I just made this recipe for carrot 🥕cupcakes. It only makes 6 and there’s just 3 left. THAT’s how much I cannot resist cream cheese frosting🙃
Makes 6 servings
Source: Two’s Company – a cookbook for couples
½ cup flour
½ cup sugar
1 teaspoon cinnamon
½ teaspoon baking soda
⅓ cup vegetable oil
1 tablespoon vegetable oil
1 egg, beaten
1½ teaspoons vanilla
¾ cup carrots — grated
Preheat Oven to 350 degrees.
Combine flour, sugar, cinnamon, baking soda, and salt in a bowl and stir to combine well. Stir together oil, egg, and vanilla, and pour into flour mixture. Add carrots and stir well.
Grease 6 muffin cups and pour batter in to come 2/3 the way up the cups. If batter almost fills cup, make a 7th cupcake. Bake for 25 to 30 minutes, then carefully work a knife around the edges of the cupcakes, to gently remove each one to cool thoroughly.
Prepare frosting. When cupcakes have cooled, spread each top generously with frosting. Either serve immediately or refrigerate. If refrigerating for more than a few hours, chill first to firm up frosting and then loosely cover cupcakes with plastic wrap.
Makes 6 generously frosted or 7 adequately frosted cupcakes.
3 ounces cream cheese
2 tablespoons unsalted butter
1/4 teaspoon vanilla
6 tablespoons confectioners’ sugar
Cream together cheese, butter, and vanilla until light.
Gradually beat in confectioners’ sugar.