I'm still in a cupcake kind of mood because frankly, I haven't been able to make cupcakes yet this week! We have a lot going on right now and honestly, there just isn't enough hours in the day to accomplish everything that needs to be done so things like cupcakes are easy to put on the back burner. But that bodes well for this blog because it gives me a chance to look up the many different cupcakes I've made and posted, and I can repost some of them to share with you as well as reminding me of their potential to be made again this weekend.
This one is a carrot cake, made into cupcakes and I like it because by adding little orange and yellow sprinkles, it gives this traditionally thought of as "Fall" dessert, a springtime twist.
Carrot Cupcakes or Carrot Cake
2 c flour
2 c sugar
1 t baking powder
1 t baking soda
1 t ground cinnamon
3 c finely shredded carrots
3/4 c oil
4 eggs
Combine the dry ingredients and then add the carrot, oil and eggs. Mix with an electric mixer until combines (about a minute or two). Pour into 2 greased 9" round pans or 2 cupcake pans with liners. Bake at 350 for approximately 25-35 minutes depending on the size of the pan. When the centers are done, remove and cool completely before frosting. This cake is best with a cream cheese frosting but I've post another version below as well.
The frosting I used on the cupcakes in the picture above is;
1 c shortening
1 c butter
4 c powdered sugar
3/4 c marshmallow cream
4 t vanilla extract
Beat on low 30 seconds and high 2-5 minutes until it looks like whipped cream.
