Carrot Cupcakes (and the latest in cupcake delivery systems)

Cupcakes. The "cup" part is pretty straightforward it's the "cake" that ends up filed away under "Saccharine Disappointments". So here is a cake in a cup that is just the right amount of sweet, abundantly moist and has this great slightly crisped on the top thing going on.

My cupboards don't usually have Pam cooking spray (or similar), but I always have a tiny spray bottle for food spritzing needs (like Bourbon on a ham, mmm). If you have cooking spray go ahead and use it, but if you don't just put a bit of vegetable oil in a spray bottle, shake it up with a touch of water and spritz away!

Carrot Cupcakes

(just over 1 dozen, about 14)

1 c unbleached AP flour

1 1/2 tsp cinnamon

1 tsp baking soda

1/2 tsp sea salt

1 tsp vanilla extract

2 eggs

3/4 c canola oil

1 c sugar

1 1/2 c grated carrots

cream cheese frosting

Preheat the oven to 350 F and line a muffin tray with paper lines greased with cooking spray

1) Combine the flour, cinnamon, baking soda and salt.

2) In the bowl of your mixed, beat the eggs and canola oil til evenly combined.

3) Gradually add the sugar to the mixer, then raise the speed to high and beat an additional 3-4 minutes (until the contents of the bowl are a bit thick).

4) Beat in the vanilla. Fold in the dry ingredients, then fold in the carrots.

5) Divide the batter between the muffin cups and back for 30 minutes.

6) While they cool, make your cream cheese frosting. Scrape the frosting into a ziplock bag with a corner snipped then "pipe" the frosting onto the cooled cupcakes.