Well, friends, I survived the weekend! How sad is it that I'm glad it's Monday so that I get a break from my weekend? It was fun but oh so very busy and today is the first of many celebrations this week! First, it's the birthday of one of the ladies I work with (who also happens to be my pastor's wife and mother of my friend Michal from previous posts). For her, I made carrot cupcakes - her favorite cake flavor. Let me tell you, finding the perfect carrot cake recipe has always been a struggle for me. There are so many different versions out there and so many people who say they have the best one! It's actually quite frustrating and someday when I have the time I think I'd like to get a bunch of different recipes and make them all and decide for myself what the best recipe is! Anyway, for these cupcakes, I turned to my new favorite website for wasting time, Pinterest. I found one that sounded pretty good and am pleased with the outcome. I don't know if I'd say it's the best I've ever had but it's tasty and moist - my two requirements for a good cake - and they were well received. I dipped the cupcakes in ganache, iced them in that fabulous
whipped cream cheese icing from the Green Velvet post, and topped them with chopped walnuts. Yummy!
Carrot Cupcakes: (adapted from
here)
2 cups granulated sugar
1 1/2 cups vegetable oil
4 eggs
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 tablespoon ground cinnamon
3 cups chopped carrots
1/2 cup chopped walnuts
Preheat oven to 325 degrees. Grease and flour two 8 or 9-inch round cake pans. In a large bowl, combine sugar, oil, eggs, flour, baking soda, salt, cinnamon, carrots and walnuts. Bake in prepared liners until toothpick comes out clean.
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| Cute little cupcakes! |
