is this thing (still) on?Posted: August 22, 2010 | |
The list of things that have conspired to keep me off the keys these past several weeks includes, but is not limited to:
a lack of internet service (and an appalling lack of service from our internet provider, but you’ve all no doubt heard that story before) for more than a week following the move;
three family birthdays and twice that number of birthday parties;
many wonderful out of town house guests;
a broken camera;
and my husband’s travel schedule, which took him away from us for what felt like an eternity.
I have missed posting a great deal – in fact, I have missed cooking a great deal, since most of my meals this summer have centered around cheese and crackers and leftover birthday cake.
Still, there are at least a couple of weeks left of this glorious summer yet, and my kitchen, now that I have begun to settle into it, is awash in fresh local ingredients.
Which I plan to press into service.
Any minute now.
As soon as I finish this cupcake.
Carrot Cupcakes for a Momentous Day
adapted from Gourmet Today
It was my son’s first birthday on Saturday, and I made these cupcakes for the first of two parties we held for him over the weekend. They were a huge hit, and I’d make them again in a heartbeat.
For the Cupcakes:
1 1/2c light spelt pastry flour
1 tsp baking soda
1/2 tsp sea salt
1 1/2 tsp ground cinnamon
1/2 tsp ground cardamom
1/4 tsp grated nutmeg
3/4c vegetable oil
1c packed brown sugar
1 tsp vanilla
1 3/4c finely shredded carrots (I used 2 large ones)
1/3c finely chopped walnuts, toasted
1/2c sweetened shredded coconut, toasted
For the Icing:
3 1/2c icing sugar
250g cream cheese, room temperature
1/2c unsalted butter, room temperature
1 tbsp molasses
1 tbsp vanilla
For the cupcakes:
Preheat oven to 350 degrees. Line a 12-cup muffin tin with paper liners.
Whisk together flour, baking soda, salt, cinnamon, cardamom, and nutmeg in a bowl.
In a large mixing bowl, beat together oil, brown sugar, eggs, and vanilla until smooth. Beat in flour mixture until well combined. Gently fold in carrots, walnuts and coconut until just combined.
Divide batter evenly among muffin cups. Bake 25-30 minutes, turning pan halfway through cooking time, until a tester inserted in the middle of a cupcake comes out clean. Turn cupcakes out onto rack to cool completely.
For the Icing:
Place icing sugar in the bowl of a food processor and pulse to remove any lumps. Add remaining ingredients and process until smooth and thick. If icing is runny (as mine was on a highly humid Saturday morning), refrigerate it for an hour or so until firm enough to pipe onto the tops of the cupcakes.