Hey dudes…. So…. I know I kinda wasn’t around for a little while. School and work has been CRA-AAA-ZY and so baking, unfortunately, got pushed to the bottom of my To Do’s every time. But in slow baby steps, I’m balancing everything around and will (hopefully) be back on track in no time!
Here’s what I did at work with some letter cookies after 14 (out of 16) hours of work:
And on a cuter note:
Also, Scotty P had a bday a week ago… I didn’t have time to bake him anything but I got him yummy petite brownie bites by the Sugar Bowl Bakery and added a touch of SF Giants inspired frosting. (Scotty’s a huge fan)
gotta love those brownies….
and now, let’s get down to business. I baked this a week or so ago and finally had a few seconds to breath and tell you all about it:
My girlie, Ashlee, had a special request: Carrot Cupcakes. Maybe with some cream cheese frosting on top? NOMMERS!
Here’s what you need:
1 pond carrots, peeled and finely grated (the packed ones are awesome for it…)
3 large eggs, room temp.
1/3 cup melted butter
2 cups sugar
1 ½ cups vegetable oil
1 ½ tsp vanilla ext.
3 cups flour
1 tsp baking soda
2 tsp baking powder
1 tsp salt
1 tsp ground cinnamon
1 tsp ground ginger
1/8 tsp ground cloves
Preheat the oven to 325
Whist together the eggs, butter, sugar, oil vanilla and carrots in a bowl.
(Note: Ideally, you want the carrots to be super grated… but if you don’t have a food processor super duper chopped carrots will do… I used the “salad cutter”… it did a pretty awesome job…
In another bowl, mix flour, baking soda, baking powder, salt, cinnamon, ginger and cloves.
Mix the flour mixture into the carrot one.
Pour the batter into a cupcake pan and fill 3/4 of each cup.
Bake for 25 min and then put on wire rack to chill.
In the meanwhile let’s make some cream cheese frosting! Alrighty, here’s what you need:
1 cup butter, room temp
12 ounces cream cheese, room temp.
4 cups powdered sugar
¾ tsp vanilla ext.
Beat butter and cream cheese for 3 min.
Add sugar, ½ cup at a time, then vanilla ext. and mix until well combined.
Make sure you don’t over mix!!!!!!! As soon as it looks fluffy and perfect stop the mixer. It should take about 3 min. I totally over mixed….. like TOTALLY… It was still really yummy though…
You can top it with some coconut if you wanna go all fancy!
With or without frosting, those cupcakes were an amazing success. With frosting they’re a great treat, without it, they’re a pretty healthy snack (healthy in my terms… I mean, it’s for sure better than 4 spoons of Nutella…)
That’s it folks, I’ll do my best to not disappear again….
Til then………… you know the drill….. Hearts and Cupcakes!:D