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.

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!!

5 from 1 vote

Tangerine Carrot Cupcake w/ Tangerine Cream Cheese Frosting Recipe

Yield: 12 cupcakes
Total Time:
45 mins
 

Ingredients

Carrot Cupcake Ingredients

  • 3 cups Unbleached All-Purpose Flour
  • 1 1/2 teaspoons Baking Powder
  • 1 1/2 teaspoons Baking Soda
  • 1/4 teaspoon Salt
  • 1 1/2 teaspoons Cinnamon
  • 4 Eggs
  • 2 cups Sugar
  • 1/2 cup Vegetable Oil
  • 1/2 cup Applesauce
  • 1 teaspoon Vanilla Extract
  • 3 Tablespoons Tangerine Juice
  • Grated Zest of 2 Tangerines
  • 2 cups grated Carrots

Tangerine Cream Cheese Frosting Ingredients

  • 3/4 cup (1 1/2 sticks or 170g) Unsalted Butter, at room temperature
  • 16 ounces (455g) Cream Cheese , at room temperature
  • 1 1/2 cups Confectioners Sugar
  • 1 teaspoon finely grated Tangerine Zest
  • 1 Tablespoon finely grated fresh ginger
  • pinch salt

Directions

Carrot Cupcake Directions

  1. Preheat oven to 350º F. Line a muffin tray with baking cups or grease with shortening. 

  2. In a medium bowl, combine flour, baking powder, baking soda, salt, and cinnamon.
  3. 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.
  4. Mix dry ingredients into wet until just combined. Fill the muffin cups about 90% full. 

  5. 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

  1. 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.
  2. Try not to eat too much of the frosting before frosting the tops of your cooled cupcakes.

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