Saturday, May 22, 2010

Martha Stewart's Carrot Cupcakes


1 cup granulated sugar
1/3 cup vegetable oil
2 tablespoons orange juice
1 teaspoon pure vanilla extract
2 large eggs
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground allspice
1/2 teaspoon salt
3/4 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
1 1/2 cups shredded carrots
1/2 cup chopped walnuts
1/4 cup shredded coconut, plus more for garnish

8 ounces bar cream cheese, room temperature
3/4 cup confectioners' sugar

Preheat oven to 350 degrees. Oil a standard 12-cup muffin tin or line with paper liners. In a bowl, combine sugar, vegetable oil, orange juice, 1/2 teaspoon vanilla extract, and eggs.
Stir in baking powder, baking soda, allspice, and salt. Add flour; mix. Stir in carrots, walnuts, and coconut.

Divide batter evenly among muffin cups. Bake until toothpick inserted in centers comes out clean, 25 minutes. Let cool completely before frosting.
Meanwhile, in a mixing bowl, combine cream cheese, confectioners' sugar, and remaining 1/2 teaspoon vanilla extract. Whisk until smooth.
Frost cupcakes, and garnish with shredded coconut.

Haylee’s Note:
I got this from Martha Stewart’s website. For the original recipe click here. I did mine without the coconut on top. I have done regular carrot cake and just put them into cupcake tins. I LOVE the better homes and gardens carrot cake recipe the best. I have made it several times, but yet to get a picture. Next time I make it, I’ll get a picture and share the recipe on the blog.

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