This past week I had been given an assignment. No, not Trig homework or a dreaded research paper on the anatomy and comparison of Eastern Grey Kangaroos and Siberian Huskies (True story), but my homework was to bake cupcakes. Specifically chocolate and/or carrot. So hard right? Let me just say, baking cupcakes gives a whole new sound and liking to the word "homework". This is what I really call being out of high school. (For now at least)
My sister will be serving cupcakes at her outdoor wedding in beautiful Crested Butte, Colorado, the kind stated above, and she needed someone who was willing to dig, delve, and discover some of the best wedding worthy chocolate and carrot cupcake recipes out there. I was flattered to be put on this job since she knows I like to bake, but I am sure she also took into thought that testing out a few recipes here and there would entail lots and lots of cupcake throw downs. This also meant that my poor dad , brother, and brother-in-law would also be on the job, making sure these tiny cakes don’t go wasted. That was not hard, not too hard at all. SO simple, a 24 batch was made and there are now to be EXACT four cupcakes left. Were going on day two here. You get the picture.
I went online to browse some carrot cake recipes and I stumbled across a Carrot Cake by the now beloved Alton Brown. Some times weird, unusual, and annoying, but he really knows is Carrot Cake. These cupcakes were rated at a five star, which gave me the assurance that they would be somewhat Wedding Worthy. And yes, in my belief they truly were. So, I threw on my recently created apron (Scrapes from Grandma’s shed I might add–what better way to use them!) and got to work on my “dreadful” assignment.
I have never been a die hard fan for carrot cake, but these were close to perfection. The fresh nutmeg (In my opinion, the most important ingredient here besides maybe the carrots:) gives these cakes a refreshing nutty flavor. The added yogurt makes these delicate's so moist and silky, but the walnuts lend texture and crunch. And what could be better than to top these with a buttery cream cheese frosting-Need I say more? There are so many outlandish things going on here, from nutty to spicy to moist and crunchy, these sure are a knock out.
Carrot Cake Cupcakes
From Alton Brown’s Carrot Cake.
Cupcake liners
2 1/2 cups, all-purpose flour
6 medium carrots, medium grate
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon salt
1 1/3 cups white sugar
1/4 cup firmly packed brown sugar
3 large eggs
6 ounces plain yogurt
6 ounces vegetable oil
Cream Cheese Frosting, recipe follows
Directions
Preheat oven to 350 degrees F.
Line two cupcake pans with liners.
Put the carrots into a large mixing bowl and set aside.
Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds. Add this mixture to the carrots and toss until they are well-coated with the flour.
In the bowl of the food processor combine the sugar, brown sugar, eggs, and yogurt.
With the processor still running drizzle in the vegetable oil. Pour this mixture into the carrot mixture and stir until just combined. Pour the batter into prepared cupcake pans 3/4 + full.
Bake until knife inserted comes out clean and the tops are lightly browned, Anout 20 to 25 minutes.
Remove the pan(s) from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes remove cupcakes from pans. Frost with cream cheese frosting after cake has cooled completely.
Cream Cheese Frosting:
8 ounces cream cheese
2 ounces unsalted butter, room temperature
1 teaspoon vanilla extract
9 ounces powdered sugar, sifted, approximately 2 cups
In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended. Add the vanilla and beat until combined. With the speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition.
Place the frosting in the refrigerator for 5 to 10 minutes before using.
Yield: approximately 2 cups
Makes standard cupcakes
Alterations. I added 1 1/4 cup walnuts to give these cakelets a bit more texture (pecans would be good too) With that being said, I added 8 ounces of yogurt instead of six for added moisture. I also decided to use 2 teaspoons of maple syrup instead of vanilla in the frosting. This gave the frosting a unique flavor. Quite delicious! Raisins may be added if your a raisin fan, but I left them out.
I went online to browse some carrot cake recipes and I stumbled across a Carrot Cake by the now beloved Alton Brown. Some times weird, unusual, and annoying, but he really knows is Carrot Cake. These cupcakes were rated at a five star, which gave me the assurance that they would be somewhat Wedding Worthy. And yes, in my belief they truly were. So, I threw on my recently created apron (Scrapes from Grandma’s shed I might add–what better way to use them!) and got to work on my “dreadful” assignment.
I have never been a die hard fan for carrot cake, but these were close to perfection. The fresh nutmeg (In my opinion, the most important ingredient here besides maybe the carrots:) gives these cakes a refreshing nutty flavor. The added yogurt makes these delicate's so moist and silky, but the walnuts lend texture and crunch. And what could be better than to top these with a buttery cream cheese frosting-Need I say more? There are so many outlandish things going on here, from nutty to spicy to moist and crunchy, these sure are a knock out.
Carrot Cake Cupcakes
From Alton Brown’s Carrot Cake.
Cupcake liners
2 1/2 cups, all-purpose flour
6 medium carrots, medium grate
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground nutmeg
1/2 teaspoon salt
1 1/3 cups white sugar
1/4 cup firmly packed brown sugar
3 large eggs
6 ounces plain yogurt
6 ounces vegetable oil
Cream Cheese Frosting, recipe follows
Directions
Preheat oven to 350 degrees F.
Line two cupcake pans with liners.
Put the carrots into a large mixing bowl and set aside.
Put the flour, baking powder, baking soda, spices, and salt in the bowl of a food processor and process for 5 seconds. Add this mixture to the carrots and toss until they are well-coated with the flour.
In the bowl of the food processor combine the sugar, brown sugar, eggs, and yogurt.
With the processor still running drizzle in the vegetable oil. Pour this mixture into the carrot mixture and stir until just combined. Pour the batter into prepared cupcake pans 3/4 + full.
Bake until knife inserted comes out clean and the tops are lightly browned, Anout 20 to 25 minutes.
Remove the pan(s) from the oven and allow cake to cool 15 minutes in the pan. After 15 minutes remove cupcakes from pans. Frost with cream cheese frosting after cake has cooled completely.
Cream Cheese Frosting:
8 ounces cream cheese
2 ounces unsalted butter, room temperature
1 teaspoon vanilla extract
9 ounces powdered sugar, sifted, approximately 2 cups
In the bowl of a stand mixer with paddle attachment, combine the cream cheese and butter on medium just until blended. Add the vanilla and beat until combined. With the speed on low, add the powdered sugar in 4 batches and beat until smooth between each addition.
Place the frosting in the refrigerator for 5 to 10 minutes before using.
Yield: approximately 2 cups
Makes standard cupcakes
Alterations. I added 1 1/4 cup walnuts to give these cakelets a bit more texture (pecans would be good too) With that being said, I added 8 ounces of yogurt instead of six for added moisture. I also decided to use 2 teaspoons of maple syrup instead of vanilla in the frosting. This gave the frosting a unique flavor. Quite delicious! Raisins may be added if your a raisin fan, but I left them out.
Another note: Fresh nutmeg is the star in the show. Be sure to find a nub of this stuff before you get onto any cupcake adventures.
You're the best! Thanks for getting right to work on your project! And great apron! Besides the fact that you are a great chef, I wanted someone else to make them so that Andrew and I wouldn't have to eat them all:)
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