My dad’s favorite cake is carrot, so I decided to make these Maple-Sweetened Carrot Cupcakes–a recipe from good old Martha Stewart. I liked the idea of the maple flavor in the cupcakes, but interestingly enough, they’re completely sweetened with syrup and molasses. No sugar at all.
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Martha Stewart’s Maple-Sweetened Cupcakes
2 1/2 cups flour
2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 Tbsp ground cinnamon
1 cup pure maple syrup
1/2 cup molasses
1 cup oil
1 tsp apple-cider vinegar
5 large egg yolks
2 cups grated carrot
Preheat oven to 375*. Line muffin tins with paper liners. In a large bowl, whisk together flour, soda, powder, salt and cinnamon. In another bowl, whisk together syrup, molasses, oil, vinegar, and yolks until smooth. Add to flour mixture, and whisk until combined. Stir in carrots.
Divide batter evenly among lined cups, filling about halfway. Bake until dark golden brown and a toothpick comes clean, about 18 minutes. Cool completely on racks. Cupcakes can be stored up to 3 days at roo temperature or frozen up to one month.
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Undercover Cream Cheese Frosting
1 cup unsalted butter, softened
2 packages cream cheese, softened
2 cups confectioner’s sugar
1/2 lemon, juiced
1 Tbsp vanilla
In a mixer, thoroughly mix the butter and cream cheese. Add sugar, lemon juice and vanilla. Mix again.
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