Day 114 – Mini Carrot Cupcakes

22 Nov

Okay, okay.  This last week may have been aggressively gluttonous.  Aggressively.  We had some serious, over-the-top cupcakes.  So, I want to start this week with something a little milder.  Like these Mini Carrot Cupcakes (recipe below from Food Network).  And, to go with those, a nice read from today’s book Best Friends Forever by Jennifer Weiner.

Full-Cupcake     Mini-Cupcake

The cupcakes are moist and not overly dense. They are very squishy.  The muffins have a kind of indifferent taste. They’re not sweet or spicy necessarily. I don’t get one distinct flavor.

Cream-Cheese-Frosting

The frosting is creamy and quite thin, but it does hold its piping.  It’s sweet with just a little tart. I can’t actually distinguish between the lemon and almond because they complement each other so nicely.

Full-Carrot-Cupcake     Mini-Carrot-Cupcake

The frosting is the star. It’s really the only flavor I get when I eat the mini. The candied carrots make a cute (and slightly uncommon) garnish. They don’t add a lot to the flavor, so it’s really just for the visual appeal.

Full-Carrot-top     Mini-Carrot-top

Notes: I graded based on the minis, since that’s what the recipe was supposed to make.

Scoring Sheet:

  • Cupcake Taste: 2.5
  • Frosting Taste: 4
  • Overall Taste: 3.5
  • Appearance: 4 (that small addition goes a long way)
  • Ease of Making: 3 (nothing is hard, but peeling and candy-ing carrots, plus the grating of more carrots, it’s just a little more time-consuming.)
  • TOTAL: 17

RECIPE

Mini Carrot Cupcakes (recipe from Food Network)

For the Topping:1 medium carrot
3/4 cup granulated sugar

For the Cupcakes:

1 1/4 cups all-purpose flour
1/2 cup sliced almonds
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1 1/2 cups grated carrots
2/3 cup vegetable oil
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract

For the Frosting:
2 1/2 cups confectioners’ sugar
8 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
1 teaspoon lemon juice
1/4 teaspoon almond extract
For directions visit Food Network.
*Tomorrow: Delightful Devil’s Food Cupcakes*

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