Not only is this vegetable quite sexy, it's also in season. Yes. That's right. Carrots are so hot right now. (Or so I think because I bought 5 pounds of carrots for $2.99.)
I'm sexy and I know it. |
So to put it another way, these cupcakes are filled with moisture.
Holla!
The cream cheese frosting is a basic but phenomenal topping. The heart, on the other hand, is just plain ol' store bought decorating icing.
But it's super fun to draw hearts out so I definitely recommend the extra step. And it looks pretty.
{Get the recipe -- and a glamor shot -- after the jump.}
Carrot chocolate chip with cream cheese frosting
Adapted from Smitten Kitchen
Makes 18 to 24 cupcakes, depending on how much you fill each tin. I love ginormous cupcakes so I overfill mine.
Ingredients
For the cakes:
- 2 cups all purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 2 cups sugar
- 1 1/4 cups vegetable oil
- 4 large eggs
- 3 to 4 cups grated carrots (about 5 to 6 carrots)
- 1/2 cup semi-sweet chocolate chips
- 16 ounces cream cheese
- 1 stick unsalted butter, room temperature
- 2 cups confectioners’ sugar
- Preheat oven to 350°F and line your cupcake tins.
- Whisk flour, baking soda, salt, cinnamon, nutmeg and ginger in a medium bowl.
- Whisk sugar and oil in a large bowl until well blended. Whisk in eggs, one at a time.
- Add the flour mixture to the liquids, and stir until blended.
- Stir in carrots, and then add the chocolate chips.
- Divide batter among cupcake molds, filling each mold 3/4 (or all) the way.
- Bake cupcakes 14 to 18 minutes. (If your tins are pretty full, you'll be closer to 18 -- if you went 3/4, you'll probably be good at 14.)
- Let cool before frosting.
- For the frosting, beat all the ingredients until very well combined -- 5 to 6 minutes. The original recipe -- from the incredible Smitten Kitchen -- recommends chilling for 10 to 20 minutes in the fridge before frosting your cakes. I don't normally do this because I'm too lazy and because I find the frosting to be a decent consistency. But if you find yours is a little runny, just throw it in the fridge for a few!
I now have the cover to my cupcake recipe book.
You kill me. These look uh-maz-ing and you are too adorable!!
ReplyDeleteAww thanks girl! And these are SO delicious!
DeleteI'm glad you put in that precursor about the word moist. Even typing it gives me the heeby jeebies. Anddd I'm eating a cupcake right now :) It's so yummy! And delicious! And everyone should make these!!
ReplyDeleteHahahaha and thank you for helping me frost a million of them!
DeleteThose look SO good. Also, I love your lipstick!
ReplyDeleteThanks! It's half-eaten Rimmel lip gloss in whatever their most super red color is called. (It was 75 percent off so my fear is that it's discontinued!)
DeleteYum, these look awesome! Carrot cake is my dad's favorite, I'm going to have to make these for his birthday! Thanks for sharing :)
ReplyDeleteOh yay! Let me know how it goes!
Deletewow that looks great! I must try, not that good at baking though! like your blog!
ReplyDeleteGreets from Ireland!
x Marina
Thank you! They're very easy -- perfect for beginners :)
Delete"I'm going to seduce you with carrots..." LOVE IT.
ReplyDeleteDid it work? Are you seduced?
Delete