Cupcakes and the Corporate Team
Wednesday, September 10, 2008 at 10:31PM We just wrapped up Day 2 of a three-day Corporate Retreat, our annual meeting where Stampin’ Up!’s corporate team hides away for three days and focuses on the future. We talk about where we are, where we want to be, and how to get there—it’s a wonderful few days that I look forward to every year
On Monday, the day before the retreat, I decided I wanted to do something fun for the wonderful people I work with (I feel so grateful to have such a talented, dedicated group of co-workers), so Sterling and I made a batch of cupcakes for me to take to the meetings.
The recipe I used is one that Shanna (who loves to cook) discovered, and I have yet to find anything to compare. I wasn’t surprised at all when one of the corporate team members commented that the cupcake was possibly the best cupcake he’d ever tasted. So naturally, I thought I’d share the recipe with you!
Let me know what you think!
Carrot Cupcakes
2 cups granulated sugar
1 1/3 cup vegetable oil (I use olive oil cause its healthier)
3 extra-large eggs at room temperature
1 tsp vanilla
2 cups plus 1 Tbsp flour
2 tsp ground cinnamon
2 tsp baking soda
1 1⁄2 tsp salt
1 pound carrots, grated
1 cup raisins (optional)
1 cup chopped walnuts (optional)
Frosting
3⁄4 pound cream cheese at room temperature (I usually just use 1 lb because its easier to measure, then I might add a tiny bit of everything else till it tastes good)
1⁄2 lb butter at room temperature
1 tsp vanilla
1 pound confectioners’ sugar
Decoration
2 Tbsp butter
1 cup grated or shaved carrots
3 Tbsp good maple syrup
Preheat oven to 400 degrees. Line muffin pans with paper liners.
Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with a paddle attachment until light yellow. Add the vanilla. In another bowl, sift together 2 cups flour, the cinnamon, baking soda, and salt
Add the dry ingredients to the wet ingredients. Toss the carrots, raisins, and walnuts with the 1 Tbsp flour. Add to the batter and mix well.
Scoop the batter into the muffin cups until each is almost full. Bake for 10 minutes, then lower the oven to 350 degrees and bake for 35 minutes, or until toothpick comes out clean. Let cool on a wire rack.
Makes approximately 3 dozen cupcakes.
For the frosting, mix the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.
For the decoration, melt the butter in a skillet over medium heat; add the carrots and maple syrup and sauté for 2 to 3 minutes, until the carrots are tender. Spread them on a paper towel to cool.
When cupcakes are cool, frost them generously and garnish with big pinches of sautéed carrots.
Reader Comments (27)
Hope you enjoyed your time with them, and as always I am sure we will see amazing things from the best company there is to work for!
All sucking up aside. No lie, I can't brag enough about SU!
Hope your week with your daughter and the new grandbaby was great.
Jacki
I am a huge Stampin'Up! fan from Australia, and hope one day when time permits, to become a demonstrator myself. For now I just keep adding to my supplies and help to keep my local demonstrator in business :)
Congratulations on your newest granddaughter Phoebe, she is absolutely beautiful!
Now I am off to convert the measurements for your cupcakes so that my daughters and I can give them a try - they sound divine!
Hugs,
Jodene
Western Australia
Just want to thank you for being a great inspriation to me!!
Pam
By the way - I can just see y'all at retreat loving those cupcakes!!! What a picture!!
((()))reen
Enjoy---and some photos of the store would be great too!
Have fun on the retreat!!
Margie - Jacksonville, Fl
Sharon
Thanks for the wonderful recipe!! Can't wait to try it, but need to know: is your a high-altitude version? Do we low-sealevel types need to change anything?
THANKS!!!
Maren