Thursday, September 27, 2012

Pure Goodness....CARROT CAKE CUPCAKES with PINEAPPLE FROSTING

PURE GOODNESS....CARROT CAKE CUPCAKES with PINEAPPLE FROSTING


Not sure how to even start off this recipe except to describe it as pure goodness!! 

This cupcake recipe was so-o-o good.  I was watching an episode of the Pioneer Woman where she was making her favorite carrot cake recipe.   It looked so good that I decided to make it that weekend. I was surprised when I checked the recipe online to see that it had only received 3 stars.  Most of her recipes get 4 stars.  So I read through the comments and found the majority were the same; it was too dry.  I decided to change it up a bit by adding a bit more moisture with the pineapple juice and also added pineapple to the frosting.   I have now made this cake both ways; the original recipe and my updated version.  I have to say they are both delicious… but I think my updated version with the pineapple in the frosting just sends it over the top!

I hope you give this recipe a try.  I know it received great reviews from my boyfriend’s VW group.  I heard they were hoarding the cupcakes from the rest of the camping group. J  That put a smile on my face.

Happy Cooking Everyone!

Cupcake Ingredients
2 cups pure cane sugar (you can use granulated sugar too)
1 cup vegetable oil
3 large eggs
1/3 cup pineapple juice (reserved from the drained can of the crushed pineapple used for frosting)
2 cups all purpose flour
½ teaspoons salt
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon cinnamon
2 cups grated carrot
about 1 cup chopped pecans (save about 1/8 of a cup to sprinkle on top)

Frosting
1 box powdered sugar
1 stick unsalted butter (softened)
1 8oz pack of cream cheese (softened)
½ cup of drained and pressed crushed pineapple (try to remove as much moisture as possible - reserving juice for cupcake batter)
2 teaspoons vanilla


To make cup cakes:
Prep: work
-Preheat oven to 350 degrees. Take a standard size muffin pan (12 cupcakes) and fill with the liner of your choice.  Once the liners are in place, lightly spray the liners with oil.  Set aside.
-Grated carrots (about 5-6 medium size) to make the 2 cups of grated carrots.  Set aside.
-Chop the pecans if you bought them whole (I like the whole ones better than the pre-chopped, but if you’re in a time crunch, by all means use the chopped ones.)
Batter:
-Mix together sugar, oil ,eggs and pineapple juice in your KitchenAid (or electric mixer).  In a separate medium-size bowl, sift the flour, salt, baking powder, baking soda and cinnamon. Once sifted, gradually add it to the sugar mixture.




























-Add carrots and pecans and stir with a wooden spoon.

-Add batter to each individual cupcake cup. Each cup should be filled to about ¾ full.
-Bake for 25-30 minutes until the center is set.
-Cool

Frosting
-While the cupcakes are baking, you can make the frosting.
-Cream the butter and the cream cheese together with an electric mixer
. 
-Add vanilla and drained pineapple.  (make sure the pineapple is as dry as possible or it will make your frosting runny)


-Now gradually mix in the powdered sugar.

Frost Cupcakes:
-Using a spatula, use about 2 tablespoons to frost each cupcake.
-Sprinkle with extra chopped pecans.




-ENJOY

1 comment:

  1. mmmmmmm i want three to go!!!!
    faby

    ReplyDelete