If someone would have told me ten years ago that I would be up at 11:30pm baking carrot cupcakes with wheat flour just to take pictures of them and blog them for a group called CEiMB, I would have thought they were crazy. However, it seems that is exactly what I was doing. Any other week I would have been a SLACKER. Okay it seems that is most weeks lately but this week was my pick so tornados and lack of electricity be darned, I have cupcakes to make. And since the electricity finally came back on after not having any since 3:45 AM, I was gonna be baking even though I would have rather been sleeping.
On to the cupcakes which were my pick! I love carrot cake and was excited to see it turn just a bit to the healthier side and of course Ellie came through with another recipe I enjoyed. Of course, I was the only one who stayed up to sample them, but that just meant more for me.
Look at what a great job I did measuring them out. Did I mention, I didn't have electricity at work today and spent the day taking claims for grumpy customers in a hot office? Please forgive give my CEiMB. I really am a horrible host, but I promise I had planned to make some stunning carrot cupcakes with mouthwater pictures.
Wait a minute, this might have worked to my advantage. I mean some of them are 230 calories but see that little one, it is way less than the big one, right? This means less than 230 calories which means I should have two of them. Okay that philosophy might not work....
Thanks for baking along with me and of course allowing me to stay on in the wonderful CEiMB group that I enjoy. Now go see what the other bakers did and then if you haven't yet, make this recipe. You won't be sorry. I mean cream cheese and carrot cake, YUM even at midnight after a sleepless night in a storm cellar with 15 people and five dogs.
Ingredients
3/4 cup whole-wheat pastry flour
1/2 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup canola oil
3/4 cup firmly packed light brown sugar
2 large eggs
1/2 cup natural applesauce
1/2 teaspoon vanilla
1 1/2 cups finely shredded carrots (about 2 medium carrots)
1/4 cup plus 2 tablespoons finely chopped walnuts
4 ounces 1/3 fat cream cheese (recommended: Neufchatel)
3/4 cup confectioners' sugar, sifted
1/2 teaspoon finely grated lemon zest
Directions
Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners.
Sift together the first 6 ingredients. In a large bowl, whisk the oil, brown sugar and eggs until well combined. Whisk in the applesauce, vanilla and carrots. Add the dry ingredients and mix until combined. Stir in 1/4 cup of the chopped walnuts.
Divide the batter between the muffin cups. Bake until a toothpick comes out clean, about 20 minutes. Transfer to a wire rack to cool completely.
With an electric mixer, beat together the cream cheese, confectioners' sugar and lemon zest until smooth and creamy. Frost the cooled cupcakes and sprinkle with the remaining 2 tablespoons chopped walnuts. The cupcakes should be stored in the refrigerator.
13 comments:
Thanks for such a great pick!! I loved these! And you are such a trooper for making them despite all of those setbacks! They look great...and yesm you can def eat two of the smaller ones and count it as one!! :)
Well, after a night in a storm cellar, I think you deserve to eat as many of these as you want! Thanks for picking these, they were soooo good!
You are a better host than I was - my computer crashed about 2 weeks before my pick and I didn't get my post up for 8 more weeks!
They look great - thanks for the great pick!
These were great, thanks for choosing them!
Well, the cupcakes sound wonderful and I think the pictures are great too : ) Plus, isn't it common knowledge that two small cupcakes equal one "normal" sized cupcake ; ) I'm sorry to hear of the power outage and tornado weather. We had some of the same weather here in KY and it was certainly a "wild storm". You know you're a committed foodie when you are baking and taking pics so late at night.
Well now I feel like a complete slacker for not participating - I have not nearly as compelling or justifiable reason as you do! Reports are these are good, so I'll be trying them at a later date. Yours look good!!
Good job and hurray for you baking at 11:30 pm. I'd be asleep in the batter!
Good for you for making these despite all the troubles! Lovely pick
We had a wind shear/mini tornado and power outage and I still made them too...I think that these baking groups are making us all drazy...great pick :).
Delicious choice this week! Thanks for choosing them! And apparently you've had some excitement, huh?? Glad all is well (or getting there). Be safe!
I love your choice. Carrot cupcakes are loved by most. Good job.
They look great!!! The LEMON cream cheese frosting sounds fabulous too!
those look delicious. I'm so sorry I missed making these. I'll have to make them soon. Great pick though. I love things that remind me of fall.
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