The cupcakes were painstaking but I loved every minute of it! Everything was handmade, right down to the tiny gumpaste flowers that decorated the stands. The cupcakes were a huge hit, and it was so nice to see people freely wandering past the table all night long snagging a treat for themselves. The carrot cupcakes with rich cream cheese icing were the hands down favorite; with many people requesting the recipe, and no, it's not a family secret.
So... here it is (note... I didn't have coconut in the cupcakes that I made).
Moist Carrot Cake
3/4 cup buttermilk
3/4 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/4 teaspoon salt
2 cups all-purpose flour
2 teaspoons baking soda
3 cups shredded carrots
1 cup flaked coconut
1 cup chopped walnuts
1 (8 ounce) can crushed pineapple with juice
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x12 inch pan.
In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.
In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.
In a medium bowl, combine shredded carrots, coconut, walnuts, pineapple.
Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.
Pour into prepared 8x12 inch pan, and bake at 350 degrees F (175 degrees C) for 1 hour. Check with toothpick.
Allow to cool for at least 20 minutes before serving.
Sinfully Rich Cream Cheese Icing
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 or 3cups confectioners' sugar
1 teaspoon vanilla extract
In a medium bowl, cream together the cream cheese and butter until creamy (about 6 minutes). Mix in the vanilla, then gradually stir in the confectioners' sugar. Whip until light, about 3minutes. Store in the refrigerator after use.