Tuesday, October 9, 2012

Carrot Cake Cupcakes

So. Much. Cooking!  That's pretty much what my weekend consisted of...and the inevitable cleaning of dishes that follows that much cooking.  And you know what?  It was wonderful--absolutely wonderful!  I've been trying to eat healthier foods so it's been a long time since I've baked a sweet treat, and that's definitely the category these little guys fall into.

I'm impressed at how moist the cake is, but the icing is what really steals the show:  a cream cheese buttercream frosting--oh holy cow!  And they really didn't take long to whip up.  I got about two dozen when I adapted the following recipe into cupcake form: Sigrid's Carrot Cake by The Pioneer Woman.

The only changes I made were to swap the all purpose flour for unbleached whole wheat flour (I had it on hand).  I haven't tried the originals, but I imagine it would lend a bit more texture to the cupcakes. I also used 1/3 less fat cream cheese in the frosting, again because I had it.  They're so sweet and decadent, though, that no one noticed. :)  And it wasn't mentioned in the recipe...but I cheated and threw pecan halves in the blender for the frosting--worked like a charm. Actually people at work thought I'd sprinkled brown sugar on the top!

So I'd say the recipe is a sure bet if you want to impress someone. Plus it makes the house smell amazing for fall! Is there anything better than baking with cinnamon?  And tell me--what are your favorite go-to recipes for sweet treats?

No comments:

Post a Comment