carrot & walnut cupcakes…by snow

*i apologise. there was a delicious casualty…middle down, second row across. very unprofessional.* so it happened, i finally made a cupcake. in my defense, i was in difficult and extenuating circumstance. i never could really get my head around maths as a youth. i was described by a maths teacher as “despondent” and mainly “disruptive”. there are however some mathematical equations that add up, like –

this:

+ this:

= this:

snow was kind enough to give me a recipe. i was of course hesitant, fearing a return to another cwa-esque baking experience. i was seriously concerned about the use of oil instead of butter. i was concerned about the cream cheese in the frosting. but, fraught with anxiety though i was, i put all my eggs (which i dont like anyway) into snows rock solid basket and decided to march inexorably on. the end result was, if nothing else, a carrot and walnut cupcake. with cream cheese icing. after all, this is america. they were met with the very best responses any girl could hope for: “oh…what did you do to them?”. proceeding to then ice them, they were, in the final analysis, met with a face scrunched up in displeasure. i mean, i do understand. no one wants to see cream cheese going into icing. and nor should they have to. thats the kind of baking that should take place behind closed doors and eaters should only wonder what it was that went into the icing that made it so rich and creamy, never to be exposed to cold reality of philadelphia cream cheese. alack, there are no doors or walls in this open-plan kichen/studio/office/playground, and so he saw and he watched as i sheepishly dumped a block of cream cheese into an exquisite, harmonious pastel yellow mixture of butter and icing sugar. and thats when the previously unforseen reality of these cupcakes became abundantly clear. but i liked them. i guess with 20 cupcakes sitting on the bench, it would maybe be better if i didnt like them. but their nuttiness, and carotene goodness made me happy and wholesome and i rarely experience the latter. so try them. and theyre easy. in snow time, 30 minutes. in moon time an hour and a half. in people time between 30-60 minutes, beginning to end.

here it is:

1 cup brown sugar

1 cup oil

beat together til sugar dissolves

add 3 eggs and as much vanilla as you feel you can get away with. mix til pale.

sift in:

1 1/3 cup flour

1 1/3tsp baking powder

1 1/3tsp baking soda

1 1/3tsp cinnamon

add wet to dry. then fold in 2 cups grated carrot and 1/2 cup walnuts or raisins or whatevs. put in oven at 180 degrees for 20 minutes. while thats going on, make the icing

225g butter

225g cream cheese

225g icing sugar

vanilla

zest of 1/2 a lemon

mix together and apply liberally to resultant cupcakes. unless your people dont like cream cheese. probably best not. even if they say ‘yum’. that means they are being polite.

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4 Responses to “carrot & walnut cupcakes…by snow”


  1. 2 jo August 16, 2010 at 2:48 am

    the Margarets give you a gentle lady clap for this number, snow!

  2. 3 Smoo August 19, 2010 at 6:44 pm

    You chose the right option regardless of the not so attractive alternatives. I can almost taste them – if only I had!

  3. 4 jo November 5, 2010 at 12:51 pm

    what can i say? I love carrots!


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