cupcakes
2 cups cake flour
1 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
4 large eggs
1/4 cup whole milk
1 tsp vanilla paste
1 cup white sugar
1 cup light brown sugar
1 cup canola or grape seed oil
3 cups finely shredded carrots (use extra if you prefer)
1 cup coarsely chopped toasted walnuts
Preheat oven to 325 degrees F. Line 24 cupcake pans with paper liners.
Mix together the flour, baking soda, baking powder and cinnamon.
Add the eggs, milk, vanilla and both sugars to a mixing bowl and beat with a hand mixer until combined. Add in the oil. Add in the dry ingredients in two portions, mixing until incorporated after each addition. Stir in the grated carrots and chopped walnuts.
Place approximately 1/4 cup of batter into each cupcake liner.
Bake for 18 – 20 minutes, or until a skewer inserted into the center of the cupcake comes out clean. Remove the cupcakes from the tin and cool on a wire rack.
cream cheese frosting
8 oz cream cheese
4 tablespoons butter
4 cups icing sugar
zest of 1 lemon
Allow the cream cheese and butter to come to room temperature. Add in the lemon zest and beat well with a mixer. Add in one cup of icing sugar at a time until you reach the desired consistency (you might need more than 5 cups. Once the cupcakes are completely cooled, you can ice them. Garnish with grated chocolate or candied walnuts.
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butter sweet symphony 