This week, I had an epiphany. I was talking with my coworkers about these cupcakes that my mom used to make -- they were chocolate cupcakes with a delectable cream cheese filling. Someone mentioned carrot cake and the next thing I knew: light bulb. Why not make a carrot cake cupcake with cream cheese hidden inside? And why not use a baby-food-carrot cake recipe, so it will be a lovely smooth texture? Funny thing: last time I made a carrot cake with baby food, I wanted to keep the texture, so I added some shredded carrot. This time I am all about the smooth velvety cake, so I didn't.
Basically I bastardized one baby-food-carrot-cake recipe and one cream-cheese-filled-cupcake recipe into one glorious mutation of the two. Yum.
Oh Baby Cupcakes
Carrot Cake batter:
2 1/2 cups flour
2 cups sugar
1 tsp cinnamon
2 tsp baking soda
1 tsp salt
1 cup sunflower oil
3 4oz jars carrot baby food
8oz brick cream cheese, softened
1/2 cup sugar
Ok, so you make the batter and the filling (surely you don't need instruction on that) and put about a tablespoon of batter into your cupcake cup, followed by a nice dollop (a teaspoon or so) of filling and then another tablespoon of batter to cover it up. Bake those little lovelies at 350 degrees for 15-20 min (until the top is no longer moist and looks cooked) and then let them cool. They are spectacular out of the fridge and will freeze well, too. This recipe is enough for about 24 cupcakes (with a bit of batter and filling left over for you to enjoy -- don't pretend like you won't) so you can take some to your coworkers and make them ooh and ahh.
What's that? Knitting? Oh yes, I've been doing some of that, too. I have gotten started on the second sock in both pairs that I am plugging away on, and even finished all the pieces of my cardi. There they are, blocked and waiting patiently for me to seam them together and knit the buttonbands. I even found the perfect buttons. Stay tuned.