Carrot

Fabulous Carrot Cupcakes!

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HELLO yummy pre-fall flavors! Lately I’ve been so anxious to start baking fall-flavored goodies! BUT it isn’t quite fall yet, so I don’t want to get ahead of myself.

And it just so happened, it was a friend’s birthday, and she loves carrot cake! Perfect, right?

Still get to use a little brown sugar, cinnamon & ginger but we’re not goin’ all the way to pumpkin or gingerbread yet!

Look at those bright, beautiful carrot shavings! (I used a food processor)

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Add your eggs, sugar, oil, buttermilk, & vanilla. Mix with paddle attachment.

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Then whisk together your flour, baking powder, baking soda, salt, cinnamon, cloves, & ginger.

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Then add your dry ingredients to the bowl, mix until combined.

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Fill liners 2/3 full, then bake!

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Here is the full recipe for you guys just incase you missed any of that...

Carrot Cupcakes
-makes about 24

1 pound carrots, finely grated (I used a food processor)
3 large eggs, room temperature
2 cups sugar
1 1/2 cups vegetable oil
1/3 cup buttermilk
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/8 teaspoon ground cloves

1. Preheat oven to 325 degrees. Line muffin tins with paper liners. Whisk together carrots, eggs, sugar, oil, buttermilk, & vanilla extract. In another bowl, whisk together flour, baking soda, baking powder, salt, and spices. Stir flour mixture into carrot mixture until well combined.
2. Divide batter among liners, filling 2/3 full. Bake until a cake tester inserted in centers comes out clean, 23 to 28 minutes, rotating tins halfway through. Transfer tins to racks to cool for 10 minutes. Remove from tins; let cool completely.


One thing I totally forgot to take pictures of....the Brown Sugar Cream Cheese Frosting! Don’t worry though, its an easy one!

Brown Sugar Cream Cheese Buttercream
-makes enough for about 24 cupcakes

1 1/2 sticks unsalted butter
12 oz cream cheese
1/2-1 cup brown sugar, depending on taste preference

1. Beat butter and cream cheese until smooth in electric mixer.
2. Add brown sugar and beat until fluffy. Frost cupcakes as desired, I used a piping bag and plain round tip. And a couple sprinkles here and there!


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happy birthday Sarah! Read More...
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Carrot Cupcakes&Cream Cheese Frosting!



So the father of one of my best friend’s ordered 30 carrot cupcakes this past week for a birthday party, and even though it’s nearly finals week at school, I could not turn it down! I was so excited to actually get paid for all my hard work! The requested theme was bold colors and glitter. I made a double batch so there would be leftovers for my family&friends to try! A little over 2 pounds of freshly grated carrots went into these cupcakes, mmm!

Carrot Cupcakes
(makes about 24)

1 pound carrots, finely grated (I used a food processor)
3 large eggs, room temperature
2 cups sugar
1 1/2 cups vegetable oil
1/3 cup buttermilk
1 vanilla bean, halved lengthwise, seeds scraped and reserved (I used 1 teaspoon vanilla extract instead)
1/2 cup golden raisins
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/8 teaspoon ground cloves

1. Preheat oven to 325 degrees. Line muffin tins with paper liners. Whisk together carrots, eggs, sugar, oil, buttermilk, vanilla-bean seeds(or extract), and raisins. In another bowl, whisk together flour, baking soda, baking powder, salt, and spices. Stir flour mixture into carrot mixture until well combined.
2. Divide batter among liners, filling 3/4 full. Bake until a cake tester inserted in centers comes out clean, 23 to 28 minutes, rotating tins halfway through. Transfer tins to racks to cool for 10 minutes. Remove from tins; let cool completely.

The flour mixture.



The wet ingredient mixture, minus the carrots.



2lbs of carrots!



ready for the oven...



done! just looking at this picture makes me hungry.



the decorating process.



finished product =]








And for the frosting I used a classic cream cheese recipe, I also made a double batch.

Cream Cheese Frosting

8 ounces (2 sticks) unsalted butter, room temperature
12 ounces cream cheese, room temperature
1 pound (4 cups) confectioners' sugar, sifted
3/4 teaspoon pure vanilla extract

Beat cream cheese and butter on medium speed until combined. Continue to beat while adding confectioner’s sugar 1/2 cup at a time. Add vanilla, and beat until fluffy, about 5 minutes.


I hope you guys enjoyed my new style of cupcake photography, more to come soon I promise!




<3hollicakes

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