Thursday, August 1, 2013

Carrot Cake Minis (cuppy cakes)

Carrot Cake
Carrot Cake

2½ cups all-purpose flour
1¼ teaspoons baking powder
1 teaspoon baking soda
1¼ teaspoons ground cinnamon
1/2 teaspoon grated nutmeg
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 teaspoon salt
1 lb. (6-7 medium) carrots, peeled
1½ cups granulated sugar
1/2 cup packed light brown sugar
4 large eggs
1½ vegetable oil

Preheat oven to 350 degrees F. Line muffin pan with baking cup liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, spices and salt; set aside.
In a food processor fitted with a shredding disk, shred the carrots. Transfer the carrots to the bowl with the dry ingredients and set aside. In mixer add sugars and wet ingredients. Stir in the carrots and dry ingredients until incorporated and no streaks of flour remain.
Divide the batter evenly among muffin pan cups. Bake 20 to 24 minutes or until toothpick inserted into center of cupcakes comes out clean. Cool cupcakes in muffin pan on wire rack for 5 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature.
Cream Cheese Frosting
1 Brick Cream Cheese
2 Cubes Butter
1.5 pounds Powdered Sugar
1 tsp Vanilla
... 1 tsp Wonder Flavor ( This is optional)

Cream the Cream Cheese and butter. Add Vanilla and Wonder flavor while still mixing slowly add the powdered sugar.

Pineapple Filling 

 3 Tablespoons Cornstarch
1/2 cup and 1 Tablespoon Sugar
Mix well in pan then add:

... 1 Can Crushed Pineapple with the juice and mix well
Turn on medium heat

Add 3 Tablespoons butter

Stir with, whisk until not cloudy and that the mixture is the desired consistency. Take off heat place in bowl in fridge until cool and use in cupcakes or filling for the layers of a cake.

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