CARROT CAKE CUPCAKES WITH CREAM CHEESE FROSTING
Adapted from Thomas Keller’s Ad Hoc cookbook.
I’m a sucker for carrot cake, what can I say — turn them into cupcakes that have cream cheese frosting…enough said.
Yields 12 cupcakes. Preheat oven to 350.
1 cup of cake flour
½ teaspoon of baking soda
½ teaspoon of baking powder
1 teaspoon of cinnamon
2 tablespoons of milk
½ teaspoon of vanilla
½ cup of sugar
½ cup of brown sugar
½ cup of canola oil
1½ cups of finely shredded carrots (= 2 large carrots)
Sift flour, baking powder, baking soda and cinnamon in one bowl.
Beat eggs, milk, vanilla, and both sugars. Beat in canola oil.
Slow add in dry ingredients. Stir in shredded carrots with mixer off.
These take about 10 minutes to cook – they are ready when the
CREAM CHEESE FROSTING:
12 ounces of cream cheese, room temperature
1 stick of unsalted butter, room temperature
¾ cup of confestioner’s sugar
½ teaspoon of vanilla extract
Beat cream cheese until smooth. Then add the butter until smooth.
Turn down to low speed and mix in powdered sugar, then the vanilla.