#56 A$$ Kicking Carrot Cupcakes

I don't know what it is about jalapenos but it's spicy hotness is something I'm trying to master and I think I might have done it with these cupcakes. Carrot cupcakes are amazing by themselves but when you add the jalapenos it gives it a slightly savory element. When it came to the frosting I really didn't want it to be super sweet so I went with a plain cream cheese frosting and it worked out perfectly. Just a little FYI- the longer these guys sit out the more intense the jalapeno flavor gets. I would suggest eating these up with in 2 days or jalapeno is the only thing your going to smell or taste.

A$$ Kicking Carrot Cupcakes (Courtesy of Lucinda Hutson)
Check out the link for the original recipe especially if you like tequila and raisins

The Goods
2 cups flour sifted
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 heaping teaspoons cinnamon
1 heaping tablespoon ground ginger
3 whole cloves, ground
1/2 teaspoon allspice
4lg eggs room temp
1 cup canola oil
1 cup sugar
1 cup dark brown sugar packed
3 cups grated carrots packed
1 teaspoon lime zest
2 teaspoons orange zest
4 jalapenos seeded and minced
8oz crushed pineapple, drained
3/4cup sweet coconut flakes

The How To
Preheat oven to 350 degrees. Prep your carrots and jalapenos then set aside.

 In a large bowl sift flour, baking powder, soda, salt, and spices and set aside.

In the bowl of a stand mixer beat eggs until pale yellow then add sugars, and slowly mix in oil.

Add dry ingredients on low speed until just blended.

Fold in carrots, pineapple, coconut, and jalapenos.

MMMMM salad anyone??

Divide batter among cupcake liners and bake four about 18-20mins rotated halfway through the bake time.

Let cupcakes cool in tin for about 8mins then remove and let cool completely before frosting.

Cream Cheese Frosting
The Goods
8oz cream cheese room temp.
4 tablespoons butter room temp.
2 cups powder sugar
1/2 teaspoons lemon juice
Optional lime zest for taste.

The How To
Blend butter and cream cheese until smooth on medium speed. Add lemon juice, lime zest and powder sugar. Now frost your little heart out!!

Have you started planning for Halloween?

Check out my shop for all your spooky cupcake accessory needs!!!

Up Next...
Pumpkin Brown Butter Cupcakes

#48 Carrot Cupcakes

Moist
Savory
Flavorful
Should I say more? Hands down this is the best dang carrot cupcake I've ever had!!! Martha really nailed it this time. All I have to say is just grab yourself a pound of carrots and test this out for yourself :)


Carrot Cupcakes (courtesy of Martha Stewart)
MMMMMMMM!!!


The Goods
1lb carrots, peeled an finely grated
3lg eggs room temp
1/3 buttermilk room temp
2cups sugar
1 1/2 cups vegetable oil
1 1/2 teaspoon vanilla
1/2 cup pecans toasted and chopped (or raisins, cranberries or walnuts-whatever you are feeling!)
3 cups flour sifted
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
1 heaping teaspoon cinnamon
1 teaspoon ginger
1/8 teaspoon ground cloves

The How To
Start off with chopping or running the pecans through the food processor then baking at 350 degrees for 8-10mins make sure to stir at least once. Transfer nuts to a plate and let cool completely. While those are cooling turn down the oven to 325 degrees and combine your dry ingredients in a large bowl and set aside.

Once the pecans have cooled combine them and all the wet ingredients in the bowl of a stand mixer fitted with the whisk and mix to combine.

Stir flour mixture into carrot mixture until well combined.

Divide batter evenly among cups, filling three quarters full.

Bake for 20-23mins rotating halfway through the baking time. Transfer tin to a wire rack and let cool completely.

Vanilla Cream Cheese Frosting
This is some pretty amazing stuff! I added more vanilla but definitely start out with what's shown below and add more if desired.

The Goods
2 sticks butter unsalted and at room temp
12oz cream cheese room temp
4 cups powdered sugar
3/4 teaspoon vanilla

The How To
With an electric mixer on medium-high speed beat the butter and cream cheese until fluffy about 3mins.

Reduce speed to low add sugar l cup at a time then vanilla. Mix until smooth and fully incorporated.

Now put that frosting to work!!!

 Add some toasted coconut is the perfect finishing touch. Check out my Turkey Cupcakes for the directions.

Up Next...
Margareta Cupcakes



#11 Apple Cider Cupcakes

After being in Vegas for 5 days and getting married (10/10/10 baby!!) I'm going through major cupcake withdrawals!!! Before I left for vacation I went to the festival of farms which are local farms of Skagit County getting together and creating an educational family friendly environment. There are lots of actives such as tours of the farms, food sampling, animal exhibits, corn and hay mazes, and of course amazing produce! One of my favorite farms is Gordon Skagit Farms where I get the best apple cider and crazy looking pumpkins. So to kick off fall I have chosen apple cider cupcakes with Carmel frosting. The cider gives the cupcakes the perfect amount of apple flavor without being overpowering. There is no need to add extra apple chunks. The frosting was super simple too. Give it a try and let me know what you think :)

It was pretty good stuff!

Had to show off Big Red! Thanks grandma and grandpa!!

Apple Cider Cupcakes (courtesy of Coconut & Lime)
This is one of the most simplest recipe I've came across yet.

The Goods
2 eggs, at room temp
1 2/3 cup flour
1 cup pasteurized apple cider
2/3 cup sugar
1/2 cup butter, at room temp
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt

The How To
Preheat oven to 350. In large bowl, cream together butter and sugar. Add eggs, beat well. Add the baking powder, cinnamon and salt.

MMM! Look at all that cinnamon!

Stir. Add the flour alternately with the apple cider until thoroughly combined.

 Pour into prepared cupcake pan, filling each cup 3/4 way full. Bake 20 minutes or until a toothpick inserted in the center of the center cupcake comes out clean. 

Carmel Frosting

This reminds me of the Carmel apple cider from Starbucks but I bet these have a lot less calories!

The Goods

1 cup powdered sugar
1/2 cup packed brown sugar
2 tablespoons butter
3 tablespoons milk
1/2 teaspoon vanilla extract

The How To

In a medium saucepan, melt the butter then add the milk and brown sugar.



melting the butter



Bring to a boil and continue to boil for 1 minute.

This step doesn't take long so make sure you don't over cook it.

Remove from heat, and whisk in 1/2 cup confectioners' sugar. Cool slightly, then very vigorously* whisk in the remaining 1/2 cup confectioners' sugar.

Frost cupcakes while the frosting is still slightly warm.

The frosting hardens up fast so move quickly!

Happy Fall!

Up Next....

Butternut Squash Cupcakes

#9 Apple Cinnamon Cupcakes

As soon as the leaves start falling and the days get shorter all I can think about is fall. Apples, pumpkins, and spices oh my!!! Found myself with a few extra apples so I couldn't help but make these lovely appley cupcakes.

Apple Cinnamon Cupcakes (courtesy of Martha Stewart)
If these don't make you go run out and buy apples then I don't know what would!!

The Goods
2 1/4 cups all-purpose flour (I used cake flour)
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
2 cups sugar
2 large eggs
1 teaspoon pure vanilla extract
4 cups coarsely shredded apples, such as Macintosh (about 1 3/4 pounds)

left my apple pieces on the chunky side

The How To

Preheat oven to 350 degrees.  Whisk together flour, baking soda, cinnamon, nutmeg, and salt in a medium bowl; set aside.

Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-high speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla.

Reduce speed to low; mix in apples. Add flour mixture; mix, scraping down sides of bowl as needed, until just combined.

Divide batter among lined cups and filling halfway.

bake until tops are springy to the touch, 18 to 20 minutes. Remove cupcakes from tins; transfer to a wire rack; let cool completely.

look at those apple chunks!! Yum!!

Cinnamon Cream Cheese Frosting(curtsy of cupcake project)
Now I was debating on what frosting to use. I asked around and found out there are people who don't like cream cheese!!! They seriously don't know what they are missing!! So after pondering on what to use i decided on this delicious recipe check it out.

The Goods

8oz cream cheese at room temp(don't do the low/nonfat kind)
1/4 cup butter at room temp
1 teaspoon vanilla extract
1 1/2 teaspoon cinnamon (mine were a little over flowing)
2-3cups powdered sugar

The How To

Mix cream cheese and butter well
Add vanilla and cinnamon
Add powdered sugar



MMMM Cinnamon!!!




The frosting turned out perfect!



check out my new apron!! Thanks mom :)


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Snickerdoodle Cupcakes