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:

Cupcake Sunday

Holly Jolly Recipe Swap

Holiday Treat Hook-Up

Foodie Friday