I tend to be a creature of habit when it comes to baking cupcakes. For me, it’s either vanilla or chocolate cupcakes. I know the recipes by heart, I always have the ingredients in the cupboard and within an hour I’m ready to eat a cupcake:)
However for my Birthday (today) I wanted to try a different recipe. While reading one of my favourite blogs, I found just the recipe I was looking for! Over the pond, Janssen read my mind and posted the recipe for carrot & cheese cream cupcakes :):) The cream cheese frosting is baked inside the cupcake. Her cupcakes look perfect, and should be used in a Baking Magazine. Seriously!
On the other hand, my carrot & cream cheese cupcakes look more like a volcano erupting cream cheese…hence the name of this post (Thank you Matt for pointing it out!)
Here is the recipe for the Volcano Carrot Cupcakes:
(Recipe adapted from EverydayReading – Janssen)
Makes : 14 muffins (spot on Janssen)!!!
Cream Cheese Filling:
175 grams softened cream cheese
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
3/4 cup water
1/3 cup sunflower oil
1 teaspoon vanilla
2 1/4 cups flour, sieved
1/2 cup granulated sugar
1/3 cup packed brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
4 carrots, finely grated
1/2 cup shredded coconut
- Preheat the oven at 2oo degrees celsius. Line the cupcake tray with wrappers of your choice. Mine hold 12. The extra 2 cupcakes I baked after.
- Start by preparing the cream cheese mixture. In a bowl, bring together the cream cheese, granulated sugar, and vanilla extract. Whisk with a hand/electric whisker until smooth. Set aside to use later.
- In a big bowl mix together the eggs, water, oil, and vanilla. Use an electric mixer for better results. Once the mixture is well combined, add the flour, both sugars, baking powder, soda, spices, and salt. Using a wooden spoon stir together. Then fold in the grated carrots and coconut.
- Fill the cupcake tins 1/3 full with batter, then divide the cream cheese filling between the cupcake tins (try to keep it from touching the sides of the cupcake tins – Like this!)
- Then scoop the remaining batter on top of the cream cheese filling, so it’s all covered. Tins should be about 3/4s full.
- Bake in the preheated oven for 25 minutes. Insert a toothpick to make sure the middle is well cooked. The cupcakes should look brownish and when you touch press the top gently they should spring back:)
- Leave in cupcake tray for 5 mins before transferring on a cooling rack. Cool for around 15 mins.
- Enjoy with a cup of tea/coffee …or…..
Offer them to your friends for celebrating your birthday with you..My friends were so kind & loving that I had to say THANK YOU in a sweet way…with a Cupcake in a Box…
Highlight of the day:
I baked 3 batches of the cupcakes…every time tweaking the recipe..and every time asking Matt to try one…I am not a good judge of my own baking..but Matt is honest & always obliging:):) It was hilarious seeing his face everytime it’s time to try a cupcake from the newly baked batch…A look of utter pleasure ….did you guess he is a sweetaholic?!!!
“Happy birthday,” she said. “And next time? Eat the stupid cupcake.”
– Rachel Caine, Let Them Eat Cake