Easter Dinner/Carrot Cupcake RECIPE!

First of all, I never posted the rest of Easter yesterday so here you go:

For my contribution to Easter dinner, I made cupcakes!

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Mmm. I was pleased. I used Dorie Greenspan’s recipe for Big Bill’s Carrot Cake and halved the recipe, reduced the cooking time to twenty minutes and it made a perfect dozen cupcakes. I made buttered pecans (which I toasted a bit too much) for garnish.

Here is the recipe that I followed:


Bill’s Big Carrot Cake with Cream Cheese Buttercream


Adapted from Baking: From My Home to Yours
Yields 12 Cupcakes

For the cake:
1 cup all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4+ teaspoon salt
1 1/2 cups grated carrots (about 1/2 pound)
1/2 cup coarsely chopped pecans
1/2 cup shredded coconut (sweetened)
1/4 cup moist, plump raisins (dark or golden) or dried cranberries
1 cup sugar
1/2 cup canola oil
2 large eggs

For the frosting:
6 ounces cream cheese, room temperature
3/4 stick (6 tablespoons) unsalted butter, at room temperature
3 and 1/4 cups confectioners’ sugar, sifted
1/2 tablespoon fresh lemon juice

To make the cake:
Preheat the oven to 35o degrees Fahrenheit. Line a cupcake pan with 12 liners.

Whisk the flour, baking powder, baking soda, cinnamon and salt. In another bowl, stir together the carrots, chopped nuts, coconut, and raisins.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the sugar and oil together on a medium speed until smooth. Add the eggs one by one and continue to beat until the batter is even smoother. Reduce the speed to low and add the flour mixture, mixing only until the dry ingredients disappear. Gently mix the chunky ingredients. Divide the batter among the cupcake liners.

Bake for 18-20 minutes until a thin knife inserted into the centers comes out clean. Remove the cupcakes from pan and transfer to cooling racks.

The cupcakes can be wrapped airtight and kept at room temperature overnight or frozen for up to 2 months.

To make the frosting:
Working with a stand mixer, preferably fitted with a paddle attachment or with a hand mixer in a large bowl, beat the cream cheese and butter together until smooth and creamy. Gradually add the sugar and continue to beat until the frosting is velvety smooth. Beat in the lemon juice.

And for Easter dinner, we had:

  • Ham
  • Asparagus
  • Mushroom lasagna
  • Cranberry sauce
  • Rolls
  • Salad

    The lasagna was GREAT!

    Here is the table:
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    And Uncle Ed:
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    Cousin Alex:
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    Aunt Isabel (who will probably kill me for posting a picture at that angle):
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    Yay fun time! Thanks family that didn’t abandon me for Florida!

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  • 3 thoughts on “Easter Dinner/Carrot Cupcake RECIPE!

    1. Thanks so much for posting this. Came across your blog while looking up Easter recipes and the carrot cake cupcakes came up on google images. They looked beautiful and mouth watering. I made the cupcake version for Thanksgiving and the cake version for my husband’s grandmother’s 91st birthday. She loved it and everyone said it was the best carrot cake they ever had. Thanks for sharing. Love your blog!

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