CARROT CUPCAKES
Makes about 18 regular size cupcakes or about 3 dozen or more mini cakes
For the cupcakes
1 cup sugar
3/4 cup oil
2 eggs
1 1/2 cups flour
1 t baking soda
1/2 t salt
1 t cinnamon
1/2 cup coconut
1 cup fine shredded carrots
1/2 cup diced pineapple
Pre-heat oven to 350. Line muffin tins with paper muffin liners.
Mix the flour, cinnamon, salt, and baking soda in a large bowl. Set aside.
Pit the sugar in a medium mixing bow, add the eggs and stir to combine. Add the oil, carrots, coconut, and pineapple and stir until everything is combined.
Fold the wet ingredients into the dry - stirring until everything is combined- don’t over do it.
Using a spring action ice cream scoop, fill the cups about 2/3 full. I use a 2 1/2 inch diameter scoop- that hold about 3 tablespoons of batter.
Bake for about 20-24 minutes until lightly browned and a cake tester comes out clean. If you are making mini cupcakes- they take about 12-14 minutes. Let cool completely before frosting with cream cheese icing and toasted coconut.
For the cream cheese frosting
4 T unsalted butter- softened
4 ounces cream cheese- softened
1/2 t vanilla
1 1/4 cups powdered sugar
Add the butter, cream cheese, vanilla, and powdered sugar into a bowl of an electric mixer and mix for about 2 minutes on low, until very smooth. Generously ice the cupcakes.
For the toasted coconut
about 1 cup sweetened flaked coconut
In a skillet toast the coconut in a single layer on medium heat. Keep stirring and moving the coconut around so not to burn. This is a slow process- it should take about 6-7 minutes. The coconut should end up being about 75 % toasted. If you did it any longer some of coconut will get too toasty and taste burnt.
