#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!!!

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#2 Orange Cranberry Lime Suprise

So I've searched far and wide for a recipe with a twist and I think this one really worked out to be a great cupcake. If I actually put what the "surprise" was in the name I think people might be taken back or just grossed out. It's nothing too crazy just a spicy little guy, the Jalapeno. So let's get on with it!!!

Say hello to my little friend!

The Goods

2 1/2 cup all purpose flour
1cup lime sugar
1 teaspoon vanilla
1 cup miniature marshmallows (I actually wont be adding these next time they pitted out the cupcakes!!)
1cup unsalted butter
1/2 teaspoon salt
1 teaspoon baking powder
1/2 cup whole milk (i used 1%)
3 teaspoons lime juice
2 teaspoons lime zest (this was really hard to measure so i eyeballed it)

***A day in advance, combine the sugar and lime zest, cover and set aside. This allows all the lime zest oil to penetrate the sugar.

The How To

Preheat oven to 350degrees. Combine flour, baking powder and salt then set aside. In another bowl whip butter and lime sugar until light and fluffy. Add flour mixture alternating with milk and like juice until well combined. Stir in marshmallows at this point if you choose to use them. Fill cupcake liners 1/2 full (I might have put a little more than half) bake 18-20mins (mine were done at 15mins) make sure to check with a toothpick. Set aside and let cool.

You can see where the marshmallows melted and left craters in the cupcakes... I think I will leave these out next time.

Cranberry Jalapeno Chutney
**I actually made this the night before too.

12ozs whole cranberries (if you can find the ones in a bag use those or take two cans of the canned cranberries and rinse the jell off them)
1/3cup light brown sugar
1/3 sugar (granulated)
1/3cup apricot jam
1 cup orange juice
1 teaspoon orange zest (I eyeballed this again)
pinch of cinnamon
1 jalapeno finely chopped


Rinse cranberries, drain well. In medium saucepan combine orange juice, brown sugar and apricot preserves, bring to a boil, stir until sugar is dissolved. Add cranberries and jalapeno, bring to boil, reduce heat and simmer for 10-12mins. Add cinnamon and orange zest, allow to cool and thicken.  This will be the stuff for the center of the cupcakes.

I ended up going back the next day (with the help of my mom of course!!) and reheating this back up because it never completely thickened. I would say if it's not thickening up after 12mins keep stirring it because it will eventually thicken up and get a jam or jelly like texture to it.

OK now to get this stuff in the middle of the cupcakes you need to dig out the center of the cupcake. Not the whole center either just big enough  to get about a tablespoon amount inside. Maybe if you have a little round cookie cutter this might work but I actually used the end of the dough hook that goes on my mixer and it worked just fine.

Lime Buttercream Frosting
Let me just say this was some pretty amazing stuff!!

1cup butter, room temp
2 teaspoons lime zest (or just eyeball it)
3 cups powdered sugar
pinch of salt
2 teaspoons lime juice



Combine butter and lime zest in a bowl and mix until light and fluffy. Add salt and powdered sugar in three increments, mixing well between each addition. Turn mixer to high and beat for four mins.

Tada!! It looks pretty good and quite a few people really liked them and said they couldn't even taste the jalapeno.

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