1970's Carrot Cupcakes
If you prefer, you can grind the carrots in a food processor instead of grating them by hand. If you include the optional currants and walnutes, the cupcakes will need to bake and additional 7-10 minutes. If you use walnuts, toast a few extra and use them as a garnish. This recipe and the frosting recipe are easily doubled. Once frosted, the cupcakes are best eaten within 1 day, but leftovers can be refrigerated for up to 5 days.
8 tablespoons unsalted butter, melted and cooled
3/4 cup granulated sugar
1/4 cup dark brown sugar
2 large eggs
1 1/4 cups all-purpose flour
1/2 teaspoon of salt
1/2 teaspoon of ground cinnamon
1/4 teaspoon of nutmeg
1/8 teaspoon of ground cloves
3/4 teaspoon baking powder
1/2 teaspoon of baking soda
3 carrots, peeled and grated on small holes of box grater
1/2 cup currants or chopped raising (optional)
1/2 cup chopped walnuts, toasted, plus extra for garnish
1. Adjust oven rack to middle position and heat oven to 350 degrees. Line standard muffin tin with cupcake liners.
2. Whisk butter, granulated sugar, brown sugar, and eggs together in large bowl. Mix in remaining ingredients until thoroughly combined.
3. Divide batter evenly among cupcake liners. Bake until skewer ot toothpick inserted in cupcake comes out clean, 15 to 18 minutes (25 minutes if using currants and/or walnuts). Cool cupcakes in muffin tin for 5 minutes, then remove and cool completely on wire rack.
4. TO STORE: Transfer unfrosted cupcakes to airtight container and store at room temperature for up to three days. (Cupcakes can also be individually wrapped in plastic, placed in zipper-lock bag, and frozen for up to 1 month. Thaw completely before icing.)
5. TO SERVE: Frost cupcakes with thick and even layer of frosting. Serve.
FLUFFY CREAM CHEESE FROSTING
Soften the cream cheese at room temperature for at least 15 minutes. Do not soften in the microwave or the texture of the frosting will be runny.
4 tablespoons unsalted butter, softened but still cool
1 cup confectioners' sugar
4 ounces of cream cheese, softend and cut and cut into 4 pieces
3/4 teaspoon vanilla extract.
1. Using standard mixer fitted with paddle, beat butter and sugar on medium-high speed until light and fluffy, about 2 minutes( if mixing by hand use a rubber spatula).
2. Add cream cheese 1 piece at a time, beating thoroughly after each addition and scraping down sides of bowl as neccessary. Add vanilla and mix until no lumps remain.
3. TO STORE: Transfer frosting to airtight container and refrigerate for up to 5 days.
4. TO SERVE: Remove frosting from refrigerator and let it sit at room temperature for 30 minutes before spreading on cupcakes.
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