People are always asking me what I do with my many baked items…do I eat them all? NO! Actually, I always manage to find events to bring my bakes to. This week, I bring these cute little cupcakes to a productivity meeting. It’s where a group of us take turn each week to review what we’ve been doing in our own research. Research is sweeter with a little treat!
- 1/2 cup self-rising flour (or 1/2 cup regular flour, with 3/4 tsp baking powder and 1/4 tsp salt)
- 1/4 tsp ground cinnamon
- pinch of ground cloves and grated nutmeg
- 6 tbsp butter, softened (room temperature)
- 1/2 cup sugar
- 1 tbsp honey
- finely grated rind of 1 orange
- 2 eggs, lightly beaten
- 3/4 cup walnut pieces, chopped finely
- 1/8 cup walnut pieces, chopped
- 1/4 tsp ground cinnamon
- 2 tbsp honey
- juice of 1 orange
- Put 12 baking liners in a muffin pan
- Sift flour, cinnamon, cloves, and nutmeg together
- Beat butter and sugar in a separate bowl, until light/fluffy
- Beat in honey and orange rind in the butter mixture
- Add eggs gradually; beat/combine well
- Fold in flour mixture (preheat oven for 375F at this point)
- Stir in walnuts
- Spoon batter into the cupcake liners
- Bake for 20 minutes, or until golden brown and risen well
- Let cool
- Make topping: mix walnuts and cinnamon
- Mix honey and orange juice in a pan, heat gently, stirring until well combined
- When cupcakes are almost cooled, prick cupcake tops with fork
- Drizzle with warm honey mixture
- Sprinkle walnut mixture over cupcakes
*if you don’t have walnuts, other nuts would work too (e.g., pecans)
Recipe adapted from “Best Ever Baking” recipe book
After a month of this challenge and baking up a buttery storm, I’ve decided to make something a little healthier this week. In this coconut carrot cupcake, there’s a ton of carrots! Maybe I’m not still over the orange-themed October month yet…
These cupcakes were super easy to make.
Recipe (modified from Martha Stewart’s Great Food Fast):
- 1 1/4 cups shredded coconut
- 1 cup sugar
- 1/3 cup vegetable oil, plus some to coat pan if needed
- 2 Tbsp fresh orange juice
- 1/2 tsp vanilla extract
- 2 eggs
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground allspice
- 1/2 tsp salt
- 3/4 cup + 2 Tbsp flour
- 1 1/2 cups shredded carrots (I used the shredding disk of a food processor)
- 1/2 cup chopped walnuts
- Preheat oven to 350 F
- Spread 1 cup of the coconut on a baking sheet, toast in the oven until golden brown, for 5 minutes (watch this carefully; coconut browns really quickly!) Set aside to cool .
- In a medium bowl, combine sugar, 1/3 cup oil, orange juice, vanilla, and eggs. Stir in baking powder and soda, allspice, salt. Add flour and mix. Finally, stir in the carrots, walnuts, and the remaining 1/4 cup coconut.
- Oil a standard muffin tin or line with paper liners; spoon and distribute battter evenly.
- Bake until toothpick/cake tester comes out clean, about 25 minutes. Let the cupcakes cool, before frosting with the below cream cheese icing.
- Garnish with the reserved toasted coconut.
Cream Cheese Icing
- 8 oz cream cheese, at room temperature
- 3/4 cup icing sugar
- 1/4 tsp vanilla extract
- In a mixing bowl, whisk (I used my hand-mixer) the cheese, sugar and vanilla together until smooth.
- Use immediately, or store in fridge in a container up to 5 days.
I had some leftover brown butter glaze from last week, which I froze. So I halved the above cream cheese icing recipe and used both the cream cheese icing and brown butter glaze for these cupcakes. Both are topped with the shredded coconut! Alternatively, you can leave them unfrosted/unglazed for a quick on-the-run breakfast item. There you go – coconut carrot cupcakes, 3 ways!
Coconut carrot cupcakes – 3 ways
PS: After sharing some of our goodies with a neighbor, we got some amazing blueberry pancakes in return. Yum!