Рецепт King Carrot Cupcakes
King-size, jumbo, giant - whatever you call these cupcakes, they are the colossal dessert treats for parties and special events. This carrot cake recipe makes 1 9-inch layer cake, or sufficient batter for 6 king-size cupcakes. This is ideal for small family birthday platters (see photos); or double the recipe to make a 2-layer cake or 12 king size cupcakes. They keep well covered in fridge for several days - but who can keep out of 'em?
Подготовка: | American |
Приготовление: | Порций: 6 |
Ингредиенты
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Инструкции
- Line king size muffin pan with paper bake cups. Preheat oven to 350 degrees F.
- In a medium size mixing bowl combine flour, granulated sugar, baking powder, baking soda and cinnamon stirring well.
- In a small bowl beat eggs then stir in vanilla, carrots and oil. Add egg mixture to flour mixture, stirring with a spoon until combined.
- Divide batter among lined muffin cups, filling 3/4 to 7/8 full.
- Bake 25 to 30 minutes or until toothpick comes out clean inserted in center.
- Cool on wire rack 5 minutes, then remove gently from muffin cups and cool thoroughly on rack.
- Frost with cream cheese frosting and sprinkle with pecans.
- FROSTING: Beat cream cheese with butter and vanilla using an electric mixer until light and fluffy. Add 1 cup of the powdered sugar, beating well. Gradually beat in sufficient amount of remaining powdered sugar to make frosting that is smooth consistency to spread.
- Store cupcakes covered in fridge.