Carrot Cupcakes

I learned some new northern acronyms this week.  First, one local radio station announced the official OTO (Opened Toe Open).  While the announcer was happily optimistic, I had to disagree.  To me, the OTO needs to coincide with the LIO (Lake Ice Out) Date.  If there is still snow on the ground and ice on the lake,  open-toed shoes are really not a viable option.  

At Easter, of course, this causes a bit of a dilemma.  So for my girls, it was definitely a call for SWS.  Socks with Sandals.  It was actually snowing as we left church on Sunday.  Come to think of it, I think one of my girls wore her UGGS!

What went undisputed, however, were these carrot cupcakes.  Perfect for Easter dinner or anytime, this recipe is unpretentious.  No nuts. No raisins.  No pineapple.  Nothing but classic carrots, cinnamon, and of course, cream cheese frosting.

Sometimes, you just can't beat a classic!

Carrot Cupcakes
adapted from Martha Stewart's Cupcakes

Ingredients:
3 cups carrots, peeled and finely grated
3 large eggs
1/3 cup buttermilk
2 cups sugar
1 1/2 cups canola oil
1 vanilla bean, halved lengthwise, seeds scraped and reserved
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons ground cinnamon

1. Preheat Oven to 325 degrees F.  Line standard muffin tins with paper liners.  
2. Whisk together carrots, eggs, buttermilk, sugar, oil, vanilla-bean seeds.
3. In another bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger and cloves. 
4. Stir flour mixture into carrot mixture until well combined.
5. Divide batter evenly among lined cups, filling each three-quarters full.  Bake until a toothpick comes out clean, about 23 minutes.
6. Transfer tin to a wire rack to cool.
7. To finish, pipe on Cream Cheese Icing.

Cream Cheese Icing

2 8-ounce packages cream cheese

2 sticks butter

1 teaspoon vanilla

2 pounds powdered sugar
1/4 - 1/2 cup milk or heavy cream

pinch salt

Beat Cream Cheese, Butter, Salt and Vanilla until light and fluffy.  Gradually add in powdered sugar.  Add milk or Heavy Cream to thin, if needed.

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