Good recipes to share with friends.
I picked up some wonderfully sweet carrots from the farmers market (the kind that still have a healthy carrot taste and a touch of spring sweetness to them) and was getting lazy about peeling only a couple of them every morning to take for my lunch. Because I have a sweet tooth and love to bake it naturally occurred to me to turn them into sweet, frosted, beautiful cupcakes. They turned out great for a birthday lunch that we celebrated at work the next day. There were hardly enough to go around, but we made it work.
Meanwhile, while I baked I was inspired to listen to some good party music. It was pretty late when I started baking these (sorry to my neighbours who had to deal with the sound of an electric shredder, I did try to be brief) and that usually means it’s a good time to dance a bit. My friend had also recently sent me a link to a band based not too far from my home called Christian Hansen & The Autistics so that’s what started it off, then it got weird.
Watch above or watch on youtube.
In this baking adventure I was prompted to dust off this Black & Decker Handy Slice ‘n’ Shred contraption that I inherited from my Grandma. I’m assuming I’m not the only person with a fear of shredding my skin on graters… maybe I am. Anyway, this little thing is a godsend and it’s uber chic, if I do say so myself.
One of my biggest plights with cupcakes and potlucks is the difficulty to maintain the look of the lovely frosting. I don’t have any sort of cupcake tote (yet) but I think my solution was quite creative. I do have a fairly large tupperware container that fits 12 cupcakes nicely and gives them room to breath. However, they always shift around and mingle a bit too much. So, I placed a small roll of masking tape to the bottom of each cupcake and stuck them onto the container before icing them. Voila! 12 perfect cupcakes that are frosted, decorated and safe upon arrival.
Sweet Cravings Carrot Cupcakes
Makes 12 cupcakes.