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Thursday, January 14, 2016

carrot cake cupcakes with cream cheese icing

Ingredients

  • Servings: 1
  • 2 cups all-purpose flour
  • 2 cups white sugar
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 2 tablespoons canola oil
  • 4 large eggs
  • 4 large carrots, grated
  • 1 cup unsalted butter, softened
  • 2 (8 ounce) packages cream cheese, softened
  • 1 tablespoon vanilla extract
  • 2 cups confectioners' sugar

Recipe

    Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 1 hr 20 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • grease 12 muffin cups with butter or line with paper liners.
  • sift flour, white sugar, baking soda, cinnamon, and ginger together in a large bowl.
  • beat canola oil and eggs into flour mixture with an electric mixer, beating each egg thoroughly before adding the next one.
  • stir carrots into mixture until well combined.
  • fill the prepared muffin cups about 2/3 full with carrot mixture.
  • bake in the preheated oven until cupcakes are lightly browned and a toothpick inserted into the middle of a cupcake comes out clean, 30 to 40 minutes. let cupcakes cool completely.
  • beat unsalted butter and cream cheese together with an electric mixer on high speed in a bowl until fluffy. reduce mixer speed to low and beat in vanilla extract and confectioners' sugar until combined. increase speed to high, and beat until the frosting is fluffy, about 3 more minutes.
  • fill a pastry bag with the cream cheese frosting and pipe the cupcakes.

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