Posts tagged ‘cupcakes’

October 1, 2011

Tempestuous Temptations

It smells and feels like the turn of the equinox on this thunderous Thursday evening. That certain crisp current was swirling around all day today bringing along those familiar September showers. It’s one of my favorite seasonal sensations, you know that toasty feeling that fills your tummy with a little Fall Fire.

I took this ominous occasion to partake in a rather festive Autumnal beer. The rustic Ochre hue of this Oktoberfest select caught my eye amongst the usual six packs chilling in the fridge. In all honesty is was really the hilarious scarecrow on the bottle that sealed the deal.

So, after thinking over my options for an appropriate accompaniment, the copper colored carrot won out over the others.


Carrot Cupcakes


These mini Carrot cupcakes were comforting, spicy, and full of honest goodness. The cinnamon, clove, and nutmeg hints throughout the cakes really complimented the rich malted flavor of the beer. Plus, I tried a lighter, airier cream cheese frosting as sometimes it can be a tad overwhelming.


Carrot Cupcakes


I averaged about 3 mini cupcakes per Dundee, but that’s just me.

Mini Carrot Cupcakes

1 Stick unsalted butter (melted and cooled down a bit)

1/2 Cup Sugar

1/2 Cup Brown Sugar (I tend to lean towards the dark brown)

2 Jumbo Eggs

1 1/4 Cups AP Flour

3/4 tsp. Baking Powder

1/2 tsp. Baking Soda

1/2 tsp. Cinnamon

Dash of Ground Nutmeg

Pinch Ground Cloves

1 1/4 Cup Carrots (grated)

Zest of half a medium sized Orange

Preheat oven to 350 degrees and prepare mini muffin tin with liners.

In a medium bowl combine the sugars. In a separate small sauce pan melt the butter and cool for about 2 minutes. Add the butter to the sugar and whisk together, then add the eggs one at a time until fully incorporated. Set aside.

In another medium sized bowl combine the dry ingredients and toss in the grated carrots and zest. Combine this mixture with the wet ingredients in two batches, until the batter comes together. Scoop about 1 full tablespoon into each mini tin. Bake for 12-14 minutes, or until a toothpick comes clean out of the center. Let cool before adding frosting.

Whipped Cream Cheese Frosting

8 Oz. Cream Cheese  (softened)

1 Cup Granulated Sugar

1/8 teaspoon Salt

1 teaspoon Pure Vanilla Extract

1 1/2 Whipping Cream (chilled)

While you are letting your cupcakes cool take a medium sized glass or metal bowl and put into your freezer (great trick to make whipping your cream a little faster). When it has been in there about 15 minutes beat the whipping cream on high until stiff peaks form, then place the bowl back in the freezer.

In a separate bowl beat together the cream cheese, sugar, salt, and vanilla until smooth and you can feel no granulated sugar crystals (go ahead, give it a big taste). Set in fridge for about 10 minutes.

Next, fold the whipped cream into the cream cheese mixture.

It is wonderful! Lighter than classic cream cheese frosting, but encompasses all of the flavor you want to go with your Carrot Cakes.

Lastly I just mixed up some chopped walnuts, brown sugar, and a pad of butter and toasted them together in the oven for a few minutes. Let this cool and sprinkle on top of your frosted cupcakes for an added texture.

Enjoy on a rather drab evening for your well-being!

May 5, 2011

Jose and Me

Cinco De Mayo! Typically, I spend this day drinking a few Tecate Cervezas and enjoying a big bowl of guacamole. So, this year to spice things up, I took some help from some clever family members and… Voila!

Margarita cupcakes and Tequila Butter Cream frosting were born!


White cakes always give me a little bit of a scare, but after making sure the Tequila was of the top most quality, I had full confidence in my abilities. I made a few changes to the recipe I found, and decided to use a traditional butter cream frosting and just add some lime zest and a splash or two of the tequila.

AND WOW! Not only was the cake moist, tangy, and fluffy, but the butter cream added a bitter element that balanced the whole cupcake out. A beautiful symphony of flavors.

Plus, this happened:

Tequila and Salt

Margarita Cupcakes
Adapted from Confections of a Foodie Bride
3 cups flour
1 tbsp baking powder
1/2 tsp salt
2 sticks unsalted butter, softened
2 cups granulated sugar
4 jumbo eggs (they really make baking better)
3 limes
1/2 tsp vanilla
1 cup buttermilk
Tequila for brushing

Preheat oven to 325 degrees.
In a medium sized bowl combine flour, baking powder, and salt.
In another the bowl, use an electric mixer and cream together butter and sugar on medium-high speed until light and fluffy
Add eggs one at a time, beating thoroughly after each addition.Mix vanilla in lime zest and juice
With the mixer on low, add the flour mixture in 3 batches, alternating with the buttermilk — starting and ending with flour.
Mix until just incorporated.Fill each muffin cup about 3/4 full and bake for 25 minutes, or until cake tester comes out clean
When cupcakes are finished baking, brush the tequila onto the top of each cupcake.Allow cupcakes to cool completely before frosting. ( really, just preoccupy yourself for 20 minutes, it makes a difference!)

Tipsy  Butter Cream

2 sticks unsalted butter, softened
4 or 5 cups confectioners sugar
2-3 Tbsp. milk
Zest from 1 lime
1-2 Tbsp. tequila
Beat butter for a few minutes with a mixer on medium speed.
Add powdered sugar and turn your mixer on the lowest speed until the sugar has been incorporated.
Increase mixer speed to medium and add 2 tablespoons of milk and beat.Add the zest and the tequila
At this point my frosting was a little runny so I wet ahead and added more confectioners sugar in 1/2 cup increments until it reached the stiffness I was looking for. Then, it was a little too stiff, so I just juiced the lime I used for the zest…perfection!!!!
More cupcakes
Honestly, I still need guacamole and maybe a taco or two on Cinco de Mayo, but  this was the perfect dessert.


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