The recipe is billed as award-winning.
I have my favorite recipe for Carrot Cake and it's the only one I make. It also comes from a Texas establishment that has since gone out of business. It's Rebecca Rather's, who is one of my favorite Pastry Chefs. I thought I'd try these Mini Cupcakes.
|They sell them in these Egg Cartons. Very clever !|
Bird Bakery Award-Winning Carrot Cake Mini Cupcakes:
Here's what you'll need:
Preheat the oven to 350 degrees.
Mini Cupcake Pans with Cupcake Liners.
2 C Flour
1/2 TBS Baking Soda
1/2 TBS Cinnamon
1/2 tsp Salt
3 Organic Brown Eggs
3/4 C Vegetable Oil
3/4 C Buttermilk, room temperature
1 3/4 C Fine Sugar
1/2 TBS High Quality Vanilla Extract
1 C Chopped Pineapple, drained well.
1 1/4 C Shredded Carrots.
1/2 C Shredded Sweet Coconut
3/4 C Golden Raisins
1/2 C Chopped Walnuts, + extra chopped Walnuts for Garnish.
1 recipe of Cream Cheese Frosting (recipe follows)
Cream Cheese Frosting:
16 TBS Butter, softened
1 1/2 C Cream Cheese, softened
5 3/4 C Confectioner's Sugar
1/4 C Whole Milk
3/4 TBS High Quality Vanilla Extract
Zest and Juice from 1 Small Orange
In a small bowl:
In a Stand Mixer with a Paddle Attachment:
Eggs, one at a time.
Mix well until incorporated.
Flour mixture, slowly.
Mix to combine well.
Use a cookie scoop and pour batter into the pans, filling about 3/4 full.
Bake 12 - 15 minutes, rotating the pans after 6 - 7 minutes.
Remove pans to racks to cool completely.
Frost the cooled muffins and garnish with additional chopped Walnuts.
Cream Cheese Frosting directions.
In a Stand Mixer with Paddle Attachment:
Beat well to combine.
Continue mixing slowly until well combined.
Peace in the Kitchen!