The Cupcake Wars, Cake Boss and Carrot Cupcakes

Cupcake Wars and Cake Boss are changing the way we eat and look at cake.

Cable TV feeds into our minds multiple times each week a mind boggling array of high pressure cooking shows featuring the journey of a few as they strive to become the best of the best -no matter the cost.  Tears, tempers and tantrums are a steady diet amidst the drama each week – We are left to ponder – really how many different ways can you make a cupcake?

 Birthdays when I was a child, consisted each year of chocolate cake with white frosting. Every year. No change. We loved it and knew this cake would be ours each year . My sister and I were born exactly three years apart and sharing a birthday was all we knew. Chocolate cake served without fail in the same slighty worn and dented 9×13 pan -We had each other and mom’s chocolate cake. Memories.
Over the years I have neglected the cake baking roots of my childhood, and my children have never gravitated towards the chocolate cake of my childhood as I did.   Their birthday choice – instead was chocolate eclair or blueberry torte for their special treat.

 

I recently stumbled across a fabulous Carrot Cupcake recipe  on the back page of  Real Simple magazine and my love affair with cake was reignited.

 

Oh yes… I am in love with these  little gems – and must confess I ate one for breakfast  this week!   

They are- that good.  I may may not survive the pressure of  Cake Boss or Cupcake Wars,

but I can whip up a mean and savory  Carrot Cupcake!

 

Carrot Cupcakes

 

1 Cup pecans , 1 ½ flour, 1 t cinnamon, ½ t salt, ½ tsp baking powder

¼ tsp baking soda, ¼ tsp nutmeg, 1 C brown sugar

 

½ C cooking oil, 1 large Egg,  lb carrots coarsely grated/chopped  (about 2 Cups)

 

Heat oven to 350. Spread the pecans on baking sheet, toast once 6-8 minutes. Let cool the roughly chop.

In a medium bowl combine brown sugar, oil and egg, fold in carrots and ½ of the pecans. Combine all the dry ingredients and fold into the carrot mix- don’t over mix.

 

Bake cupcakes 20-25 min.  Let cool completely before frosting.

 

Frosting

8 oz bar cream cheese @ room temperature, 4 T butter/margarine

½ tsp vanilla, 1 ½ C confectioners’ sugar

 

Beat cream cheese, butter and vanilla and salt until smooth. Add sugar & beat until …even smoother J

Refrigerate until stiff 20-30 minutes, frost cupcakes and top with remaining pecans.  Enjoy!

 

Chocolate cake and sharing my day with my sis are some of  my favorite childhood birthday memories.

What are yours?

Would love to hear how you mix your traditions into your own family.

Here’s to birthday cake in a dented tin pan and family memories!

Blessings my readers-

Nancy