I think the Carrotcake Cupcakes with Orange Cream Cheese Frosting came out much better this time. I added more spices, added raisins, and used more butter than oil (I ran out of oil so had to improvise). I also used a larger shredder for the carrots so the pieces were larger and more noticeable in the finished cupcake. I really liked the addition of the raisins, and more butter was nice too. I think using more melted butter versus all oil made the batter thicker, more like a cake batter, instead of thinner like it was last time. The cupcakes lasted almost a week (unfrosted), covered on the kitchen counter. I kept the frosting in the fridge and scooped a bit out as needed, letting it warm to room temperature before using.
The recipe is 24-Karat Cupcakes with Orange Cream Cheese Icing from Flo Braker's Baking for All Occasions (page 239).
|mise en place for the cupcakes|
|the smell of the orange zest (for the frosting) was divine|
|a food processor made grating the carrots a breeze|
|the cupcake batter: adding the melted butter|
|nearly there...you can see all of the spices...yum!|
|the carrots, raisins, and walnuts get added last|
|I like to use a scoop so the batter is evenly distributed|
|ready to bake|
|done! They smell so delicious.|
|making the cream cheese frosting|
|for flavoring the frosting: I used orange zest, freshly squeezed |
orange juice, and a few drops of pure orange oil
|the softened cream cheese, butter and powdered sugar are beaten|
|the orange juice and vanilla are added...so smooth and silky!|
|finally the orange zest is added...so delicious!|
|cooled and frosted|
|I'd better just try one before serving them|
|ready for company...yum!|
Bye for now...