Friday, November 26, 2010

Holly Cupcakes!

Hi everyone! Today I'm happy to be joining all of the fun seasonal parties listed below! Tis the season for baking and I made some Carrot Cake Cupcakes with Cream Cheese Frosting. The decorations are gum drops that I rolled flat with a rolling pin, then just cut with a knife and shaped by hand.
The recipe is straight from the BHG cookbook, my only addition was a handful of raisins.
1/4 of the recipe makes 6 cupcakes, nice if you don't want a full batch!

And just to show you that I really can laugh at my disasters...
Not the look I was aiming for!!!
I hope you all had a wonderful Thanksgiving and are looking forward to a fun weekend:@)

Carrot Cake
2 C AP flour
2 C sugar (I used less)
1 tsp baking powder
1 tsp baking soda
1 tsp salt (I used less)
1 tsp ground cinnamon (I used more)
3 C finely shred carrot
1 C oil
4 eggs
Optional: raisins and nuts
Grease and lightly flour a 13x9x2 pan ( or two 9" round pans).
Mix all dry, add the rest and mix with an electric mixer until combined.
Bake at 325 degrees approx 50-60 minutes (about 18 minutes for cupcakes).
Cool and frost.

Cream Cheese Frosting
1 3oz brick cream cheese, softened
1/4 C butter, softened
1 tsp vanilla
2 C sifted powdered sugar
With mixer beat cream cheese, butter and vanilla till fluffy. Gradually add the sugar, mix well.

I'm joining:
Foodie Friday