I was SO excited to experiment and make a batch of carrot-ginger cupcakes. I’ve had carrot-ginger soup before and have always liked the combination. How hard can if be to translate those tastes into a cupcake? Simply take a carrot cake/cupcake recipe, add some grated ginger, and kick up a normal old cream cheese frosting. Good, right?
Well…none of my cookbooks (and I’m talking your good-ole cookbooks like Better Homes and Garden, The Frugal Gourmet, and Junior League) had a regular carrot cake recipe. Instead, I chose a well-rated one from allrecipes.com and fixed it up with about 2 tsp. of freshly grated ginger. The recipe would have made about 30 cupcakes, but I only had 24 liners. So, I made two dozen regular cupcakes and a dozen mini cupcakes. The results of the two sizes were QUITE different!
The regular-sized cupcakes either bubbled over and created one massive, giant, cupcake of doom, or stayed in their nice little liners but chose to fall and create a little hollow cup five minutes after being out of the oven:
The mini cupcakes, on the other hand, are so darn cute and turned out perfectly!!! I don’t know what to attribute this to. Something to do with using a cake recipe for cupcakes? The smaller, mini cupcakes, reacting to the heat in a different way? The oven not being hot enough? Too hot? Too much baking soda or powder? The possibilities are endless.
I was able to take the mini cupcakes and finish them how I was hoping to finish the entire batch! I made up a standard cream cheese frosting (cream cheese, softened butter, powdered sugar, a touch of vanilla) and then added about 2 tsp. of cinnamon. I piped that on top and sprinkled over the frosting some chopped-up candied ginger. I’m glad I had the candied ginger because the cupcakes themselves did not take on the gingery taste I would have liked them to. The candied ginger added a nice spice and a good flavor to round out the otherwise sweet cakes. I’m planning on trying this experiment again, but I’m hoping to find a better base recipe. Does anyone have a tried-and-true carrot cake recipe that they swear by? Pass it my way!