Carrot-Ginger Cupcakes! My love of ginger continues...
Since I'm on a "vegetable" dessert kick (see zucchini bread below), I made these Carrot-Ginger Cupcakes with Orange Cream Cheese Frosting again. The cupcakes are from Martha Stewart's Baking book (page 166) and I doctored a few recipes to make the frosting.
They are super, super yummy. Moist and ginger-y. Next time (and believe me there will be a next time) I think I'll throw in a few crystallized ginger pieces.
Normally, I use a knife to cut a cross-section of the dessert. However, this time, I was: 1. in the backyard, and 2. hungry. Sure, it was a big bite, but I really wanted you to see the internal structure of the cupcake! :) It's all for science...
I used organic carrots from Trader Joe's. Shred them on the small hole side of a grater.
The frosting was 1 stick butter, 1 block cream cheese, 2 1/2 cups of powdered sugar, 1 teaspoon orange zest and a wee bit of vanilla. It made enough for 24 cupcakes - just a light frosting which is what I like.
Where did you find those delightful cupcake foils?
ReplyDeletethe cupcake cups are simple Reynold's foil cups. I've seen them in every grocery store in Los Angeles. They are pretty cheap too (around $2). I'm sorry if they aren't readily available where you are. Reynold's also makes a mini cupcake foil cup. Good luck finding them.
ReplyDeleteI didn't find the foil cups, but thanks for responding. I did make these cupcakes for an office party and everyone loved them, especially the frosting! I found the recipe on Martha Stewart's website. You're right, they're very delicious and deserve frequent revisits.
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