Yummy cupcake recipe

I made a new recipe for cupcakes this morning for one of the teachers up at school and I was really pleased with how they came out.  I started with a Martha Stewart recipe and then tweaked it up.  They are carrot cupcakes with maple cream cheese frosting.  They have the hearty, satisfying texture of carrot cake with a sweet icing which makes them nice for spring.  They would be nice for a Mother’s Day brunch as well.  Here you go:

Carrot Cupcakes with Maple Cream Cheese Frosting

Cupcakes:
1 1/4 cups shredded coconut
1 cup sugar
1/3 cup vegetable oil
2 tablespoons fresh orange juice (one orange should do it)
1/2 teaspoon vanilla extract
2 large eggs (or applesauce)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground allspice
1/2 teaspoon salt
3/4 cup plus 2 tablespoons all purpose flour
1 1/2 cups shredded carrots (about 2 medium carrots)
1/2 cup chopped walnuts or pecans

Icing:
8 ounces cream cheese, at room temperature
3/4 cup confectioners sugar
1/4 teaspoon vanilla extract
1 tablespoon maple syrup (the real stuff – not the flavored corn syrup) or 1/2 teaspoon maple extract

1. Preheat oven to 350 degrees.  Put the coconut on a baking sheet and toast until golden brown, about 7 minutes.  Set aside and cool.
2. Combine the sugar, oil, orange juice, vanilla, and eggs in the bowl of an electric mixer.  Mix on low speed using the paddle attachment.  Stir in the baking powder, baking soda, allspice, and salt.  Add the flour and mix on low speed until combined, scraping down the sides.  By hand, gently stir in the shredded carrots, nuts, and 1/4 cup of the shredded coconut.
3. Line a 12 cup muffin tin with paper liners.  Fill the cups about two-thirds full.
4. Bake until a toothpick inserted in the center comes out clean, about 25 minutes.  Cool completely.
5. Make the icing – mix all ingredients together using an electric mixer with the paddle attachment.  Use immediately or store in the refrigerator until ready to use.
6. When the cupcakes are cooled, ice the cupcakes and garnish with the remaining toasted coconut.

Makes 12 cupcakes.

Meridith