Sunday, February 13, 2011
Carrot Cake Mini Cupcakes
Thanks, Martha Stewart! Your recipes are always a success.
I only altered this recipe a little bit. I used a bit of whole wheat flour in place of some of the all-purpose flour and I added a few more ground spices (ginger & allspice) to both the cake batter and the icing. I also used dried cranberries instead of raisins and added about 1/2 cup of finely chopped pecans. The result was a moist, hearty, yummy cupcake. My only problem - I filled the mini muffin cups a bit too full, they really overflowed in the oven and then the tops stuck together in the pan. I had to cut/peel off the overflowing cupcake tops in order to make them presentable. So now I have a baggie in the freezer of carrot cupcake shards. I will have to put them on top of vanilla ice cream or crumble them on top of my morning oatmeal, something creative.
We served these last night after dinner with my parents and JT's parents. We had a little wedding planning get-together. The clear plate these cupcakes are displayed on in the picture has a "T" on it for JT's last name, and my future last name. It was an engagement present from JT's parents! Thanks guys!