Tuesday, September 14, 2010
Carrot Cake Cupcakes with Lemony Cream Cheese Frosting p. 285
These cupcakes are delicious! and good for you as well! I wish I had doubled the recipe because I had no leftovers and sounds like they are even better the next day.
I did not use walnuts just because I didn't have any! I thought the lemon zest in the icing added a great flavor. I did not need to add extra powdered sugar and found the icing amount to be just right. I have found the key to great cream cheese icing is to let it beat for about 5 minutes - will be creamy and smooth.
Janice - did you use the whole-wheat pastry flour or regular whole-wheat flour? I used the regular because didn't have pastry flour and am wondering if it is worth the purchase.
Will definitely be making these again!