I'm running out of back-up pictures, and since I won't be able to get a new camera (Nikon D40 or Canon Rebel XS?? thoughts??) until at least JUNE, my posts may be fewer and further between--as I'd rather not have recipes sans pictures. I mean, how would you know I REALLY cooked something, and didn't just SAY I did? Not that I'm prone to lying, but this is the internet you know. Crazy stuff happens here.
This saddens me since I'm starting to see regular readers around here and I'd hate to see them leave. Maybe it's just leftover from my tumblr days where losing a follower was like someone de-friending you on Facebook or WORSE, but I also remember the pre-RSS feed/reader days where I would have to go through my bookmarks and read blogs manually. If a blog had no new posts for more than a week or so, I lost interest quick. I suppose internet blog-culture these days leans more towards reading devices than manually blog hopping though, so there's hope.
Please, don't leave me. Hang in there.
I'm going to still try to steal my mom's lovely new camera for when I cook at home, and try to use a combination of Boyfriend's camera or my laptop camera when I cook at Boyfriend's house, but I'm never 100% comfortable using other people's things, especially around batters and oils and high temperatures where I could ruin them. And, this is when I actually have time, since the play seems like it might be more time-consuming than last year. But who knows at this point.
I love cooking. I will continue to cook. At least once a week, it'll happen.
Anyway. These cupcakes are amazing. I'm not the biggest fan of carrot cake, but I do enjoy it on occasion, especially if I find some sans raisins. The white chocolate cream cheese is a nice little twist on the usual plain cream cheese frosting, helps better curb the gentle spice of the cake. Of course, these are from Ming Makes Cupcakes yet again, and I know I need to find a new cupcake source in the future. I used White Chocolate Cream Cheese Frosting from allrecipes.com instead of the suggested plain though.
Carrot Cake Cupcakes
(From Ming Makes Cupcakes)
- 1 cup flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 2 eggs
- 1 cup sugar
- 1/2 cup canola oil
- 8 oz. can crushed pineapple
- 2 cups grated carrots
Mix all ingredients together. Bake at 325 for 35 minutes or until inserted toothpick comes out clean.
White Chocolate Cream Cheese Frosting
- 2 ounces white chocolate
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/2 teaspoon orange extract
- 4 cups confectioners' sugar
- 2 tablespoons heavy cream
Beat together the cream cheese and butter until smooth. Mix in white chocolate, 1 teaspoon vanilla, and orange extract. Gradually beat in the confectioners' sugar until the mixture is fluffy. Mix in heavy cream. Spoon into pastry bag and pipe onto cooled cupcakes.
Note: I doubled the cupcake recipe, which only makes about a dozen, and I STILL had enough icing leftover to frost 24 cupcakes two days later. So I suggest doubling the cupcakes and halving the frosting and you'll probably be good :)