Carrot Cake Cupcakes

This healthy(ish), sinful little things… one is simply not enough!!!

 

Ingredients

• 1 cup granulated sugar
• 1/3 cup vegetable oil
• 2 tablespoons orange juice
• 1 teaspoon pure vanilla extract
• 2 large eggs
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground allspice
• 1/2 teaspoon salt
• 3/4 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
• 1 1/2 cups shredded carrots
• 1/4 cup shredded coconut, plus more for garnish
• 1 cup  cream cheese, room temperature
• 3/4 cup confectioners’ sugar

Directions

1. Preheat oven to 180 degrees Celsius/gas mark 4. Line with paper liners. In a bowl, combine sugar, vegetable oil, orange juice, 1/2 teaspoon vanilla extract, and eggs.
2. Stir in baking powder, baking soda, allspice, and salt. Add flour; mix. Stir in carrots, and coconut.
3. Divide batter evenly among muffin cups. Bake for 25 minutes until a toothpick inserted in centers comes out clean. Let the cupcakes cool completely before frosting.
4. Meanwhile, in a mixing bowl, combine cream cheese, confectioners’ sugar, and remaining 1/2 teaspoon vanilla extract. Whisk until smooth.
5. Frost cupcakes, and garnish with shredded coconut.

 Happy Baking!

chocolate fudge cupcake

Chocolate is one of the best inventions since electricity. This is a Chocolate Fudge Cupcakes recipe that is filled with Chocolate Fudge, Cookie Bar and Marshmallow Meringue Frosting

We hope you enjoy this recipe as much as we do!

Ingredients

1 3/4 cups all-purpose flour
1 3/4 cups sugar
3/4 cups high-fat cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, room temperature
1 1/2 teaspoon vanilla extract
1/2 cup freshly brewed strong, hot, coffee
1/2 cup hot water
Chocolate Fudge Cookie Bar, recipe follows
Marshmallow Meringue Frosting, recipe follows

Directions
Preheat the oven to 350 degrees F. Line cupcake pans with cupcake liners.

Sift together the flour, sugar, cocoa, baking soda, baking powder, and salt. Set aside. In a large bowl, combine the buttermilk, oil, eggs, and vanilla. Slowly add the wet ingredients to the dry. Slowly stir in the coffee and water.
Fill the cupcake pans about two-thirds full. Place a piece of Chocolate Fudge Cookie Bar in each cupcake. Bake until a toothpick inserted into the center of the cakes comes out clean, 9 to 11 minutes. Cool completely, and then frost with Marshmallow Meringue Frosting and enjoy!

For the Chocolate Fudge Cookie Bar:

2 1/2 cups chocolate sandwich wafer cookies, finely ground
6 tablespoons unsalted butter, melted
1/8 teaspoon salt
2 cups semisweet chocolate chips
1/2 (14-ounce) can condensed milk
Preheat the oven to 350 degrees F.

Combine the cookie crumbs and salt with the melted butter. Press into the bottom of a greased 13 by 9-inch pan. Bake for 8 minutes and let cool. Melt the chocolate chips and condensed milk together until completely melted and combined. Pour over the cookie crust and let cool.

Marshmallow Meringue Frosting:
1 3/4 cups sugar
1/4 cup water
3 large egg whites
1/4 teaspoon cream of tartar
1 1/2 teaspoons vanilla extract

Beat the sugar, water, egg whites, and cream of tartar over a double boiler until stiff peaks form, 10 to 12 minutes. Remove from the heat and stir in the vanilla. Continue beating until the frosting is thick, about 3 minutes.

From the Food network.