I'm on my way out of town for work just in time for Alexis' spring break, which means I need to yank out some recipes because that kid will happily cook for me while I'm going.
Wednesday, Alexis. Make these on Wednesday.
If you make the cupcakes on Wednesday, I'll be home in time to make the frosting and decorate these suckers.
And then we can spend Easter weekend being happy little people.
Carrot Cake Cupcakes
2 1/4 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
3 large eggs
2 cups sugar
3/4 cup vegetable oil
3/4 cup buttermilk (I don't keep buttermilk on hand, so I used 3/4 cup skim milk plus 1 teaspoon lemon juice -- put them in a cup together and let them sit for at least one minute. The milk will curdle and will work just fine as a substitute.)
2 teaspoons vanilla extract
2 cups finely grated carrots (I used baby carrots, but any carrots will work.)
1 8-oz can crushed pineapple (Drain off the excess juice, but don't stress about it. Just get that stuff at the top of the can.)
1 cup chopped pecans
Note: There are no raisins in this recipe because RAISINS DO NOT BELONG IN CARROT CAKE. Ahem. ;-)
1. Preheat oven to 350 degrees. Place cupcake liners in your pans. This recipe makes about 2 1/2 dozen cupcakes, so plan accordingly.
2. Stir together flour, baking soda, salt, and cinnamon in a medium bowl.
3. Use an electric mixer to combine the eggs, sugar, vegetable oil, milk, and vanilla extract at low speed in a separate large bowl.
4. Add flour mixture to your large bowl. Mix at low speed until everything is happy.
5. Fold in carrots, pineapple, and pecans.
6. Use a measuring cup to scoop cake mix into the cupcake liners. This cake doesn't rise very much, so fill the cupcake liners about 3/4 full.
7. Bake at 350 degrees for 22 to 25 minutes, or until a toothpick comes out clean when you stab it into a cupcake.
8. Allow to cool.
9. Ice with a cream cheese icing. This one is perfect for the job, but double the vanilla extract just for fun.