Carrot Cake Cupcakes with Maple-Cream Cheese Frosting

I love cupcakes. They are the perfect combination of icing and cake, one on top of the other. Even more, the combination of flavours are endless. Strawberry icing on chocolate cake, vanilla icing on vanilla cake, raspberry icing on vanilla cake, maple bacon icing on...maple cake? I'm still itching to try that last combination, as the combination of maple and bacon is my all time favourite. When I came across this recipe for carrot cake cupcakes with maple cream cheese frosting I knew I had to make them. I was about to embark on my first attempt to make cupcakes. I can't believe I've never made them before, honest. But now with my newly acquired piping bag, and gradually improving piping skills- I'm ready to ice these cupcake creations.



I'd have to say that carrot cake is up there as one of my favourite cakes. I'm not much of a chocolate cake fan, I do like vanilla cake with vanilla buttercream, and I absolutely love coconut cake- specifically the toasted coconut layer cake that I made for Jacquelyn last-last Christmas (it was like a giant bombshell of coco-nutty perfection). Along with coconut, is my love for carrot cake. Plus it's totally healthy for you, it has carrots in it! (it's how I convince myself to indulge). That mix of carrot, cinnamon, and sweet/tart cream cheese frosting is magical. It's a dessert that doesn't totally feel like you're eating dessert- more like a sweet breakfast treat. I acquired this recipe from Deb at smittenkitchen.com, I swear she has never made a bad recipe. The recipe called for 24 cupcakes, but I halved it because I can sort-of manage consuming half that amount in a week or so...with sharing of course!

Today I woke up to a bright, sunny day, which brought a smile to my face- winter has been taking it's toll. There's just too many grey-gloomy days, with a serious lack in sunshine. Even though it's frost-bite cold outside, I bared the bite and spent some time outside. I went out for lunch with one of my best friends, Bernarda. Lots of catching up, good food at Jack Astors, and really tasty drinks (blue raspberry Lemonade and Cool Breeze) yes they were cocktails- but those are what taste the best.

After arriving home I got down to business. After peeling and grating the carrots, measuring flour, sugar, butter, eggs etc. I was ready to create my very first home-made cupcakes. They came together relatively quickly, and getting the batter into the pan was a cinch ( due to the nifty trick I learned at my Baking Arts course from Chef Rock- using an ice cream scoop for even filling every time, genius I know). The sunshine pouring through the kitchen windows made baking today just that much more enjoyable, I just wish it were summer...and that Toronto had a beach resembling the best of the best i.e. Florida, California, I could go on forever. Anyways, the cupcakes took almost twice as long to bake as the recommended time, I found this quite odd for smitten kitchen has never let me down before, maybe there was a typo in the recipe. Regardless, after letting them cool, and practicing my piping skills, I managed to have 4 cupcakes I would be proud to photograph, and the rest...well they can be eaten off camera. All in all my first cupcake baking experience was great, and it will ensure many more to come- Maple Bacon cupcakes here I come.
Till next time!

Addison


Below is the recipe as borrowed from Smitten Kitchen-

I halved the recipe and tweaked it slightly.

Carrot Cake Cupcakes with Maple Cream Cheese Frosting

Makes 12 cupcakes

1 cup of all purpose flour
1 teaspoons baking soda
1/2 teaspoon salt
1 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 cup of sugar
3/4 cups canola oil
2 large eggs
1 1/2 cups grated peeled carrots

Preheat oven to 350°F.

Line 12 cupcake molds with papers.

Whisk flour, baking soda, salt, cinnamon, nutmeg and ginger in medium bowl to blend. Whisk sugar and oil in large bowl until well blended. Whisk in eggs 1 at a time. Add flour mixture and stir until blended. Stir in carrots, walnuts and raisins, if using them. Divide batter among cupcake molds, filling 3/4 of each.

Bake cupcakes 14 to 18 minutes, or until a tester inserted into the center of one comes out clean. Let cool in pans for five minutes or so, then transfer cakes to a cooling rack. Let cool completely before icing them.

Maple Cream Cheese Frosting

One (8-ounce) package of cream cheese, softened
1/2 a stick unsalted butter, room temperature
1 cup of confectioners’ sugar
1/4 cup pure maple syrup

In a stand mixer beat all the ingredients on medium until fluffy. Chill the frosting for 10 to 20 minutes, until it has set up enough to pipe smoothly.

Date Squares

The only reason I can tolerate a Canadian winter- full of unnecessary bone-chilling winds and snow, is because it's the number one reason to spoil myself with comfort food. Comfort food is such a subjective subject, and can be defined as a kind of food that makes you feel warm, cozy, and at home. It fills you up and reminds you of good times and brings you back down to earth. Whichever food can do this for you is up to you, which is what makes "comfort food" so versatile. For me, the favourites are pancakes with maple syrup and bacon, a deliciously juicy hamburger, my Dad's beef and barley stew, and a classic grilled cheese sandwich (just to name a few, because trust me, there are so many more). If there is such a thing as a comfort food dessert, than for me it has to be cinnamon buns, and every once in a while- I crave Date Squares.
It may seem random, I know, but for some reason that time-tested combination of brown sugar and butter, paired with the sweetness of pureed dates, is smile-inducing. Dates may not be the prettiest looking fruits out there, but when boiled with the addition of lemon zest, then pureed in a food processor, the resulting paste is to die for. To top it off, when this paste is sandwiched between a "brown sugar and butter" oat crumble, it is true perfection.
I've tried to make a point to delve into my cookbooks every once and a while for a recipe, because lately I've come accustomed to the easy way out- finding a recipe online. There is no shortage of delicious and craving-inducing recipes online, but sometimes nothing beats a hard-copy paper recipe, especially when it's from Pastry Chef/TV Personality/Baking Genius Anna Olson. I own both of her baking centric cookbooks- Sugar & Another Cup of Sugar. Her simple yet elegant recipes, easily adaptable to add your own personal touch, fill these books. I've bookmarked more than a few recipes that I plan on trying when time permits, and today time was on my side. I struggled between making lemon squares or date squares, but as I looked outside to a gloomy, and certainly cold looking, winter day, I knew it had to be date squares. Thankfully my Mom had recently brought me a gift bag of ingredients full of chocolate, pecans, corn syrup (for the pecan tarts that I made for my girlfriend Jacquelyn), and dates!

If there's one thing that I love about baking, it's those few last minutes of baking time, when your whole kitchen is filled with the aroma of whatever is within your oven. When I finally opened the oven door (after waiting a grueling 40 minutes- well, it wasn't so grueling, I was catching up on Top Chef Season 2 online) I was greeted with a wave of sweet datey-goodness. Cutting out a piece for myself, I bit into it and felt purely content. The sweet crumble topping and smooth date puree tasted magnificent, it tasted exactly like a date square should. I didn't want something new, or a different kind of texture, I just wanted a date square and that's exactly what I got. Furthermore, the crumble to date filling ratio was perfect, not too much of one or too little of the other. What these date squares lack in aesthetics they make up for in flavour, trust me when I say they are delicious! I substituted lemon zest in place of the orange zest the recipe called for (partly because I didn't have oranges) but that's besides the point. The lemon added a nice zing of citrus to accompany the sweetness of the date puree.

I'd say this was another successful baking day for me, and as I sit here writing this, I feel sleepy and completely in the mood to lie down and watch the Food Network. But today isTtuesday, and that means that tonight is my Baking Arts Course, so my wish shall have to wait. Tonight we are learning how to pipe, which may seem amateur to some, but I'm sure there is an art to it. I'm excited, because then I can attempt some really awesome cupcakes that I've been wanting to bake, and not only make them taste good, but look good as well. Anyways, I have an 8 X 8 inch square baking pan of date squares to myself, which probably isn't a good thing. Anybody want some?
Till next time!

Addison


Date Squares Recipe- inspired by/courtesy of Anna Olson's cookbook- Sugar


Yield: 16- use a 8 x 8 square baking pan

Ingredients

Date Filling

• 3 cups pitted dates
• 1 1/2 tablespoons lemon zest
  
• 1 1/2 tablespoons unsalted butter
• 1 cup water

Crumble

• 2 1/2 cups rolled oats (regular or quick cook)
• 1 1/4 cups all purpose flour
• 1 cup golden brown sugar, packed
• 2 teaspoons cinnamon
• 1/2 teaspoon salt
• 1 cup unsalted butter, melted

Directions

1. For filling, place all ingredients in a pot and bring up to a boil. Remove from heat and let dates sit and soak until room temperature. Purée until smooth and set aside.
2. Preheat oven to 350° F, grease and 8-inch square pan and line bottom with parchment paper so that the paper hangs over the edge of the pan on 2 sides. Combine oats, flour, brown sugar, cinnamon and salt in a bowl. Stir in butter and blend until an even crumbly texture. Press half of the crumble into the bottom of prepared pan. Spread date filling over base and top with remaining crumble (not pressing). Bake for 40 to 45 minutes, until the top of crumble begins to brown. Allow to cool before cutting into squares.