Wednesday, March 29, 2017

Celebration Surprise Carrot Cupcake with Strawberry Laced Frosting







I have noticed that the carrot cake is the first to go in any buffet or potlucks.  I for one am a fan of this cake which is usually topped with a cream cheese icing.

This carrot cupcake recipe is based on the Surprise Carrot Cake recipe that I found on the Softasilk cake flour box. It is named so because it has mayonnaise as one of its ingredients when most recipes use oil or butter.   I adapted this original recipe by tweaking the type of flour, mayonnaise and amount of crushed pineapple used. I have prepared this many times and every time my picky taster, my husband, always gave it two thumbs up.  Others have asked for its recipe.  It is moist and delicious especially with the frosting.

The frosting recipe is also adapted from the Softasilk cake flour box. One can use plain cream cheese but I did not have it on hand but had instead a tub of strawberry cream cheese spread. The result was marvelous with the added surprise flavor.

This is a wonderful cupcake or cake recipe for any celebration, birthday or anniversary. It would be a wonderful surprise for the celebrant(s) and guests.

Celebration Surprise Carrot Cupcake

(Adapted from the recipe found on the Softasilk Flour box)

Makes 24 cupcakes
  • 2 cups all purpose flour (note 1)
  • 1 cup sugar
  • 2 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp salt
  • 3/4 cup Hellman's low fat mayonnaise (note 2)
  • 3 large eggs
  • 1-16 oz can crushed pineapple in juice, undrained (note 3) 
  • 2 cups finely chopped carrots (note 4)
  • 3/4 cup chopped walnuts or other type of nuts, (note 4)
  • baking spray
Preheat oven to 350 degrees Fahrenheit.  Line two muffin pans with paper liner (note 5). 

In a medium bowl combine the flour, sugar, baking soda, cinnamon, ginger and salt. Set aside.

Combine the mayonnaise, eggs, and pineapple with juice in a large bowl and mix with an electric mixer or by hand.  

Add the dry ingredient to the egg mixture and beat with electric mixer on low speed for 30 seconds.  Beat on medium speed for three more minutes.

Stir in the carrots and walnuts to the mixture.

Distribute the batter to paper lined muffin pan using a large ice scream scoop.  

Bake for 20 minutes at 350 degrees Fahrenheit. 

Cool and frost with Strawberry Laced Frosting, recipe below

Notes:

  1. The original recipe called for cake flour.  I have used both but did not notice much difference.
  2. The original recipe used regular mayonnaise.  I prefer a lower fat cupcake and opted for low fat mayonnaise which still resulted in cupcakes with still moist light texture.
  3. The original recipe used an 8 oz can crushed pineapple undrained.  I used 16 oz can instead and it resulted in very moist but not soggy cupcakes.  It is difficult to buy 8 oz can crushed pineapple and I hate to waste the rest of the 16 oz can so I dump them all.
  4. I used my Vita Mix blender to chop the carrots and walnuts together.  
  5. This is a low fat recipe and the batter clings to the paper liner after baking.  You might want to spray the paper first.  I did not and after being refrigerated I noticed the cupcake did not cling as much to the paper.  

Strawberry Laced Frosting

  • 1-8 oz strawberry cream cheese spread 
  • 6 tbsp butter, softened
  • 1 tsp vanilla extract
  • 1 to 2 tbsp milk, optional (note)
  • 1 cup powdered sugar
Mix the ingredients until smooth.

Note:

If using cream cheese and not a spread, you would use milk to thin out the frosting. 



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