Monday, January 12, 2009

Carrot Cake Cupcakes

Yesterday we decided to try the Carrot Cake Cupcake Recipe from Happy Herbivore, and it was delicious!!  We took them over for dessert with my (step) siblings.  Four remarks if you're going to try the recipe:

1. Yes, you really do need to fill them to the top of the cup because they do not rise very much.
2. Adjust the baking time according to your oven, we cooked them nearly twice as long, but be careful not to overbake - they will retain a lot of moisture while baking and some of this will evaporate while they cool.
3. 1 cup of powdered sugar is MORE than enough for the frosting - the consensus was that half a cup would be sufficient.
4. Unless you're someone who eats frosting with a spoon, the frosting recipe is good for a double batch - or just forgo the frosting altogether for a healthy breakfast bar!

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