Saturday, February 23, 2013

Inaugural Blog!

How does one begin a blog, exactly?!  I have no clue where to start, except by sharing my day with you.
I started off my Saturday off work, by going to the gym.  Who doesn't love a great sweat to start the day?!
Usually I would make the fam muffins or pancakes or waffles before I head out, but everyone has been feeling under the weather around here, and don't have much in the way of appetites, aaaand I slept-in.
Plus, later on in the day I would be making Carrot Cake Cupcakes (Carrot Cupcakes?) for my daughters Girl Guide Family dinner night, something healthy(ish) to bring for a potluck dessert course.

Growing up, Carrot Cake was what I always made for birthday parties, potlucks, and so on.  We called it Peter Rabbit Cake though, and I always followed the recipe from my mom's tattered Five Roses Flour cookbook, and of course they were always made with cream cheese icing (duh).

Today I thought I would try something new, so I attempted Miss Martha Stewart's recipe from her "Martha Stewart Cupcakes" cookbook.

Carrot Cupcakes
Adapted from: Martha Stewart

As with most of my recipes I adapt them to make them lower-fat, and somewhat healthier, so I've noted my changes, and because this was going to a kid's potluck, I omitted nuts, coconut, and raisins for the picky eaters, or those with allergies.

3 cups grated carrots - I usually add an extra cup's worth, I like them really carroty
3 large eggs, room temperature
2 cups sugar
1 1/2 cups vegetable oil - I did 1 cup Canola oil, and 1/2 cup apple sauce.
1/3 cup buttermilk - Buttermilk cheat = add lemon juice to regular milk and Voila!
1 vanilla bean, split and scraped, pod reserved for another use (or 1 1/2 teaspoons pure vanilla extract)
1/2 cup golden raisins (optional)
1 cup walnuts or pecans, toasted and finely chopped
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

Cream Cheese Frosting
1 250g brick Light Philadelphia Cream Cheese
1/4 cup Butter
drizzle of honey
3 cups Powdered Sugar
1 Tbs Vanilla
Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1 cup at a time, and then vanilla; mix until smooth.
Sweetened shredded coconut, toasted, for decorating

How To Toast Coconut

Preheat oven to 350 degrees. Spread coconut evenly on rimmed baking sheets; toast, stirring occasionally, until starting to brown, about 10 minutes (or longer if darker color is desired). Transfer sheet to a wire rack; let coconut cool completely.

How To Toast Nuts

Preheat oven to 350 degrees. Spread nuts evenly on a rimmed baking sheet; toast, stirring occasionally, until fragrant, 8 to 10 minutes (watch carefully to prevent burning). Transfer sheet to a wire rack; let nuts cool completely.


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 raisins 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.
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.
Frost cupcakes with 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.


No comments:

Post a Comment