I made a few changes - of course.
Carrot Cake Cupcakes
12 Cupcakes
400 F / 204 C
Ingredients
Frosting
2 Packages Cream CheeseFrosting Sugar
Cupcakes
2 Medium Sized grated Carrots2 1/4 Cups Full Wheat Flour - normal works just fine too
3/4 Cups Brown Sugar
1 1/2 Tsp Baking Powder
1/4 Tsp Baking Soda
1 1/2 Tsp Cinnamon
3/4 Tsp Ginger (either dry or fresh)
3/4 Tsp Salt
2 Large Eggs
3/4 Cups Water
1/3 Cups Vegetable Oil
Use this link to convert Cups to the DL
Preheat the oven to 400f/204c
Begin with mixing the frosting, I just mixed my two Philadelphia cheese packages together with a lot of frosting sugar - until it tasted the way I wanted it too. But of course, if you want a proper recipe, Google cream cheese frosting and bam - or go to the original recipe (it does have different ingredients!).
Mix all the dry ingredients together (the second group of ingredients) and then the "wet" ones in a different bowl.
Add them together (here i decided to add some more water to make the texture better) and then add the grated carrots (and since I used fresh ginger) and the ginger.
You then fill the cupcake cups to half with cupcake mix, and then a table spoon of frosting, which you then cover with more cupcake mix - Of course everything depends on the size of your cupcake cups - use common sense, the cupcakes will "grow" in the oven.
Put them into the oven (which you have preheated!), I put them in the middle, but I have a gas oven, and leave them for 15 minutes. Check with a tooth pick if the batter (not frosting) is still liquid, if no - take out, if yes - leave for a few more minutes.
15 minutes were enough for me, the original recipe calls for 20, so it depends on your oven!
When done the original recipe says to tilt them, so do that if you feel like it, I didn't and they are fine.
Enjoy
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| Carrot Cake Cupcakes |
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