The part I like most about being able to cook (fairly) well is that whenever a random craving strikes it's fairly easy for me to satisfy it within a short period of time.
Take these carrot cake cupcakes which all started after I saw a slice of carrot cake in a diner in D.C. a few weeks ago. The slice was over-sized in a way that only exists in diners. The layer of frosting was thick and glossy, the cake was moist and studded with plump raisins and crunchy nuts. I was dreaming about eating that slice while sitting at the diner counter a large glass of milk in one hand and a fork in the other. Needless to say my carrot cake dreams were crushed when I realized we didn't have time for carrot cake. (I am still bitter about that.)
These cupcakes are just as satisfying as a cake but they come in adorably individual sized portions which makes it super easy to share with your friends. I love them because they are not cloyingly sweet (which I find some carrot cakes to be). The frosting is rich and creamy and the cupcakes are chock-full of carrot and raisins and nuts (which is how all carrot cakes should be). They also got a two-thumbs up from Mama bear which means they are really, really, good.
Carrot Cake Cupcakes
Take these carrot cake cupcakes which all started after I saw a slice of carrot cake in a diner in D.C. a few weeks ago. The slice was over-sized in a way that only exists in diners. The layer of frosting was thick and glossy, the cake was moist and studded with plump raisins and crunchy nuts. I was dreaming about eating that slice while sitting at the diner counter a large glass of milk in one hand and a fork in the other. Needless to say my carrot cake dreams were crushed when I realized we didn't have time for carrot cake. (I am still bitter about that.)
These cupcakes are just as satisfying as a cake but they come in adorably individual sized portions which makes it super easy to share with your friends. I love them because they are not cloyingly sweet (which I find some carrot cakes to be). The frosting is rich and creamy and the cupcakes are chock-full of carrot and raisins and nuts (which is how all carrot cakes should be). They also got a two-thumbs up from Mama bear which means they are really, really, good.
Carrot Cake Cupcakes
Recipe via Flour by Joanne Chang
I halved this recipe with ease to make only 6 cupcakes since I've run out of freezer space and having 12 cupcakes around didn't seem like the most intelligent decisions. (Sometimes I exhibit restraint.)
For the carrot cake
2 eggs
1 cup
(220 grams) packed light brown sugar
3/4 cup
(150 grams) canola oil
3
tablespoons nonfat buttermilk
1/2
teaspoon vanilla extract
1 cup
plus 2 tablespoons (160 grams) unbleached all-purpose flour
1/2
teaspoon baking powder
1/2
teaspoon baking soda
1/2
teaspoon ground cinnamon
1/4
teaspoon ground ginger
2 cups
(260 grams) tightly packed shredded carrots
1/2 cup
(80 grams) raisins
1/2 cup
(50 grams) walnuts, toasted and chopped
For the cream
cheese frosting
12 ounces
(340 grams) cream cheese, left at room temperature for 4 hours
1/2 cup
(1 stick/114 grams) unsalted butter, at room temperature
1 2/3
cups (230 grams) confectioners' sugar
Make the carrot cake: Position a rack in the center of
the oven, and heat the oven to 350 degrees. Line a standard 12-cup muffin tin
with paper liners). Using a stand mixer fitted with the whip attachment (or a
handheld mixer), beat together the eggs and brown sugar on medium-high speed
for 3–4 minutes, or until the mixture is light and thick. (This step will take
8–10 minutes if using a handheld mixer.) In a small bowl or pitcher, whisk
together the oil, buttermilk, and vanilla. On low speed, slowly pour the oil
mixture into the egg-sugar mixture. This should take about 30 seconds.
In a small bowl, sift together the
flour, baking powder, baking soda, salt, cinnamon, and ginger. Using a rubber
spatula, fold the flour mixture into the egg-sugar mixture. When most of the
flour mixture has been incorporated, add the carrots, raisins, and walnuts and
continue to fold until the batter is homogenous. Pour the batter evenly among
the prepared muffin cups.
Bake the cupcakes for about 45
minutes, or until the top is golden brown and springs back when pressed in the
middle with a fingertip. Let cool completely in the pan on a wire rack.
Make the cream cheese frosting: While the cake is baking, put the
cream cheese in the stand mixer fitted with the paddle attachment, and beat on
medium speed for about 1 minute, or until smooth. If you have forgotten to take
the cream cheese out of the refrigerator 4 hours in advance, you can soften it
in a microwave on medium power for 30 seconds. Add the butter and
continue to beat for another 1 minute. Scrape the sides and bottom of the
bowl and add the confectioners' sugar. Beat for 1 more minute, or until well
mixed. You should have about 3 1/2 cups.
Cover the
frosting and refrigerate for 2–3 hours before using to allow it firm up enough
to pipe and spread. (The frosting can be made up to 5 days in advance and
stored in an airtight container in the refrigerator.)
Remove cupcakes from the muffin
tin. Fit a pastry bag with a 1/2-inch star tip and fill the bag with the
frosting, then pipe the frosting onto the cupcakes. Or, spread the
frosting on the cupcakes with an icing spatula.
The cupcakes can be stored in
an air-tight container in the refrigerator for up to 3 days. It is
best served a little cooler than room temperature, so remove it from the
refrigerator about 2 hours before serving. (it’s delicious straight from the
fridge, too, so don't worry if you forget to pull it out in time.)
Note: Softening the cream cheese in the microwave might sound like a
strange step, but I've learned if the cream cheese is at all cool, it
will get lumpy when you try to combine it with the butter. Just 30
seconds in the microwave (or about 4 hours on a countertop) ensures that the
cream cheese, butter, and sugar will blend together seamlessly to create the
silkiest, creamiest frosting ever.
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