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Tuesday, August 23, 2011

Carrot Cupcakes with Orange Frosting(s)!

These bad boys were first made by my friend Andrea a few months ago for a birthday celebration. They were SO good. The original recipe suggests an orange glaze on top, which was absolutely phenomenal. I would recommend that as well as the orange cream cheese topping that was made for these cupcakes for the bridal shower. I will give both recipes, so you can choose which icing you'd rather have. From Gourmet, 2007.

- 2 cups grated carrot
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon grated nutmeg
- 3/4 cup vegetable oil
- 3 large eggs
- 1 cup packed light brown sugar
- 1 teaspoon vanilla extract

Sift together the dry ingredients, including the spices in a medium bowl. Set aside. In a large bowl whisk together the oil, eggs, brown sugar, vanilla, and carrots. Add the dry ingredients and stir until just combined. Pour into lined cupcake tins. Bake in a 350 degree oven for about 20-25 minutes. Remove from oven and let cool on a rack.

Orange Glaze                                                        
- 1 1/4 cups confectioners sugar                          
- 1/2 teaspoon grated orange zest                          
- 2-3 tablespoons fresh orange juice                  
Orange Cream Cheese Frosting
- 1 stick butter, softened
- 2 (8 ounce) blocks of cream cheese, cold
- 1-2 cups confectioners sugar
- 1 teaspoon orange zest, plus 3 tablespoons juice

For the glaze, whisk together the above ingredients. Dip each cupcake into glaze and let harden.

For the cream cheese frosting, beat together the butter and cream cheese on medium-high until fluffy and smooth- this will take a few minutes. Add the confectioners sugar to taste. Add the orange zest and juice, and a dash of vanilla, if you choose and beat until combined. Pipe or spread on cooled cupcakes.

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