Carrot cupcakes

Here's the continuation of what I did with carrot pulp. I made carrot cupcakes. I would have to say, I really liked the cupcakes more than the cookies. With or without the frosting, these cupcakes are tasty. Also from King Arthur Flour.

Recipe:
2 1/4 cups all-purpose flour
1/2 cup granulated sugar
¼ cup light brown sugar, firmly packed
1 1/2 teaspoons baking powder
¼ teaspoon baking soda
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
3/4 teaspoon salt
1/3 cup golden raisins (optional)
1/3 cup diced walnuts (optional)
2 large eggs
3/4 cup water
1/3 cup vegetable oil
1 cup grated carrots, lightly packed; about 2 medium-large carrots

1. Add all of the wet ingredients in a mixing bowl--the eggs, water, and oil--and mix by hand or with an electric mixer on medium. By the way, if you want to frost your cupcakes, take out your cream cheese and butter to let them reach room temperature. It helps to break them into smaller pieces.

2. Add all of the other ingredients, minus the carrots. Mix until combined.

3. Stir in the carrots.

4. Preheat the oven to 400 degrees.

5. Line your cupcake tins with paper and fill the papers, leaving 1/2 inch room at the top for expansion. (That makes me think about Starbucks...would you like room?).

6. Bake for about 12-14 minutes. To test if the cupcakes are done, insert a toothpick, knife, or fork. If it comes out clean, the cupcakes are done.

7. Take the tins out of the oven. Turn the cupcakes on their sides to let steam escape, or else the bottoms can become soggy. Let them completely cool to room temperature before frosting.


Cream cheese frosting: this made too much frosting for me, because I like my cupcakes with only a little frosting. I would say cut this by 1/3 or 1/2 and you'll be good.

1/2 cup (1 stick) unsalted butter
one 8-ounce package cream cheese
1/4 teaspoon salt
2 teaspoons vanilla
2 1/2 to 3 1/2 cups powdered sugar (aka Confectioner's sugar), sifted.
milk or cream to adjust consistency of frosting, if necessary

1. Using an electric mixer, beat the butter and cream cheese (make sure they are room temperature) on high until mixed. Add the salt and vanilla.

2. Add 2 1/2 cups powdered sugar in small batches. Beat on low at first, otherwise the sugar will go flying. Increase the speed to high until well mixed. Add more sugar if you want the frosting to be thicker/sweeter.

3. Frost your cupcakes.

Delicious!