I'm a happy cupcake, I'm a happy cupcake, I'm a happy cupcake
Put me in my happy cupcake home!
I made these carrot cupcakes this evening after being inspired by the new cupcake retailer in Ann Arbor, The Cupcake Station. Of course, these little cakes are tastier if I do say so myself, and fresher. They are definitely happier. The following recipe is based off of a Martha Stewart recipe (my hero) but I have changed a few things to make the cupcakes more delicious.
One of the lucky cupcakes in its happy cupcake home. (The home is courtesy of Williams-Sonoma.)
For the little cakes:
(makes about one dozen; when I made them the recipe made 14)
3/4 c walnuts, finely chopped
1 1/2 c flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 heaping 1/4 tsp cinnamon
1/2 lb carrots, peeled and shredded
3 T buttermilk
1/2 tsp vanilla
1 c sugar
3/4 c canola oil
1 T ginger, peeled and minced
Reserve 1/4 cup of the chopped walnuts in a separate bowl. Mix the rest of the dry ingredients together in a bowl (walnuts through cinnamon). In a separate bowl, whisk together the wet ingredients (begin with the egg, then add everything else; add the carrots and ginger last). Add the wet ingredients to the dry ingredients and mix until just incorporated. Line a muffin tin with paper liners. Pour some batter into each muffin cup and bake at 350 degrees for about 20-25 minutes. Cool. Pipe with frosting (I used Wilton tip 32). Sprinkle sparingly with the 1/4 cup of reserved walnuts. Serve. May be kept in the refrigerator for several days.
For the frosting:
6 T unsalted butter, room temperature
1 1/2 packages (12 oz total) cream cheese, room temperature
1 c powdered sugar, sifted
Beat the butter in the bowl of an electric mixer until fluffy. Repeat procedure with cream cheese. Add the sifted sugar and mix until incorporated.