An Inspired Cook

April is here and finally feeling like the beginnings of Spring.  I just spent a week in NM which looks and feels much more like Spring than we do here in the Midwest.  The trees were leafing and some areas were already in full bloom.  The latter part of the week was filled with warm sunshine which always lifts my spirits.  And time spent with my sister in Albuquerque was the icing on the cake.  She took me thrifting and out to lunch where we sat outside of “Sarafins Chile Hut” on Central sharing a combination plate of Chile Rellenos, Beef Enchiladas and Tacos with Sopapillas and Honey.  I’m here to tell you there’s nothing better than spending a day with your sister and eating real New Mexican food!  It’s going to take me a few days to get back in in sync and try out some new recipes but in the meantime here’s the last of the trio of cupcakes.  A carrot cupcake with a cream cheese center and and topped with a cream cheese frosting.  It’s pretty to eat and perfect for Spring.

The cream cheese center is made from 1/2 egg.  I beat the egg then halved the amount.  Set aside the rest to be included in the cake batter.  You’ll also need 4 ounces cream cheese and 2 tablespoons sugar.

Use a hand mixer to beat the cream cheese, egg and sugar together until it is creamy.  Set aside.

For the cake batter combine the dry ingredients of flour, sugar, baking soda, cinnamon, and salt.

In another bowl combine eggs, applesauce and carrots.

Beat eggs and add 1/2 cup applesauce, and 1 1/2 cups grated carrots.

Mix it all together.

Begin adding the dry ingredients and stir to combine.  Set aside.


 

Use about half of the cake batter to partially fill each muffin cup.

Spoon equal amounts of cream cheese over the cake batter.

Spoon the remaining batter equally over the cream cheese center.  Some of the cream cheese may peek through but that’s okay. Bake in a preheated 350 degree oven for 18 – 20 minutes or until toothpick tested.

Set them out to cool completely before frosting.

Pipe the cream cheese frosting over top.





Carrot Cupcakes with Cream Cheese Frosting

Cream Cheese Filling:
4 ounces Cream Cheese, softened
2 tablespoons Sugar
1/2 Egg, beaten

Cupcake Batter:
1 cup Flour
3/4 cup Sugar
1 teaspoon Baking Soda
1 teaspoon Cinnamon
1/2 teaspoon Salt
1/2 cup Applesauce, unsweetened
1 1/2 Eggs, beaten
1 1/2 cups Carrots, shredded

For the Cream Cheese filling:

Combine softened cream cheese, sugar and half of a beaten egg.  Reserve half of the beaten egg for the cake batter.  Use a hand mixer to beat the cream cheese, sugar and egg until it becomes a creamy mixture.  It will be slightly thin.  Set aside.

For the Cupcake batter:

Preheat oven to 350 degrees.  Line cupcake pans with cupcake liners.  In a medium bowl combine flour, sugar, baking soda, salt and cinnamon.  Whisk together dry ingredients and set aside.  Whisk remaining egg in with the reserved egg mixture.  In a medium mixing bowl combine the beaten eggs, applesauce, and shredded carrots.  Begin adding the dry ingredients stirring to combine.

Take half of the cake batter and divide batter among the 12 cupcake liners.  It should fill about 1/4 of the way up.  Spoon even amounts of cream cheese over the cake batter.  Spoon remaining cake batter over the filling about 3/4 of the way up and bake for 18 – 20 minutes or until toothpick tested.

Let cupcakes cool completely on a cooling rack before frosting.  Makes 12 cupcakes.

Cream Cheese Frosting

4 ounces Cream Cheese, room temperature
2 tablespoons Unsalted Butter,  room temperature
1 teaspoon Vanilla
1 1/2 cups Powdered Sugar, sifted

Using a hand mixer, beat cream cheese and butter until light and fluffy.  Add vanilla and sifted powdered sugar. Beat on medium until all the sugar is incorporated.  Spoon frosting into a snack size zip lock bag.  Cut the tip of one corner and pipe frosting onto cupcake in a circular swirl.