Cupcakes

Carrot Cake Cupcakes with Cream Cheese Frosting

October 20, 2015 by The Partial Ingredients

The other day I just up and got a craving for carrot cake. It kind of came out of nowhere and I didn’t really have the right pan for carrot sheet cake, hence the cupcakes. Cupcakes that aren’t too sweet with a little bit of tanginess are my favorite kind. These babies had just the right amount of bite from the cream cheese and the carrot cake portion had a light, fluffy texture. Minus the task of shaving and grating the carrots (not bad at all really), these cupcakes came together quickly and easily. I got a bit cocky with my spice grinder thinking I could go and make my own powdered sugar (I happened to be out) for the frosting-haaa. No such luck and back to the store I went for powdered sugar (Protip: just buy the real stuff.) Make sure to have the cakes cooled completely before frosting, that way it will remain firm. I personally like the cake portion to be a bit taller so this batch yielded 9 large cupcakes but you can portion it out smaller which yields 1 dozen.
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Banana Bread Cupcakes with Vanilla Cream Cheese Frosting

February 16, 2015 by The Partial Ingredients

Pop Quiz: How are bone broths and banana bread similar? Besides that they are both alliterations of the letter ‘b’, they transform normally “throw away” items into delicious food. These kinds of recipes are some of my favorite things to make. I think I just like the efficiency and, in my opinion, the transformation of these ingredients. This recipe elevates the humble brown banana (that arguably belongs in the compost bin) to a delicious dessert!

To make this recipe a little bit healthier I put in a small amount of whole wheat flour along with cake flour. I really liked the resulting texture from these two flours and I was pleasantly surprised by the result. I was worried that the wheat flour would make the texture too rough but it seems that the fineness of the cake flour balanced out the roughness of the wheat. If you don’t have these on hand, all purpose flour works just fine. As for the frosting, I wanted a frosting that doesn’t have a whole lot of sweetness since the cake isn’t very sweet either. My goal was to make a muffin/cupcake hybrid so that it wasn’t overly sweet but still retained some of the finer qualities of a cupcake. The frosting was especially addictive and combined well with the banana flavor!
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Red Velvet Cupcakes with Vanilla Cream Cheese Frosting

February 13, 2013 by The Partial Ingredients

It seems like in general the people who spend time in the kitchen are either cooks or bakers. I tend to fall into the first category but my boyfriend is slowly turning into the latter. Lately he’s been experimenting with different desserts so he decided to try making red velvet cupcakes for Valentine’s Day! The cupcakes turned out so well! The cream cheese frosting went perfectly with the chocolatey cupcake. The inside was a rich, red color that was fluffy and light. The original recipe yielded 30 cupcakes but we decided to make 1 dozen instead. Surprisingly, the odd measurements didn’t cause any problems in the baking process. It was a wonderful treat for Valentine’s Day!

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