So they are DEFINITELY autumn cupcakes, but they were requested for a bonfire, and I love a chance to experiment. Actually, what was requested was 'a batch of carrot cupcakes, and a batch of pumpkin'. I really didn't want to do 2 different kinds, so I decided to mix them.
Here is my go-to carrot recipe. It's super moist. A bit on the sweet side, but VERY delicious. As cupcakes they got made the wrappers a little oily (I never said they were healthy) but they are SO GOOD.
http://cakecentral.com/recipes/7567/old-fashioned-carrot-cake
The frosting was pumpkin-cream cheese. Oh yeah. You heard me. And it was DELICIOUS! I used my cream cheese frosting recipe I usually do, but I added pumpkin. Here it is:
CREAM TOGETHER
~ 1 cup butter (salted cuts down on the sweetness- not tons, this is very sweet, but a little)
~ 1/2 cup vegetable shortening (adds stability)
1 8 oz. package of cream cheese
ADD:
2 tsp vanilla extract
and..
This is tough... I'm not really sure how much pumkin I ended up adding in the end. I added about 1/4 cup and tasted, then kept adding more about 1 tbsp at a time until it was pumkin-y enough. My guess is that in the end I added 3/4 cup. All this liquid made the frostins a bit runnier than I like, bu for these cupcakes it worked.
After that is all blended, add 1 bag of powdered sugar, or 8 cups.
Last of all, I added a garnish of candied carrot strands to be fancy. This was really simple. I just took peeled a carrot, and then kept peeling off strands. I added this to a sauce pan with approx. 1/2 confectioners sugar and 1/2 cup of water. I let this boil and simmer until the carrot strands started becoming translucent.
Soo.. I think that's it! I will DEFINITELY be making these again. They were a big hit at the bonfire, and a new personal favourite of mine.
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