Monday, April 2, 2012
Spring Carrot Cupcakes
In the end though, he went with one of my suggestions-- carrot cake cupcakes. It is technically for the whole class' "morning snack", so I feel good about the veggie content of these treats. I also thought they would be fun and celebrating spring, since we really didn't need "birthday cupcakes" since it is not actually Owen's birthday.
in the comments of my other blog, yes--this non-birthday cupcake makes me a Birthday Scrooge.
So if you are interested in being a birthday scrooge--or if you just want to enjoy a seasonal homemade treat, here is my recipe for Spring Carrot Cupcakes, adapted from Lion House Desserts:
1 cup sugar
1/2 cup oil
2 eggs, beaten
1 1/2 cups grated carrots
1 8oz can crushed pineapple (in juice), pressed dry in a strainer
1 cup flour
1/2 teaspoon salt
1 teaspoon soda
1 teaspoon cinnamon
Preheat oven to 400*. Prepare 12 muffin cups with grease or papers. Combine sugar and oil in a medium mixing bowl. Add eggs, mix well. Add grated carrots and pineapple. Set aside. In a large bowl sift together flour, salt, soda, and cinnamon. Make a well,. Add wet mixture, and mix to combine. Spoon into muffin cups, and bake for 20 minutes of until they test done.
When cool frost with cream cheese frosting: 1 8-oz package of cream cheese, softened; 1/4 cup butter, softened; 2 1/2 cups powdered sugar. Cream together in a mixer bowl. If needed add a teaspoon of hot water at a time to get to spreading consistency. (I didn't need water--I have a hot kitchen.)
Posted by Jeanette