looking through my baking cabinet i got a clue for solving my dessert dilemma from a mini-muffin pan– pumpkin muffins seemed right since it's october. once i ran the idea past jim, he strongly suggested carrot cake instead- because it's his favorite. i liked this idea too because shredding carrots instead of roasting pumpkin would take less time. so i planned for mini-carrot cake cupcakes, half chocolate icing , half creme cheese.
i found the carrot cake recipe on marthastewart.com, but changed it pretty drastically by using butter instead of oil, yogurt instead of milk, and eliminating the raisins. i had never used the pastry bag before but found it was not difficult after following this video http://www.howdini.com/howdini-video-7095736.html. here it is, then, and for variety i zested the cream cheese iced ones with orange peel.
ingredients (makes 48 mini cupcakes)
- 1 cup sugar
- 2 large eggs, room temperature
- 3/4 cup butter
- 1/2 teaspoon pure vanilla extract
- 1/4 cup plain yogurt
- 1 1/2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups grated carrots
directions
- beat sugar, eggs, butter, vanilla, and yogurt together in the bowl of the kitchen aid, fitted with the paddle attachment until well combined.
- sift together flour, cinnamon, baking powder, baking soda, and salt in a large bowl. add the flour mixture and carrots to the sugar mixture and mix until well combined and airy.
- butter the mini-muffin tins and spoon in about 1 & 1/2 teaspoons of batter. bake at 350 degrees for about 12 minutes. cool completely to remove from the pan.
cream cheese icing
- 1/2 package (4 ounces) cream cheese, room temperature
- 3-4 tbl. honey
- 1/2 teaspoon pure vanilla extract
- about 1 cup of confectioners' sugar
directions
- use a fork to beat cream cheese with the other ingredients until you have a smooth, spreadable icing.
for the chocolate icing i simply melt semi-sweet chocolate chips in the microwave. ice half the cupcakes with chocolate, and half with the cream cheese icing before decorating.
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