Saturday, April 19, 2014

Carrot Cake Cupcakes w/ Cream Cheese Frosting & Toasted Coconut

I may or may not (totally am!) eating one of these cupcakes as I write this. I made them for a Good Friday dinner party and they turned out great!

Ingredients for the batter:
  • 2 cups sugar
  • 1 1/3 cups vegetable oil
  • 1 tsp vanilla extract
  • 3 large eggs
  • 2 cups all-purpose flour
  • 2 tsp cinnamon
  • 2 tsp baking soda
  • 11/2 tsp salt
  • 3 cups grated carrots
  • 1 cup chopped walnuts

  • Beat sugar, oil, and vanilla in a bowl
  • In another bowl, sift together flour, cinnamon, baking soda, and salt
  • Add 1/2 the dry ingredients to the wet mix
  • To the other 1/2 of the dry ingredients, add the carrots and walnuts and mix them together. This way, the carrots and walnuts will incorporate well into the batter.
  • Bake in a 350 degree oven for 20 minutes

Ingredients for the frosting:
  • 2 (8 oz) packages of cream cheese, softened
  • 1/2 cup butter, softened
  • 2 cups confectioners' sugar
  • 1 tsp vanilla extract
  • Cream together the cream cheese and butter
  • Mix in the vanilla
  • Gradually mix in the powdered sugar

I toasted sweetened coconut in the oven and broke it up into small pieces. I topped the cupcake with the frosting and then turned it upside down in the coconut. 

I make sure to store them in the fridge until they were ready to serve :)

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