March 30, 2011

Treat Of the Week-Carrot Cake Cupcakes with Cream Cheese Frosting

One thing about me that I’ve learned to be true over the course of the last few years is that not only do I love to cook, but I also love to bake.  I can’t really bake as much as I’d like to.  It’s not because I don’t have the time or ability, but you really can’t make a new batch of cookies or cupcakes every single day and not except to be the size of a house when you’re done.  We’re trying to watch our waist lines,b ut I thought if I tried a new recipe every week, it would quench my thirst for baking while not causing all of us to gain a collective ten thousand pounds.

Two weeks ago, I featured the Rainbow Cupcakes I made for St. Patty’s day (using Joy the Bakers vanilla cupcake recipe and Whipped Cream Cream Cheese frosting).  This week, I stumbled across a Carrot Cake Cupcake recipe and had to make it. I adore carrot cake.  And I adore cupcakes.  So, would I adore carrot cake cupcakes??

(They’re frosted purple because we watched Tangled last night and Rapunzel wears purple).

I will admit that I omitted both the nuts and the cardamom from this recipe.  I omitted the nuts because it’s hard to find Princess safe nuts and I omitted the cardamom because I don’t like cardamom at all.  I also halved both recipes and it made 12 cupcakes plus more than 12 servings of frosting.

I have to admit, while these aren’t as good as my usual carrot cake, they were still REALLY good.  I was sorry I’d only made 12.  I could have probably eaten 12 by myself.  They were a little dry in texture and my usual carrot cake recipe is very very moist, but beyond that…they were divine.  As was the frosting.  Two thumbs up

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