Thursday, June 11, 2009
Carrot cupcakes with vanilla orange cream cheese frosting
I have been wanting to make carrot cupcakes forever. Upon rifling through Trevor's fridge at his house in Monterey, I spied a big bag of delicious, whole, crunchy carrots. I've had tunnel vision since.
I searched all over for the perfect recipe. Some try to be a bit too healthy for my taste (I'm all about eating well but if you're going to have a cupcake, have a cupcake, butter and sugar included) and some added strange ingredients like raisins, marshmellow paste, coconut, or canned pineapple. Call me a purist but I wanted something a bit more classic.
I finally found this recipe on Martha Stewart's website and got to work yesterday afternoon. The cupcakes turned out fantastic. They were incredibly moist, which I suspect can be attributed to the yogurt mixed in the dough. Add a handful of walnuts and nix the frosting and you'd have a great morning muffin.
Aiming for something a bit more luxurious, I smeared cream cheese frosting atop my cupcakes. Now, call me crazy, but I don't usually like cream cheese frosting (shocking, I know). So I started with Martha's recipe then played with the proportions a bit until I had a sweet, creamy frosting that still had a bit of a tang to it.
Orange vanilla cream cheese frosting for the not so thrilled about cream cheese
8 oz. (1 package) cream cheese, softened
1 stick butter
2 cups powdered sugar
2 tsp. vanilla extract
1 tsp. orange zest
Add all ingredients into a bowl and combine with an electric mixer until smooth (duh). This makes more than enough for 24 cupcakes (Martha's recipe was for 12, but I doubled it to make enough for Trevor's housemates). Enjoy!