The CupCake Experiment PART 4: Carrot/Walnut CupCakes with Creamcheese frosting

[beelikej]

I've learned so much these past few weeks I felt ready for a more complicated receipe. I feel much more confident making the batter. I can make the basic batter almost without a thought now. I chopped up the butter before whisking and used less raisins than last time before adding the other ingredients. I remembered how to chop the walnuts from one of those cooking shows on tv. I'm quite proud I didn't cut myself.

An extra thank you to kennedy_unknown for suggesting a sprinkle of cinnamon. There were moans involved. Mmmmm.

Comments

[carolinecrane.livejournal.com]

When your frosting is too thin, add more powdered sugar. That will stiffen it right up.

[beelikej.livejournal.com]

I figured that was the problem; it seems like you need a whole lot of sugar for the desired effect and as I found out I'm not that fond of the frosting in general. I thought maybe next time I'd just add a dollop of creamcheese on top. I have a sweet tooth, but I actually like sour food even more:)

[tanisafan.livejournal.com]

Ohhh, those look nom! And I loathe carrots!

[beelikej.livejournal.com]

Heh. I nibbled on the carrot while baking, but I really prefer those cooked. In the cake they had a surprising sweet texture. Possibly the best way to eat carrots!

[sillie]

Oooh, looking good!

[beelikej.livejournal.com]

I think they looked best without the frosting; it got a bit messy in the end;) But at least it tasted delicious. Plus they were totally well done on the inside this time. WIN!