Cinnamon Carrot Cupcakes with Maple Coconut Cream Cheese Frosting

Well, hello there. It’s been awhile, eh? My deepest apologies. Life got crazy…was booked for a week solid with a catering gig; had some friends visit; and had some interviews. All great things. Only downfall is that things like my blog take the backseat.

To make up for lost time, I am sharing a terrific cupcake recipe. It comes all the way from the heart of South Africa and I seriously had a blast in the kitchen making this. The spice level is perfect, and would also go well with hints of ginger and nutmeg, if you wish to get adventurous. I had some challenges with the cooking temp/time as the cupcakes are slightly overdone which was necessary in getting my toothpick to come out dry. I started at 350 F, but suggest you aim for 325 F.

Despite my inartistic abilities, I found the frosting to be the highlight of the recipe. I went with a maple cream cheese frosting dusted with flakes of unsweetened coconut. It was a great choice. To take it up a ‘wow’ factor, toast the coconut for a few minutes to get a nice golden color.

Enough writing, time to get baking!!

SONY DSC

Ingredients
– 1 c brown sugar
– 1/2 c sunflower oil
– 1/2 c canola oil
– 3 eggs, beaten (feel free to use flax eggs: 3 Tbls flax + 9 Tbls water)
– 1 1/2 c finely shredded carrot
– 1 1/2 c flour
– 1 tsp baking soda
– 1/2 tsp baking powder
– 2 tsp cinnamon
– 1 c chopped walnuts
—–
– 1 c cream cheese
– 1/4 c powdered sugar
– 1 tsp maple syrup extract
– 1 tsp maple syrup
– flaked coconut for topping (about 2 Tbls)

1. In a large bowl, add the brown sugar, oils and egg. Mix well
2. Next, add the remaining ingredients. Stir until everything is just combined (don’t over mix)
3. Line muffin/cupcake tins, add enough batter so it sits just below the liner (I made 15)
4. Cook at 325 F for 30-35 minutes
5. Let cool fully. Create the frosting by whipping the cream cheese, powdered sugar, extract and syrup together. Spread generously on cupcakes. Top with flaked coconut

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