Hi everyone!!
So last month I received a request from one of my friends to bake them some carrot cake cupcakes. Me being me, I said okay and baked them. But for the frosting, I wanted to make a rich and creamy cream cheese frosting. So I went to the Food Network's website and found a great recipe that Paula Dean uses for Red Velvet Cupcakes. Only thing is that it makes a lot of frosting. But I think you should all try this recipe, especially the frosting. Then let me know what you think.
Take care!
Ingredients:
So last month I received a request from one of my friends to bake them some carrot cake cupcakes. Me being me, I said okay and baked them. But for the frosting, I wanted to make a rich and creamy cream cheese frosting. So I went to the Food Network's website and found a great recipe that Paula Dean uses for Red Velvet Cupcakes. Only thing is that it makes a lot of frosting. But I think you should all try this recipe, especially the frosting. Then let me know what you think.
Take care!
Carrot Cake Cupcakes
Ingredients:
- For Cupcake:
- 1 box of Betty Crocker® SuperMoist® carrot cake mix
- Eggs, water, and oil listed on box
- For Frosting:
- 1 pound cream cheese, softened
- 4 cups sifted confectioners' sugar
- 2 sticks of butter, softened
- 1 teaspoon vanilla extract
- For Cupcake:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffins cups.
- In large bowl, beat cake mix, water, and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Spoon batter evenly into muffin cups.
- Bake 18 to 24 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling racks. Cool completely, about 30 minutes before frosting.
- For Cream Cheese Frosting:
- In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth.
- Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
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