| 26282 - Reply from Kaley , 13 y.o. (USA) - 2012-06-09 |
|Here's a cupcake recipe from the cookbook, How To Be A Domestic Goddess:
Carrot Cake Cupcakes with Icing:
For the cupcakes: *1/2 cup light brown sugar *3/4 cup sunflower or canola oil *2 large eggs *1.5 cups all-purpose or cake flour *3/4 teaspoon baking soda *1 teaspoon cinnamon *Pinch of salt *Zest of 1/2 lemon *Zest of 1/2 orange *2 medium carrots, grated *1/2 cup walnuts, chopped *12-cup muffin pan lined with 12 paper baking cups
For the icing: *1/2 cup cream cheese *1 2/3 cups confectioners' sugar, sifted *1-2 teaspoons lime juice *12 walnut halves
Preheat the oven to 400F. Beat the sugar and oil together, then add the eggs one at a time. Add the flour, baking soda, cinnamon, salt, and zests, then fold in the grated carrot and walnuts. Spoon the mixture evenly into the muffin cups, and bake for 20 minutes. Cool on a rack while you get on with the icing. Beat the cream cheese in a bowl till smooth and softened somewhat, and then beat in the sifted confectioners' sugar. Squeeze in the lime juice to taste. When the cupcakes are cool, just smear the icing on top. I find using an ordinary blunt knife works well, and I like to see the knife marks in the icing: these aren't meant to be smooth, elegant concoctions. Stick a walnut half in the center of each iced cupcake.