carrot cake cupcakes

How to Make Carrot Cake Cupcakes – Video

July 20, 2012 by Jenn

This video focuses on one of my favourite flavours of cake . . . carrot! The vegetables make it healthy, right? I tell myself that each and every time 🙂

Carrot Cake Recipe

Ingredients:
1 1/2 Cups Butter
3/4 Cups Walnuts
1 Teaspoon Cinnamon
1 1/2 Teaspoons Baking Powder
1/2 Teaspoon Salt
3 Cups grated carrots
2 Cups sugar
3 Cups flour
6 eggs

Follow the video for the steps and procedure!

Of course you can’t have carrot cake without cream cheese icing!! Next up is the video for how to make cream cheese icing!

Delicious . . . enjoy.

Filed Under: Cupcakes, Tutorials, Videos Tagged With: Carrot Cake, carrot cake cupcakes

How to Make Carrot Cake Cupcakes with Cream Cheese Icing

March 21, 2012 by Jenn

Carrot cake cupcakes are the flavour that satisfy taste buds throughout the generations . . . the young, and the old and everyone in between. It’s traditional, it’s standard yet it can be fresh and unique with the right combination of spices!

Making carrot cake is a but more time intensive than say, a vanilla cake recipe, but it is well worth the mess of grating fresh carrots!

[Read more…]

Filed Under: Cupcakes, Tutorials, Videos Tagged With: carrot cake cupcakes, cranbrook cakes, cream cheese frosting, cream cheese icing, cupcakes, how-to, jj's custom cakery

Healthy-er Carrot Cupcakes

June 21, 2011 by Jenn

If you are a regular reader, or a friend of mine, you know that I also teach spinning at our local fitness facility . . . I’ve been on a bit of a hiatus lately, but I’m starting back up in July . . . oh, that saddle is going to be painful! Good thing I’ve been riding my mountain bike around.

Anyways, the point of me telling you this, is that for our last group instructor meeting, where we all get together (as we hardly see each other due to our various schedules) and talk about what’s going well, classes we might want to look at adding etc, I was asked to bring cupcakes. BUT, do you think that a group of fitness instructors want to eat a huge sugary cupcake? My guess, was no, they’re not like me (aka they are F.I.T. and I’m the round (literally) odd-ball), so I set out to find a “cupcake” that was:

1. not a muffin (an easy disguise),

2. low in sugar,

3. low in fat, and

4. that tasted like it was none of the above!

(Side note, I’m making a new cupcake for JJ’s and I’m going to call it the Fun Free cupcake and it’s going to be Gluten Free and Dairy Free…bahahaha!)

A carrot filled cupcake seemed like a good start, as I knew the vegetable thing had to be on my side! So I searched my beloved Tastespotting (which I recently had gotten my photo rejected from AGAIN. Lord, how do people do it!?!?!) and found just the recipe that I had been looking for! It is from Tessa at Handle the Heat, and is called Healthier Carrot Cupcakes! This recipe uses whole wheat flour, a small amount of oil, and applesauce for binding!

Here is what you do:

Carrot Cupcakes with Lemony Cream Cheese Icing

Found at Handle the Heat

For the Cupcakes

• 3/4 cup whole-wheat pastry flour or whole wheat flour

• 1/2 cup all-purpose flour

• 1 teaspoon baking soda

• 1/4 teaspoon salt

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• 1/4 cup canola oil

• 3/4 cup firmly packed light brown sugar

• 2 large eggs

• 1/2 cup natural applesauce

• 1/2 teaspoon vanilla

• 1 1/2 cups finely shredded carrots (about 2 medium carrots)

• 1/4 cup plus 2 tablespoons finely chopped walnuts (I omitted this as I was unsure about allergies)

Preheat the oven to 350 degrees. Line 12 muffin cups with paper liners.

Sift together the first 6 ingredients.

In a large bowl, whisk the oil, brown sugar and eggs until well combined.

Whisk in the applesauce, vanilla and carrots.

Add the dry ingredients and mix until combined.

If using, stir in 1/4 cup of the chopped walnuts.

Divide the batter between the muffin cups. Bake until a toothpick comes out clean, about 20 minutes. Transfer to a wire rack to cool completely.

Lemon Cream Cheese Icing

• 4 ounces 1/3 fat cream cheese

• 3/4 cup confectioners’ sugar, sifted

• 1/2 teaspoon finely grated lemon zest

With an electric mixer, beat together the cream cheese, confectioners’ sugar and lemon zest until smooth and creamy. Frost the cooled cupcakes and sprinkle with the remaining 2 tablespoons chopped walnuts. The cupcakes should be stored in the refrigerator for about 3 days.

I hope you enjoy them . . . and make them for the fitness buffs in your life!

Filed Under: Cupcakes Tagged With: carrot, carrot cake cupcakes, cupcakes, Healthy, whole wheat

50th Birthday Party Cupcakes

April 3, 2011 by Jenn

This was a really fun project! I love doing anything in mini, so as soon as my suggestion of “mini” cupcakes with a spring theme to everything got accepted, I got excited. I knew exactly what I was going to do.

My directions for this order were to have large carrot cake cupcakes with cream cheese icing, mini chocolate cupcakes with chocolate buttercream, mini vanilla cupcakes with vanilla buttercream, 50’s all over the place, and lots of spring flowers.

For the Carrot Cake cupcakes, I went with a new recipe, and though it tasted really delicious, I wasn’t that happy with how it looked. It was actually kind of difficult to bake. I’m not sure if this is common for carrot cake recipes, but I’m still on a search for the perfect recipe that I can use regularly with the Cakery.

Has anyone ever made Ina Garten’s Carrot Cake recipe that can be found on the Food Network’s website? How did it turn out for you? Like I said, it tasted great . . . hearty, sweet with lots of flavour to it, but it’s appearance was less than stellar. I hoped all the decorations and icing would hide it’s “unique personality”. The base of the cupcake was perfectly cooked, but the top was on the crispy side. It was my weirdest baking experience to date . . . except for the one time I mixed up baking powder for baking soda. Boy does that ever make a difference! Who knew!?

For the decorations on the mini’s, I used a simple flower cutter, with a gum paste/fondant mixture. *Note: Whenever you add gum paste to your fondant, the fondant will become much harder that it would on it’s own. The pearls in the middle of the flowers are just pastel coloured dragees. (WTF is a dragee anyway?!?!?). The leaves are cut with a mini leaf cuter and then touched up with a veining tool for a more lifelike appearance.

I’ve heard the birthday was a successful surprise, and that the cupcakes were a great hit! I’m so glad I could be a positive part of the event. Happy 50th Birthday Donna!

Filed Under: Cupcakes Tagged With: 50th Birthday, birthday, carrot cake cupcakes

Jewellery Party Cupcakes

October 26, 2010 by Jenn

Tonight, I spent the evening baking Carrot Cake cupcakes for my friend Brenda’s jewellery party on Wednesday night. It might have been the excitement to take a picture at every step, or it might have been the killer massage I got on my exercise induced shoulder injury, but whatever it was, the cupcake attempt tonight was pitiful! I’m embarrassed to post the pictures, but hopefully with the right decorations and proper amount of icing (meaning gluttonous amount), they will end up tasting better than they look.

Yes, I had to cheat. It was the pressure of the first posting of pictures.

First step: Cheat with a box of mix. But, in order for it to give off the air of scratch baking, add one cup of grated carrots to the mix after following the directions on the box..and 1/2 cup of raisins if you so desire.

Use the mixer to mix the grated carrots and raisins in briefly (about 30 seconds). Remember to scrape the sides of the bowl.

Yes, I could have cleaned off the spills, but lets face it- I'm learning, and I'm also a complete MESS of a baker. There is stuff EVERYWHERE when I bake.

Tip learned during this section of the baking process–don’t fill the damn cups so full!! It makes for a huge mess, and the cupcakes end up way too big. Baking in the ridiculously sized oven I have (apartment) makes the baking of over filled liners even more difficult. Try to get even baking with that situation!! Oh well, one day I’ll have a convection oven that doesn’t fit on my counter.

Here they are in their ugly glory...not my best attempt. Notice the one on the bottom that I ripped into to check whether it was done or not.

Now for the best part…ICING!!! Icing is my fave….basically, I make cupcakes so I can eat the icing. I could eat it by the bucketful, and claim to not get a stomach ache, but really, how gross would that be….but oh so delish.

For this recipe, I went with my tried and true Cream Cheese Icing Recipe. Take one brick of cream cheese, mix with 1/2 c. of butter, 1 tsp of vanilla, and 2 c. of icing sugar.

No, I didn't eat the entire bowl of icing...I forgot to take the picture. Rookie move Jenn, rookie move.

I make up for the empty bowl with this pic. Icing in the bag, all ready to go.

For these cupcakes, I used tip No. 9….mostly because I couldn’t find my bigger one. It ended up working out ok though…just needed to use a really slow hand. One of those nifty individual cupcake holder things that Wilton makes would have come in handy…but then of course you don’t get as much icing on your hands that you can lick off later.

Icing step one...mmm, look at it's gooey goodness.

Sprinkles and rings were purchased on my last trip to Vancouver...so pretty.

Completed project!

Jewellery party cupcakes are completed! A simple and relatively easy (duh, I used a cake mix and completely cheated!)…but, hey cut me some slack…I’m a beginner. On my way to world baking domination mind you.

Filed Under: Cupcakes Tagged With: carrot cake cupcakes, cream cheese icing

How to Make Carrot Cake Cupcakes – Video

How to Make Carrot Cake Cupcakes with Cream Cheese Icing

Healthy-er Carrot Cupcakes

50th Birthday Party Cupcakes

Jewellery Party Cupcakes

Happiness is Homemade

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How to Make Carrot Cake Cupcakes – Video

How to Make Carrot Cake Cupcakes with Cream Cheese Icing

Healthy-er Carrot Cupcakes

50th Birthday Party Cupcakes

Jewellery Party Cupcakes

Happiness is Homemade

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