Chronicles from the East

Life gets so busy sometimes. One second you’re go-go-go in third year of medical school, posting recipes to stay sane and baking while you can…

and then one second you’re in fourth year. And everything is different! I’m busy…but in a different way. I’ve got reference letter packages to drop off, errands to run, life to sort out. Oh, and my parents stole the camera so I can’t take pictures of anything I’ve made.

But here is a recipe I made while in Halifax on electives. I didn’t bake very much over the summer, but these cupcakes were prettttty tasty!

I found these little treats on joythebaker’s website (who in turn adapted them from Martha Stewart). I used a regular cream cheese frosting instead of dulce de leche because MMMMM I love cream cheese!

Carrot Cake Cupcakes (adapted from Joy the Baker)
makes about 28 cupcakes
* 4 cups peeled and finely grated carrots (if you’re a weakling like me, get a nice strong man to do it for you!)
* 3 large eggs, room temperature
* 2 cups sugar
* 1 1/2 cups vegetable oil
* 1/3 cup buttermilk (As usual, in a pinch I took 1/3 cup regular milk + 1/3 tbsp vinegar)
* 1 1/2 teaspoons pure vanilla extract
* 1/2 cup crushed pineapple, well drained
* 1 cup walnuts or pecans, toasted and finely chopped (omitted for nut allergies)
* 1/2 cup sweetened shredded coconut
* 3 cups all-purpose flour
* 2 teaspoons baking powder
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1 teaspoon ground cinnamon
* 1 teaspoon ground ginger
* 1/8 teaspoon ground cloves

1. Preheat oven to 325 degrees. Line 2 standard muffin tins with paper liners. In a bowl, whisk together carrots, eggs, sugar, oil, buttermilk, vanilla seeds, and coconut, pineapple and nuts if desired. In another bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves. Stir flour mixture into carrot mixture until well combined.
2. Divide batter among muffin cups, filling each 3/4 full. Bake, rotating tins halfway through, until testers inserted into centers come out clean, 23 to 28 minutes. Let cool in tins on wire racks, 10 minutes. Turn out cupcakes onto wire racks, and let cool completely. Unfrosted cupcakes can be stored overnight at room temperature, or frozen for up to 2 months in airtight containers.
3. Frost cupcakes with dulce de leche or cream cheese frosting. Frosted cupcakes can be refrigerated for up to 3 days; bring to room temperature, and sprinkle with toasted coconut (press gently to adhere) before serving.

DELISH!

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