Another day, another dollar. That’s the saying that we’ve been repeating over the last 2.5 weeks, at the end of every work day. Although it’s been a hectic, swamped and challenging June thus far, we’re pleased to announce that we can finally take a day off beginning next week! Until then it’s been a seven day a week, 15 hour days of pure work. Anything less than those hours means running home and hosting dinners to some hungry dinner guests (producers). That means seven days = seven dollars to add to our escalating gasoline bill! Don’t any of you feel defeated when your hard work and slightly fatter paycheck gets suddenly skinny to the bills waiting for you at home? We feel this way every time we check our mail box. Ugh! Luckily this blog has allowed us to relax by cooking, sharing and distracting us from what lies ahead at work. We cook in the mornings or late at night, or sometimes not at all after work. Getting home past midnight or 1am means just enough time to shower and crash in bed. But all your company and kind comments keep us going and powers us to repeat another day at the office. Thank you everyone!
Since our last big party, we’ve not even wanted to think about posting any recipes from the menu. There’s just not enough time during the day and at this point, impossible to have the recipes ready any time soon. During the course of the next few months, or even till the end of the year, we’ll slowly but surely write out the recipes, one by one. Until then, we’ll post the recipe of the mini tangerine carrot cupcakes that so many of you have requested. These mini cupcakes that were made for the big party were perfect for the quick grab dessert. For large parties such as these, we always like to have platters of sweets that don’t require any utensils or plates. It’s easier for those to crave sweets who satisfy their desire for sugar in a quick and clean manner, before cutting of the cake or the main desserts.
Having a platter of mini cupcakes is standard at our large gatherings and on the menu that day were the tangerine carrot cupcakes. There were still tons of tangerines on the tree and sweet carrots in the garden, so we decided to put the combination of these two into cupcakes. Based loosely on the carrot cake batter, but with the addition of citrusy tangerine, these cupcakes were just delicious, flavorful, bright and summery! Better yet, we kept our food costs for the party down by gathering from the garden as efficiently as we could. The frosting we made is a cross between a cream cheese and a buttercream, smooth, creamy, not too sweet and bright with fresh tangerine flavors. Add as much tangerine zest as you want to the frosting, the more, the better! Just make sure you use a very fine microplane. We’re submitting these tangerine carrot cupcakes to Weekend Herb Blogging, a fun event started by Kalyn at Kalyns Kitchen. This weeks host for the event is Joanna from Joanna’s Food.
Tangerine Carrot Cupcake w/ Tangerine Cream Cheese Frosting Recipe
Total Time: 30 Minutes
Carrot Cupcake Ingredients
- 3 c Unbleached All-Purpose Flour
- 1 1/2 t Baking Powder
- 1 1/2 t Baking Soda
- 1/4 t Salt
- 1 1/2 t Cinnamon
- 4 Eggs
- 2 c Sugar
- 1/2 c Vegetable Oil
- 1/2 c Applesauce
- 1 t Vanilla Extract
- 3 T Tangerine Juice
- Grated Zest of 2 Tangerines
- 2 c Carrots, finely grated
Tangerine Cream Cheese Frosting Ingredients
- 3/4 c (1 1/2 sticks or 170g) Unsalted Butter, at room temperature
- 2 packages (8 oz or 225g each) Cream Cheese, at room temperature
- 1 1/2 c Confectioners Sugar
- 1 t finely grated Tangerine Zest
- 1 T finely grated, peeled fresh ginger
- pinch of salt
Carrot Cupcake Directions
Preheat oven to 350º F
- In a medium bowl, combine flour, baking powder, baking soda, salt, and cinnamon.
- In a mixer bowl, beat eggs and sugar until thick and light colored. Add oil and applesauce and beat on medium-high for 3-4 minutes. Add vanilla extract, tangerine juice, and zest and mix well. Fold in the grated carrots.
- Mix dry ingredients into wet until just combined. Line mini-muffin tins with papers and fill each 90% with batter. (alt fill technique: Hold muffin paper in hand, and fill @ 75% full, then place in muffin tin. Then fill to 90% full.)
- Bake in preheated 350º F oven for @ 15 min. or until a toothpick comes out clean when poked in cupcakes. Allow to cool.
Tangerine Cream Cheese Frosting Directions
- In a mixer bowl, beat butter until light and fluffy on medium-high speed. Toss in cream cheese and beat until both are light and fluffy. Add remaining ingredients and beat for approx. 5 min.
- Try not to eat too much of the frosting before frosting the tops of your cooled cupcakes.
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Recipe Note for Salt: All recipes containing salt are based on kosher or sea salt amounts, not table salt. If using table salt, reduce the amount used to taste.
Our tangerine tree has been generous to us this year and our “world’s smallest carrots” which are not so small any more. Making these party-perfect mini cupcakes is on the menu for next month’s bash…which we hope to have on Live Web Cam! You’re all invited!!
Perfect mini-bite size party desserts!
More dessert dishes that you might enjoy:
- Grilled white peaches w/honey balsamic glaze and homemade creme fraiche
- Plum and muscat gelato
- Tangerine and carrot cupcakes with tangerine cream cheese frosting
- Thomas Kellers red beet ice cream
- Candied walnuts with walnut syrup
- Silky chocolate whiskey tangerine pie
- Chocolate chunk banana bread
- Mangoes and rum cream
- Puff pastry diamonds