Hey guys! We hope you enjoyed our Chocolate Banana Cupcakes with Chocolate Ganache Frosting post and for those who were lucky enough to try it, we hope you liked it too! Do tell us what you thought was good/bad about it so that we can improve on the recipe and make it even better than it already is!
Anyway, this is the 2nd part to our previous post, and basically a continuation to our hectic yet wonderful day of baking on Monday (No school, HELLYEAH! Thus our crazy baking adventures 🙂 But it’s ok, we’re not complaining, we enjoyed every step of the process!). All in all, we actually baked 3 types of cupcakes/muffins – Chocolate Banana, Carrot Cake and Blueberry Cinnamon Streusel Muffins. The Blueberry Cinnamon Streusel Muffins was for Zara’s sister as she had paid us to bake them for her, so we’re sorry to those who asked for the Blueberry Crumble Muffins (they were a huge success and delight. We’ll post them soon!)! We’ll bake them for you guys another day! 🙂
So here are the Carrot Cake Cupcakes as promised! For Zara, Carrot Cake is heaven. Yes, she dreams/thinks/drools, and would love to eat carrot cake everyday. She has an unexplainable obsession for them. Filled with carrots, apples, walnuts (sometimes), raisins, and together with the smooth and sweet cream cheese forsting, it’s basically a perfectly balanced (healthy? Maybe) sweet and savoury treat 🙂
Carrot Cake Cupcakes with Cream Cheese Frosting
Adapted from Cooking Nook and JoyofBaking
We actually combined the 2 recipes together (and we didnt regret a list bit as they turned out fantastic!) as we thought that both were great and couldn’t chose which one to use. The measurements listed below yields approximately 6 normal sized cupcakes. Please refer to cookingnook.com if you would like to bake an actual cake instead of just cupcakes! We think cupcakes are so much cuter than cakes though…
Carrot Cake Cupcake:
Slightly less than ¼cup sugar
1/3 cup oil
½ teaspoon baking soda
a pinch of salt
½ teaspoon ground cinnamon (feel free to add more if you love cinnamon!)
66g grated Carrot
49g grated peeled Apples
18g Walnut (optional)
Mix together the sugar, oil and eggs until the mixture is slightly thickened. Sift the flour together with the soda, salt and cinnamon.
Add the flour mixture to the egg mixture. Add the carrots, apples, raisins and walnuts. Stir until evenly mixed.
Evenly divide batter into 6 cupcake cups and bake at 350ºF/180ºC for 20minutes or until a toothpick inserted in the centre of a cupcake comes out clean.
Remove from oven and let cool completely on a wire rack.
Cream Cheese Icing
30g Cream Cheese
35g Icing Sugar
In an electric mixer, or with a hand mixer, beat butter and cream cheese till smooth and creamy. Gradually beat in the icing sugar until fully incorporated and smooth.
Pipe or with a knife or small metal spatula, spread the cream cheese frosting on each cupcake. Cover and refrigerate the cupcakes until serving time.
The cupcakes look, smelled and tasted delicious! For all those who managed to try the cupcakes, we hope you enjoyed them! There was some feedback that they were a tad bit oily, so we’re thinking of replacing half the oil with applesauce for a healthier version of the cupcakes, yet without losing out on the taste!
We are thinking of selling them and will be putting up a page on our blog soon, which will provide you guys with details and the flavors of muffins/cupcakes/cakes/crumbles we are able to do! Do tell us which cupcake/cake/muffin flavors you enjoy so that we can give them a try 🙂
Hmmmm, that’s all for now guys! Stay happy and do continue spreading the love of this blog to all your friends! Thanks for all your support, we greatly appreciate it! 🙂
Sheep Quote of the Day: “Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie”
– Jim Davis