24 August 2009

Carrot Cake Cupcakes

Carrot Cake
Adapted from The King Arthur Flour Baking Companion

1 1/2 cup Vegetable oil
4 Eggs
2 tsp Vanilla
1 3/4 cups Sugar
2 cups unbleached all purpose flour
1 1/2 tsp baking powder
2 tsp baking soda
1 tsp Salt
2 tbsp Cinnamon
1/2 ts Nutmeg
4 cup very finely chopped carrots

Preheat oven to 350. Line 3 cupcake pans with cupcake liners. Beat for at least 2 minutes: oil, eggs, vanilla and sugar. In another bowl blend together: flour, baking powder, baking soda, salt and spices. Add liquid ingredients to dry and stir until just blended. Mix in carrots. Pour batter into pan and bake for 20 minutes. Cool 10 minutes, remove from pan and cool completely.

Cream Cheese Frosting
Adapted from The King Arthur Flour Baking Companion6 tbsp butter, softened
8 oz cream cheese, softened
1 tsp vanilla
4 cups powdered sugar

Combine butter, cream cheese, and vanilla in mixing bowl and beat until light and fluffy. Gradually add the sugar, beating well.