Cupcake post #2! Well, technically it’s more like #4 or 5 but if taking my frosting craze into account…then it’s #2 so far. Mmmm I am not afraid to say this but I love the Martha Stewart show! Haha And her site’s got probably thousands of recipes! Amazing. I know she herself did not amass all of them, but to have such a collection is pretty phenomenal.
And that’s where I got this recipe. Once again, like the Vanilla Cupcakes, I halved the recipe.
Worry not! I am slowly improving my piping skills. One cupcake at a time. Or batch. haha
The prep for this cupcake is the same as a carrot cake (ie vegetable oil’s used rather than butter) so the regular cupcake method doesn't apply.
1 cup sugar
2 large eggs, room temp
½ cup vegetable oil
½ tsp pure vanilla extract
¼ cup buttermilk
1 ½ cups flour
1 tsp cinnamon
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 ½ cups grated carrots
½ cup raisins
Maple Cream Cheese Frosting
8 oz 1 pkg cream cheese, room temp
½ cup unsalted butter, room temp
1 tbsp maple syrup
½ tsp pure vanilla extract
2 cups icing sugar
*I do not own this recipe.
|I didn't have buttermilk but seeing as I only needed 2 tbsp (1/2 recipe), I substituted with regular milk.|
Grated my carrots. Pictured below, I only needed to use about 1 ½ sticks to get a heaping ¾ cup so 3 sticks is plenty for the full recipe.
I have yet to notice a great difference between sifted and non-sifted flour. I usually just mix or whisk my dry ingredients together…which I guess may be similar. The purpose is to break up any lumps and blend it all together.
Blend sugar, egg, oil, vanilla and buttermilk. Slowly add three-quarters of the flour mixture to the sugar-egg mixture. Mix.
Add the carrots and raisins to the remaining flour mixture. Mix.
|Finely grated the carrots.|
Stir the carrots-flour mixture into the batter. Fill each mini muffin cup with about 2 teaspoon of batter.
Bake in an oven preheated to 350ºF until a cake tester inserted in the centre comes out clean, around 10-12 min. Cool 10 min in pan before removing to cool completely on a wire rack.
|TADA!!!! Cooling on a wire rack awaiting the finishing touch--frosting! :D|
The frosting was really easy to make as I had tempered everything by taking the butter and cream cheese out of the fridge beforehand.
|Don't worry, the caramel popcorn isn't blended into the frosting! Although that could be a pretty cool idea! :O|
Beat the butter and cream cheese (using a paddle attachment) until smooth. Add sugar. Beat til light & fluffy. Add maple syrup, vanilla. Beat til well combined.
|I don't have a paddle attachment so I made do with my whisk.|
|Standing up the pastry bag in a cup makes it easier to transfer frosting! :D|
The cupcakes look so cute!! :D:D To frost, I used a plain round tip (Ateco #8) and went around in a spiral from the edges to the centre. To finish it off, I topped each with caramel popcorn.
Definitely should’ve made the full recipe because this one’s a KEEPER. It was moist and delicious! I brought them out to dragonboat practice and within minutes, they were all gone. Good or bad sign? GREAT sign. Yayy! It always makes me happy when people enjoy my baking. :D
|"aerial" view of the cupcake. Frosting was too "soft"? How do I correct this? :S|
5 out of 5 NOMs