Everything tastes better with a dash of sass

April 8, 2009   •   Ariel and Whitney

Lookie at my Cookies: Carrot Cupcakes-Easter EGGstravaganza

I’ve already said that I love Holidays, and lucky for me (and you) there are two big ones coming up: Passover and Easter! Nosh and Tell will be celebrating both because I celebrate Easter and Ariel observes Passover. Double the holidays, double the treats, double the fun! To get in the Easter spirit I made Martha Stewart’s Carrot Cupcakes. Her recipe is actually for Carrot-Ginger Cupcakes but I omitted the ginger because I didn’t know if the Easter Bunny would appreciate the added flavor and I’m not a fan of ginger. Top 5 things I have ever baked: these cupcakes. After eating these, I just had one question…WHAT did the world do without Martha while she was in jail? Thank goodness home girl bounced back and is better than ever. I could not be happier that I bought into the Martha enterprise and now own her Baking Handbook. I just started reading it so I’ll let you know how I like it but if this recipe is any indication, one click order this from Amazon ASAP.These Carrot Cupcakes are exquisite. I really like carrot cake (probably because it pairs excellently with my favorite cream cheese frosting) but I prefer it without nuts so I omitted them. I also halved the original recipe which makes 24 cupcakes, because while I could probably devour 12 of these in a few minutes, having an abundant amount only adds to the temptation. Martha, Martha, Martha you are a genius, I cannot praise these cupcakes enough! The grated carrots added moistness while the use of white sugar helped keep the cupcakes light. The butter complements the cinnamon flavors of the cake and the cream cheese icing is the best cream cheese icing I have ever had. That’s saying a lot since I have sampled quite a few varieties. The frosting is characterized more by the cream cheese flavor than the sugar, which I really like because it adds a richness to the cupcake that only enhances everything in the cake part. Could it get any better? YES, don’t forget its an Easter EGG-stravaganza so I garnished the cupcakes with a few candy coated chocolate eggs on top adding color and character. Whatever you are celebrating this week, do yourself a favor and make these amazing cupcakes, but if it’s Passover put your taste buds on hold, you should probably wait until that’s over. Fool all of your guests invited to your Easter brunch with these, they’re cute, super yummy, and easy even for the novice baker. 

Carrot Cupcakes
Adapted from Martha Stewart’s Baking Handbook page 166-167
Makes 1 dozen
1/2 cup (1.5 oz) pecan halves (optional)
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 pound or 1 1/4 cups of large carrots, peeled, and grated (I bought pre-grated and chopped them up into smaller pieces)
2 large eggs, room temperature*
1/6 cup buttermilk*
1/2 teaspoon pure vanilla extract
1 cup sugar
3/4 cup vegetable oil
Preheat the oven to 350 degrees. Line a muffin pan with paper liners. If using pecans toast them in oven about 10 minutes, cool, chop finely, and set aside.
In a medium bowl whisk together the flour, baking powder, baking soda, salt, and cinnamon; set aside. Place grated carrots, eggs, buttermilk, vanilla, sugar, and vegetable oil in a large bowl and whisk until combined. Using a rubber spatula fold the flour mixture into the carrot mixture until combined. Fold in chopped pecans if using.
Divide batter evenly among the muffin cups. Bake, rotating pans halfway through, about 20-25 minutes. Transfer pan to wire rack. Invert cupcakes on the rack; then reinvert and let them cool completely top sides up. After completely cooled ice cupcakes with Cream Cheese frosting below. After iced, garnish cupcakes with candy eggs.
Cream Cheese Frosting: makes enough for a dozen cupcakes
1 stick unsalted butter room temperature
2 packages (8 oz each) cream cheese room temperature*
1 1/2 cups confectioners sugar
Pinch of salt
1 package of Hershey’s Milk Chocolate Candy Coated Eggs (or another variety, I used 3 eggs per cupcake)
Using an electric mixer or by hand with a whisk, beat butter until light and fluffy, about 2 minutes. Add cream cheese and beat until combined and fluffly, about 2 minutes, scraping down the sides of bowl as needed. Add the sugar and salt and beat for about 5 minutes until the frosting is spreadable and like the consistency of normal frosting. Frosting can be kept at room temp, covered in plastic wrap, for up to two hours.
*Healthy Swaps: I used egg whites instead of eggs (2 egg whites per egg called for), low fat buttermilk, and 1 package of neufchatel cream cheese (1/3 fat) and 1 package of fat free cream cheese
Happy Easter Egg Hunting and Bon Eating!

2 thoughts on “Lookie at my Cookies: Carrot Cupcakes-Easter EGGstravaganza

  1. Easter Bunny says:

    AMAZING!!!! Best I’ve ever had!!!!

  2. Anjali says:

    I want more of these! can we make easter treats this week too?

    p.s. chocolate peanut butter cup brownies?

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