Spring Chicks and Carrot Cupcakes

April 08, 2010


HAPPY SPRING FROM THE CHICKS!

A few cracked eggshells strategically placed were all I did to decorate the house for Easter this year. I had hopes of making a new Ukrainian Easter egg using one of the girl’s eggs, but I never found the hours it takes to create one. Instead, I put out the collection made by Marty, me, the boys and family through the years.


Lulu

The girls have been taking advantage of the warm weather by lounging about and sunning themselves. They spend hours finding the rays and spreading their feathers to soak up the heat.


Roxanne and Cleo

Whenever I go out onto the deck, Cleo comes running with hopes that I’ll sit on the stairs so she can jump in my lap. She nestles in happy to cuddle until I finally put her down because I have to get on with my day.

Roxanne used to join us, but lately she’s more interested in food (I think she’s getting fat with all her eating) and instead of joining the cuddle, she nibbles at my jeans hoping they’ll yield a treat.

I’ve been into too many treats also, the problem with baking a lot (the eggs come in a little too handy). A few weeks ago I made what I think are the best ever Carrot Cupcakes. The recipe is from King Arthur but I’ve fiddled with it a bit and added more spices, toasted nuts and raisins for a deeper, richer, spicier version. Crowned with a luscious cream cheese frosting, they’re truly irresistible.

Best-Ever Carrot Cupcakes
Print This Recipe

Cupcakes:
1 cup all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 tablespoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground allspice
1 cup sugar
¾ cup canola oil
2 eggs
1½ cups slightly packed grated carrots
½ cup chopped pecans, toasted
½ cup raisins

Frosting:
4 ounces cream cheese, softened
¼ cup unsalted butter
½ teaspoon vanilla
⅛ teaspoon salt
1¼ to 1¾ cups powdered sugar

Heat the oven to 350ºF. Line 12 muffin cups with paper liners.

Whisk together the flour, baking soda and salt in a medium bowl. Whisk in the cinnamon, ginger, cloves and allspice until blended.

Beat together the sugar, oil and eggs in a large bowl with an electric mixer at medium speed until blended. Reduce the speed to low and spoon in the flour mixture until blended. Stir in the carrots, pecans and raisins. Divide the batter between the muffin cups.

Bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Remove the cupcakes from the pan and cool completely on a wire rack.

To make the frosting, beat the cream cheese, butter, vanilla and salt together in a large bowl with an electric mixer at medium-low speed until blended and smooth. Reduce the speed to low and slowly add enough powdered sugar until the frosting is of spreadable consistency. Pipe or spread the frosting over the cupcakes.

12 cupcakes

8 Responses to “Spring Chicks and Carrot Cupcakes”

  1. April 08, 2010 at 6:20 pm, Anonymous said:

    Anxious to try those cupcakes :)

    Reply

  2. April 09, 2010 at 2:13 am, Wanda said:

    It's been a great spring for "the girls". Ever watch them find worms? It's so interesting! I have 30 ordered in June–Buckeyes, Silver Wynadottes and Buffs. The Buckeye has a wonderful history- Nettie Metcalf was the only woman who introduced a chicken in the 1800's. It is on a comeback as well. Great for the Midwest and wonderful temperment.

    Reply

  3. April 09, 2010 at 5:21 am, Janice said:

    Oh, I'm jealous. They will be wonderful for you. The Buckeyes should be very interesting and the Silver Wyandottes are so beautiful and the Buffs are also so pretty and friendly it should be a really great summer.

    Reply

  4. April 12, 2010 at 1:03 pm, Anonymous said:

    The carrot cupcakes look SO GOOD!

    Reply

  5. April 15, 2010 at 8:30 pm, Barbara W said:

    My Easter eggs looked just like yours (NOT)
    they are beautiful!

    Reply

  6. April 16, 2010 at 6:15 am, Janice said:

    Thanks. Some of them are very old, they're made with raw eggs and kept for years and the inside of the egg dries up so that the yolk turns hard and when you shake them (very gently) it sounds like a rattle.

    Reply

  7. April 24, 2010 at 6:47 pm, Patti at Worth The Whisk said:

    Girls, I had the pleasure of listening to your owner at the IACP conference. I'm HOOKED on the idea of having chickens in Westwood, California and hope to pull this off in the coming year. Stay healthy, girls.

    Reply

  8. April 25, 2010 at 12:36 pm, Janice said:

    Patti, you're in for a fun time. Let me know how your plans go!

    Reply

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