Carrot Cake Cupcakes With Toasted Coconut Food

CARROT CAKE CUPCAKES

Steps:

• Preheat the oven to 400 degrees F.
• Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment. Add the eggs, 1 at a time. In another bowl, sift together the flour, cinnamon, baking soda, and salt. With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients. Add the grated carrots, raisins, and walnuts to the remaining flour, mix well, and add to the batter. Mix until just combined.
• Line muffin pans with paper liners. Scoop the batter into 22 muffin cups until each is 3/4 full. Bake for 10 minutes then reduce oven temperature to 350 degrees F and cook for a further 30 to 35 minutes, until a toothpick comes out clean. Cool on a rack.
• For the frosting, cream the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar and beat until smooth.
• When the cupcakes are cool, frost them generously and serve.

CARROT CAKE CUPCAKES WITH TOASTED COCONUT

Steps:

• Beat eggs, oil, sugar and vanilla extract together. In a separate bowl mix flour, spices, salt and baking soda. Add walnuts, figs, dates and carrots to dry ingredients. Mix half of dry mixture into egg mixture until well incorporated. Add remaining dry ingredients to batter and mix thoroughly.
• Line cupcake pan with paper liners. Fill each liner 3/4 full with batter. Bake at 375 for 30 minutes or until toothpick pulls clean from center of cupcake.
• In a bowl combine room temperature cream cheese, softened butter and vanilla extract. Blend until smooth. Slowly incorporate confectioners sugar into cream cheese blending until smooth. Frost each cupcake.
• Heat skillet on medium heat. Toast coconut until golden brown. Top each frosted cupcake with coconut. Enjoy!

CARROT CAKE CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F
• Place fluted paper liners in 18 muffin cups.
• In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. Set aside.
• In bowl of your electric mixer, with the paddle attachment, beat the eggs until frothy.
• Gradually add the sugar and beat until the batter is thick and light colored.
• Add the oil in a steady stream and then beat in the vanilla extract.
• Add the flour mixture and beat just until incorporated.
• With a large rubber spatula fold in the grated carrots and chopped nuts.
• Evenly divide the batter between the 18 muffin cups and bake 20 to 25 minutes or until a toothpick inserted in the center of the cupcake comes out clean.
• Remove from the oven and let cool on a wire rack.
• Beat the butter and cream cheese until very smooth with no lumps.
• Gradually beat in the icing until fully incorporated and smooth.
• Beat in the vanilla extract.
• With a knife or small metal spatula spread cream cheese frosting on top of each cupcake.
• Place the sweetened coconut in a plastic bag along with a few drops of green food coloring.
• Shake the bag until all the coconut has been colored with the dye.
• Garnish with the green colored coconut and a foil covered chocolate egg.
• For the basket handles, place the ends of colored pipe cleaners into the sides of the cupcakes.
• Cover and refrigerate the cupcakes until serving time.

CARROT CAKE WITH TOASTED COCONUT CREAM CHEESE FROSTING

Steps:

• Preheat oven to 325°F.
• To prepare cake: Combine flour and next 5 ingredients (through salt) in a food processor; pulse 6 times or until well blended. Place flour mixture in a large bowl.
• Combine granulated sugar, canola oil, baby food, and eggs; stir with a whisk.
• Add to flour mixture; stir just until moist.
• Stir in grated carrot and raisins.
• Spoon batter into an 8-inch square baking pan coated with cooking spray.
• Bake for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.
• To prepare frosting, combine cheese and butter in a large bowl.
• Beat at high speed until creamy.
• Gradually add powdered sugar and vanilla, beating at low speed until smooth (do not overbeat).
• Spread over cake; sprinkle with coconut.
• Cover and chill.