Tuesday, April 27, 2010
Everytime I make cupcakes my-brother-in-law uses the famous 'inside out' method. He rips the frosted top off the cupcake, turns it over, and and make it a sandwich. He has a good point. If frosting is so good on top, wouldn't it be even better in the middle? This way each bite is promised fair frosting coverage. Genius. For said brother-in-law's birthday, Carrot Cake Sliders, made lovingly in my kitchen at 12:30 A.M.
Betty Crocker Ultimate Carrot Cake Recipe ***with only a few tweeks
The recipe boasts "Here's home baked carrot cake without the hassle of shredding carrots. Yum!" I found it quite odd that one would develop an 'ultimate' cake recipe in order to avoid using the namesake ingredient so I addeded shredded carrots and a few other things.
-no raisins ***simply didn't have any. do what you like...
-butter instead of oil ***because butter is better
-1/4 teaspoon of cinnamon
-sugared coconut ***again, no access to fresh coconut at my deli
Box Cake - Carrot Cake Flavored
1/2 cup orange juice
1/2 cup vegetable oil ***did butter instead. Too flustered to measure exactly but about a stick of melted butter. Made these quite dense.
1 can 8 oz of crushed pineapple- undrained
1 teaspoon orange peel ***once again I find myself with no zester. So I use my cheese slicer/mince method. It does me okay.
1 teaspoon vanilla
1/2 cup chopped nuts ***I used pecans. You do need a softer nut.
1/2 cup fresh coconut***used sugared. Would have preferred fresh.
1/2 cup chopped raisins***n/a
3/4 cup shredded carrots
Tub of cream cheese frosting
Carrot cake batter is not one of the most beautiful cake batters, in fact it looks like several other things that are gross, but the result is great. The cakes were dense and didn't rise much. They had a bran muffin-like consistancy.
- unpeel the baking cup
- Cut them in half
-Stick a ton of frosting between the layers
Is it a sandwich? Is it a cupcake? I don't know.