#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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#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.

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#32 Carrot and Pineapple Cupcakes

I've been watching a lot of Cupcake Wars and I find it very inspiring. I do wish they would bring in more bakers that are from anywhere but California. Nothing against Cali I am from there myself, but I would like to see a wider selection of bakers. I would also like to see some southern bakers too. If they are anything like Paula, then you know it will be an amazing buttery goodness. So with my inspirations oozing, my original cupcake that was a winner from this show was the blue velvet with lots of black berries. Unfortunately black berries are not in season so this was put to the back burner for now. So carrot it is! I looked in my Martha Stewart book and I wasn't feeling the recipe so I decided on the one from the Food Network which also included pineapple, lots of ginger and Chinese 5 spice. I was a little hesitant about the 5 spice. I really thought it would be gross, but it actually reminds me of apple pie spice. MMMM! If your looking for a quick and simple recipe that will wow some folks then this is it. Now the frosting.... Its not just good it's amazing! I think Aidan would have licked the bowl if I let him! So grate up some carrots and grab a can of crushed pineapple because after you see the outcome you know your going to want one!!

Showing off a little Karate action here.

Carrot and Pineapple Cupcakes (Courtesy of Food Network)


The Goods

1 1/2 cup flour

1 1/2 teaspoon baking powder

1/2 teaspoon baking soda

3/4 teaspoon salt

2 teaspoon Chinese five-spice powder

1/2 cup vegetable oil

1/4 cup crushed pineapple

3 large eggs room temp.

1 cup sugar

2 teaspoons vanilla

2 cup shredded carrots 

2 tablespoon Crystallized ginger finely chopped. Save some unchopped ginger for garnish too.

The How To

Preheat the oven to 350 degrees. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and Chinese five-spice powder and set aside.

In another large bowl, whisk together the vegetable oil, crushed pineapple, eggs, sugar, vanilla, chopped crystallized ginger and carrots.

This was the first time I used my food processor as a grater and it worked out well.

Fill the cups 3/4 full. Bake for 18-20mins. Rotate pan half way through baking time. I checked mine after 18mins with a toothpick and they were perfect. Let cool in the pan on a wire rack for 10mins. Then remove from pan and let cool completely before frosting.

Look at the little shredds of carrots!! Yumm!!!

Ginger Cream Cheese Frosting

It's finger licking good!!!

The Goods

1 (8-ounce) package cream cheese, softened

1/2 cup butter, softened

2 teaspoon vanilla extract or paste. ( I love using the paste, you can see the little specks of vanilla seeds)

2 teaspoon ground ginger 

3 cups powdered sugar

The How To

In a large bowl, add the cream, butter, vanilla, and ginger. Blend the ingredients starting out on slow speed working up to medium-high speed (you don't want the stuff flinging out of the bowl!!) for about 3mins or until creamy consistency is reached.

Slowly adding the powdered sugar one cup at a time.

Now taste your amazing creation and frost those cupcakes!!!! Don't forget the crystallized ginger this will seal the deal.

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