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Sunday, February 24, 2013

Eat Something Sunday: Golden Carrot Cupcakes


Welcome to the Oscar day edition of Eat Something Sunday. I looove the Oscars (as you may have noticed the other day) and this year I'm incredibly excited to be hosting an Oscars party.

This morning I got up regretfully early to whip up these delicious carrot creations. A bit of a tweak from a standard carrot cake, this one includes a touch of sour cream and some lovely, rummy, raisins. Mine add to the spice factor as they've been soaked in Sailor Jerry, but you can soak them in water if you're not as fond of cooking with alcohol as I am. :) All dressed up in their golden liners and with a dash of shimmer on top, these little cakes are delightful enough to take a stroll down the red carpet themselves.


Golden Carrot Cupcakes
(adapted from Everyday Food)

makes 12
preheat oven to 375°F

1 1/2c grated carrots (about 4 carrots)
1 1/2c all-purpose flour
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt not pictured
1/4 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp nutmeg
3/4 cup unsalted butter, melted
1 cup packed dark brown sugar
1/4 tsp vanilla extract
1 large egg
2 Tbsp sour cream (or plain yogurt) not pictured
1/3 cup golden raisins, soaked in dark rum (spiced is even better!) or water for 15 minutes


1 - Grate your carrots into a bowl

2 - In a separate bowl, whisk together dry ingredients except sugar

3 - Bowl #3! Huzzah! Whisk together the melted butter and brown sugar.

4 - Add your eggs, sour cream (or yogurt), and vanilla.

5 - Add carrots and drained (more or less...) raisins to the wet mixture.

6 - Pour in the dry ingredients and fold together with a spatula.

7 - Load up your cupcake liners and pop 'em in the oven at 375°F for 25-30 minutes (rotate at the halfway point).

After they've fully cooled, top with your favorite cream cheese frosting! I've sprinkled a bit of gold lustre dust on mine for Oscars night. Definitely a winner!

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