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Carrot Cake Cupcakes

In cooking on May 10, 2010

This is turning into one of those cookalong blogs. I worried about that for a minute until I realised it was probably better that way than being one of those nothing-posted-on-it-regularly-for-about-five-years blogs.

Carrot Cake Cupcakes

Another recipe from the Hummingbird Bakery Cookbook – this time it’s carrot cake. The recipe in the book is for an enormous single cake. I made half the quantity of cake mix and it made twelve cupcakes nicely. Halving the recipe is mildly awkward (involving 1.5 eggs) but worked fine. A single quantity of cream cheese frosting turned out to be very just slightly short of enough to ice the cakes but that might just be my lack of expertise with a piping bag showing.

Miranda was a bit surprised to find there were actual carrots in carrot cake but still licked the bowl out, raw grated carrot and all. She was also disappointed that we didn’t ice carrots on the top as they do with carrot cake in cafes. None of this stopped her wolfing the cakes down I’m glad to say.

And the cakes were fabulous and well worth wolfing down. Highly recommended.

2 Responses to “Carrot Cake Cupcakes”

  1. I made this cake (the big one) for my mother in laws birthday this weekend. it is nice, although I did butter icing rather than cream cheese as last time I did it it was far too rich.

  2. Glad to hear it works as a big cake too. I love the cream cheese icing though, oddly enough I’d have said butter icing was the richer of the two.

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