Carrot Cupcakes!

I have been student teaching the past three weeks, and have not had any time for baking, except Friday night.  I had purchased some beautiful carrots from the farmer's market, and after using some for soup, decided to use the rest of carrot cake!  I hadn't made a cupcake in so long, I missed it!

Carrot cake actually uses the muffin method of baking, so I mixed up all the dry ingredients first (Flour, baking soda, cinnamon, salt, and sugar) in a bowl and set it aside.

Next I mixed up 4 eggs, 3/4 cup of canola oil and 3 cups of grated carrot.

Add the dry to the wet.

And mix.

I baked them in a 350 degree oven for 30 minutes.

Now I moved onto the frosting.  Cream cheese is the traditional, so why not keep up the tradition?  I beat together 1/2 stick of butter with one 8 oz package of cream cheese.

Added a splash of vanilla.

And then about a cup of powdered sugar.

The carrot cupcakes came out looking lovely.

After about 20 minutes, they were cool enough to ice.

Super tasty!  I promise to try and keep up with this blog.  I recently bought a cook book by some local cooks/authors with delightful rustic illustrations, and tasty recipes that I'll be reviewing and sharing with you.  I've also discovered a few do it yourself baking fixes I'd like to share!

Enjoy!