The former were delicious as always. The latter were simply amazing - a perfectly light and easy summer cup cake!
Carrot Cupcakes
- 1 package (18.25 ounces) plain yellow cake mix
- 1 package (3.4 ounces) vanilla instant pudding mix
- 2/3 cup fresh orange juice
- 1/2 cup vegetable oil
- 4 large eggs
- 2 teaspoons ground cinnamon
- 3 cups grated carrots
- 1/2 cup raisins
- 1/2 cup chopped walnuts
- Fresh Orange Cream Cheese Frosting (see below)
2. Place the cake mix, pudding mix, orange juice, oil, eggs, and cinnamon in a large bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes more, scraping the sides down again if needed. The batter should look thick and well blended. Gently fold in the carrots, raisins, and nuts with a rubber spatula. Spoon batter into pan, filling each 2/3 full.
3. Bake until cupcakes are golden brown and spring back when lightly pressed with your finger, 20 to 25 minutes. Remove from the oven and cool on wire racks (outside of pan).
Fresh Orange Cream Cheese Frosting
- 1 package (8 ounces) cream cheese, at room temperature
- 8 tablespoons (1 stick) butter, at room temperature
- 3 cups confectioners' sugar, sifted
- 2 tablespoons fresh orange juice
- 1 tablespoon grated orange zest (from 1 medium orange)
2. Use at once to frost the cupcakes.
3. If you feel really creative, top with a walnut for decoration!
Hmmm...cupcake looks delicious, but did you notice the "face" on the walnut? Who or what does it resemble?
ReplyDeleteI think it looks like an owl.
ReplyDeleteI know about cats head biscuits....thought maybe this might be a cats head cupcake.
ReplyDeleteGoat, cat - about the same level of manners!! (See Friday's post...)
ReplyDelete