Both the cupcakes and the birthday party are a big surprise, so it will be fun to see his reaction to the festivities.
Originally, I was going to use plain cream cheese buttercream, but realized after I'd already baked the cake, that I'd forgotten the cinnamon. While the cake is tasty, I felt like I wanted the spice, so I just added it to the frosting. The end result was tasty goodness!
|Carrot cake cupcakes|
26.5 oz granulated sugar
20 oz cake flour
1 T + 1/3 tsp baking powder
2 ¼ tsp baking soda
2 ¼ tsp cinnamon
1 ½ tsp salt
24 oz grapeseed or vegetable oil
.25 fl oz vanilla
18.25 oz carrots; grated fine
½ lb walnuts or pecans (optional)
18.25 oz crushed pineapple, drained
Blend sugar, flour, baking powder, baking soda, cinnamon, salt and oil on low speed for one minute.
Increase speed to medium and mix for another four minutes
Reduce speed to low and gradually add eggs and vanilla.
Add carrots, nuts and pineapple and mix until just combined.
Bake at 375o F for about 30-35 minutes (cakes – in greased/floured pans)
Bake at 375o F for about 15-20 minutes (cupcakes)
Yield: four dozen
Spiced Vanilla Bean Cream Cheese Buttercream
12 oz unsalted butter, at room temp
16 oz cream cheese, at room temp
1 lb 8 oz powdered sugar, sifted
beans from 1 vanilla bean
1 T +/- heavy cream (depending upon how stiff you want the frosting)
½ tsp cinnamon
1/8 tsp nutmeg
1/8 tsp cinnamon
In a large bowl or stand mixer, using the paddle attachment, whip cream cheese, butter and vanilla bean scrapings until light and fluffy.
Add the spices and about 1/3 of the powdered sugar. Beat on low speed until combined.
Add the remaining powdered sugar in two, one-third portions, adding heavy cream as needed for desired consistency.