Monday, May 13, 2013

carrot coconut cupcakes

the goods:
1 and 1/4 cups shredded coconut
1 cup sugar
1/3 cup vegetable oil2 tablespoons fresh orange juice
1/2 teaspoon vanilla extract
2 large eggs
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground allspice
1/2 teaspoon salt
3/4 cup plus 2 tablespoons flour
1 and 1/2 cups shredded carrots
cream cheese frosting:
8 ounces cream cheese, at room temperature
3/4 cup confectioners' sugar
1/4 teaspoon vanilla extract

Preheat oven to 350 degrees. Spread 1 cup of the shredded coconut out on a baking sheet, and toast in the oven until golden brown, about 5 minutes. Transfer the coconut to a small bowl and set aside to cool.
In a large bowl, combine the sugar, oil, orange juice, vanilla, and eggs. Stir in the baking powder, baking soda, allspice, and salt. Add the flour; mix. Stir in shredded carrots and remaining 1/4 cup shredded coconut.
Line muffin tin with paper liners; distribute the batter evenly. Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Let the cupcakes cool.
Make cream cheese frosting: In a mixing bowl, whisk the cream cheese, sugar, and vanilla together until smooth. Use immediately, be sure cupcakes are completely cool before frosting. Garnish with toasted coconut.