Some Saturday Sweetness

Photo credit: JadeGordon

I don't usually post on Saturdays, but today I feel like giving a shoutout to the room in my house where all the magic happens. This room sees a lot of action, and it's hot. My husband can't get enough, but who can blame him? I'm FANTASTIC. When I break out my mad skillz in this particular room, it almost always elicits an ecstatic moan, or at the very least, a sigh of satisfaction. And I love to share said "skillz" with all the guys my husband works with - particularly his boss. And some of the ladies, too.

What? I'm talking about my kitchen, you pervs ... and the deeeelicious baked goods that spring forth from its magical oven.*

*Not really, it's just a Frigidaire.

That's right. I love to bake. But I love it a little too much - as in, I will singlehandedly polish off an entire batch of whatever eat a few too many and gain twenty pounds in one sitting not fit into my jeans properly. So I'm always sending goodies to work with Curtis. And one of the universal favorites - among both my family AND the work crowd - is the recipe I'm going to share with you today: moist carrot cake cupcakes with whipped buttercream frosting.

So without further ado, let's whip up some cupcakes, shall we? (See below recipe for some of my personal tried-and-true tips.)

CARROT CAKE CUPCAKES: (Oven 350 degrees F)

-2 cups sugar
-1 & 1/3 cups vegetable oil
-1 teaspoon vanilla
-3 large eggs
-2 cups flour
-2 teaspoons baking soda
-2 teaspoons cinnamon
-1 & 1/2 teaspoons salt
-3 cups grated carrot
-1 cup raisins
-1 cup walnuts

Beat sugar, oil, and vanilla; add eggs one at a time. Mix dry ingredients in a separate bowl. Add half to the wet ingredients; mix carrots, raisins, and walnuts into the other half of the dry ingredients, then mix all together. Bake at 350 for 25-30 minutes; frost when cool.

BUTTERCREAM FROSTING (recipe courtesy of my across-the-hall neighbor from years ago, Cory, who made awesome cakes as a hobby):

1 c. butter flavored Crisco
1 c. salted butter, softened
2 boxes powdered sugar
2 Tablespoons meringue powder

Cream Crisco and butter. Add sugar and meringue powder and mix. Gradually add water a teaspoon or so at a time until desired consistency is reached. Then whip the crap out of it.

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Okay, so here are some pointers:

FOR THE CUPCAKES ...

-You could make this much healthier by substituting an equal amount of applesauce for the vegetable oil. But since I never met a calorie I didn't like, I've never tried it.

-When you do the first step (combining the sugar, oil & vanilla), let it sit for a few minutes for the sugar to dissolve a little bit.

-I recommend using cupcake papers - you know, the liner thingies - because these really stick to the pan.

-The raisins and walnuts are optional if you don't like them, of course, but OMG. Why wouldn't you want them in there? They add soooo much.

FOR THE FROSTING ...

-If you're like me, you're probably like, "WTF is meringue powder?" Well, I'll tell you: you can find it anywhere there are cake decorating supplies (like in the craft section at Wal-Mart). Mine is Wilton brand and it looks like this:

It's not too expensive, if I recall, and the stuff lasts forever. I'm still using the can I bought in ... (lowers voice in embarrassment) ... 2004. *shrug*

-You can make the frosting any consistency you want depending on how much water you put in. Add a teeny bit at a time though - because you can always add more, but you can't take any out. For these, I like a lighter frosting, so I use a bit more water and use my mixer to whip it. ... Whip it good. (End obscure Devo reference.) 

And that's it. My surefire recipe for happiness. Don't forget to spread it around. ;) Happy Saturday, everyone!