Saturday, March 11, 2017

Carrots, Cream Cheese, and Cupcakes

I did it. I baked twenty-four  perfect cupcakes thanks to Duncan Hines and All Recipes. It started with making the carrot cake mix.
The cake batter is super easy to make. It even had carrots and raisithe ns that had to be reconstituted in hot tap water. From there it was blending in three eggs and a  1/4 cup of vegetable oil.It produced twenty-four  perfect cupcakes. I used the three tablespoon method to fill the cups, both metal and the

Now here's the whole gang waiting to be iced
The icing recipe was the classic cream cheese which I got from All Recipes. I like their recipes which are simple and easy to make, yet packed with flavor. It's taking eight ounces or a brick of cream cheese with a stick of butter. 
i used I Can't Believe It's Not Butter..The two blended together perfectly,, although it was sticky at first. The recipe called for four cups of confectioners sugar, I used three and a half. I felt that using less would bring out the cream cheese flavor more. 
 I used my Madagascar vanilla, from Neilsen Massey (I reviewed them back in August of 2015). The two teaspoons of pure essence. This has no alcohol and no aftertaste.
 Here are the guys frosted and dusted with sprinkles and frosting puffs.
I love this frosting. It is definitely going to be my go to frosting for every flavor, including vanilla and chocolate cake.It doesn;t have that cloying sweetness that regular buttercream has. It has a much needed tang that definitely will go great with chocolate cupcakes.I can't wait to make it and dye it  to decorate more baked treats.It also is great for decorating, holding it's shape well as it comes out of a icing nozzle.

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