Friday, February 03, 2012

Deliciocity Friday: Cream Filled Carrot Cupcakes

The filling is a bit sweet like a cupcake, but the cake density is sort of like a muffin. However the recipe would probably make some good bread also...
 Confused you yet? :)
I made my batch into just over 12 cupcakes, but next time I'll probably do it as about 1 loaf of sweet bread.

First the filling:
8 oz cream cheese
1/4 c sugar
1/4 tsp vanilla flavoring
 Microwave the cream cheese just enough to make it soft and creamy (maybe 30 seconds), then mix in the other ingredients and set aside.
Preheat oven to 400 degrees F

2&1/4 c flour
2/3 c sugar
1/4 c brown sugar
1&1/2 tsp baking powder
1/4 tsp baking soda
2 tsp ground cinnamon
3/4 tsp ground ginger
3/4 tsp salt
Whisk all these ingredients together.

In a separate small bowl, whisk together:
2 eggs
3/4 c water
1/3 c vegetable oil

Whisk the wet ingredients then carefully stir them into the dry ingredients. Don't over mix.
Lastly fold in 1 cup grated carrots (about 2 carrots) 
If making cupcakes, line the pan with cupcake papers. If making a loaf of bread then spray the pan with nonstick cooking spray.

Fill your baking container with about half of the batter. Then add in the cream cheese filling and finish by using the rest of the batter to cover the filling. 
Bake for about 17-19 minutes.
It's not necessary to frost them, however, if you want more sweet to your cakes you could frost with more of the same recipe as the filling or with a regular cream cheese frosting. 

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