Day 2: carrot cupcakes with cream cheese frosting. They turned out so well! The recipe called for golden raisins, which I usually don't add, but I did this time. Again, the recipe yielded exactly what it said it would: 24 cupcakes. And they baked for 19 minutes at 325 degrees convection, instead of 24-28 minutes at 325 conduction as instructed. These were not as heavy as most carrot cake recipes are, and they smelled divine. Although I'm not a fan of carrot cake, I do so love the smell.
Here they are after baking. A few got too big and collapsed, I may have overfilled the cups, even though I used the same scooper for all of them.
Here are a few all frosted and decorated. I love sprinkles! :) These were a cinch to make, didn't even need a mixer, except for the frosting. Also, no butter in carrot cake, just vegetable oil. But the frosting called for 2 sticks of butter and 12 ounces of cream cheese, which seemed like a lot. I did have a bit leftover, which I'll save for the red velvet cupcakes next week !
I brought them to another local fire department, and they were very excited to have them. I'm excited for tomorrow, yellow buttermilk cupcakes with fluffy vanilla frosting. A classic! So far, I'm really having a good time with this project, although I am going through a lot of butter :)