The Butch Bakery Cookbook by David Arrick

Author:David Arrick
Language: eng
Format: epub
Publisher: Houghton Mifflin Harcourt
Published: 2011-08-18T16:00:00+00:00

KICK-OFF ::

A Moist Carrot-Pineapple Cupcake with Vanilla-Spiked Cream Cheese Frosting

We all have to eat our veggies, but sometimes we don’t want to. Packed with freshly grated carrots, these cupcakes can kick off your day with a serving of vegetables in an extremely delicious way. We like to top them with a dollop of vanilla-spiked cream cheese frosting, but you don’t have to; they’re delicious on their own. Who knows, you may even want to have 2 or 3 servings of vegetables that day. [makes 12 cupcakes]

Ingredient Roster:

For the Carrot-Pineapple Cupcakes:

11⁄4 cups unbleached all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1⁄8 teaspoon ground nutmeg

1⁄2 teaspoon salt

1 cup sugar

1⁄2 cup mild vegetable oil

2 large eggs, broken into a small bowl

1⁄4 cup applesauce

1 teaspoon pure vanilla extract

11⁄2 cups peeled and grated carrots (about 3 medium, grated on the large holes of a box grater)

1⁄2 cup raisins

1⁄2 cup walnuts, coarsely chopped

1⁄4 cup drained crushed pineapple

For the Vanilla-Spiked Cream Cheese Frosting:

12 tablespoons (11⁄2 sticks) unsalted butter, softened

9 ounces cream cheese (three 3-ounce packages), softened

3 cups confectioners’ sugar, sifted through a strainer

11⁄2 tablespoons heavy cream

11⁄2 teaspoons pure vanilla extract

Topping: (optional)

3⁄4 cup chopped walnuts

Plan of Attack:

Make the Cupcakes: Place a baking rack in the center of the oven and preheat the oven to 350°F. Line two 6-cup jumbo-size muffin pans with liners and set aside.

Place a strainer over a medium-size mixing bowl and sift together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.

In another medium-size mixing bowl, whisk the sugar, oil, eggs, applesauce, and vanilla together until creamy. Switch to a large spoon and stir in the flour mixture, mixing just to combine. Stir in the carrots, raisins, walnuts, and pineapple until well coated with batter.

Fill each prepared muffin cup with 1⁄3 cup batter, about 2⁄3 full. Bake, rotating the pans halfway through, until the tops are just firm to the touch and a tester inserted in the center of a cupcake comes out clean, about 25 minutes. Leave the cupcakes in the pan on a rack to cool for 5 to 10 minutes. Transfer the cupcakes to the wire rack to cool completely before frosting, about 1 hour.

Make the Frosting: In a large-size mixing bowl, with a mixer on medium-high speed, beat the butter and the cream cheese until light and fluffy; do not overbeat. Add half of the confectioners’ sugar, the heavy cream, and vanilla and beat until smooth. Scrape down the bowl and add the rest of the confectioners’ sugar. Continue to beat on medium-high speed until thick and creamy, 2 to 3 minutes, scraping down the sides of the bowl as needed.

Cupcake Construction: Get out that ice cream scoop (2 to 21⁄4 inches in diameter) and top each cupcake with a generous rounded scoop of frosting. Sprinkle 1 tablespoon chopped walnuts on the top of each cupcake, if desired. Cupcakes can be refrigerated for up to 3 days in an airtight container, or frozen for 1 month.

If You Like: Before you sprinkle on the walnuts, you can shine the cupcakes up

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