A friend of mine is cycling the Ride to Conquer Cancer, from Vancouver to Seattle. Please visit her page, find out what she's about, and throw in some cash!
In an effort to raise funds, she's holding a charity bake sale at work tomorrow. Having premiered these little guys a while back, I know they'll be hot sellers. Note my mother's sense of humour (last photo).... Without further ado, I present Carrot Cupcakes, a variation on the Best of Bridge carrot cake (thanks again Mum!):
Carrot Cake / Cupcakes
1 c sugar
3/4 cup vegetable oil (Canola works - olive does NOT)
1 1/2 cup all-purpose flour
2 c finely grated carrots (no knuckles)
1/2 tsp salt
1 1/2 tsp baking soda
1 1/2 tsp cinnamon
Mix oil and sugar. Beat well. Add eggs, one at a time and beat after each. Sift dry ingredients together and add to egg mixture. Beat all together until well blended. Fold in raw carrots.
Divide into cup-lined muffin tin (fill to just below the cup for cleanest / best shape results). Bake for 25 minutes at 325F. (For a full 9" x 12" cake, bake for one hour at 300F).
Cream Cheese Icing
This is another slight variation, as you want the icing to be quite sugary so that it doesn't melt off of the cupcakes.
8 oz package of Philadelphia cream cheese, softened
4 tbsp butter, softened
4 c sifted icing sugar
2 tsp vanilla
Beat cheese and butter together well. Add vanilla and gradually add icing sugar, testing as you go. Ideally a hand whisk should stand straight up in the bowl (if you're using an electric mixer, which makes this WAY easier, the icing should form stiff peaks). Transfer to piping bag with a medium gauge nozzle. I don't add icing until the cupcakes get to their destination, so I'll add some photos of the finished product from the office tomorrow :)
Happy sunny Sunday!