Let Them Eat (Cup) Cakes! – Part 1 (with Organic Cupcake Recipe for Kids)

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From Lisa Barnes

There’re lots of cakes around my house in July. My son, my daughter and I were all born in July. This year cake number one was for my daughter’s first birthday. They were lovely little mini bundt carrot cakes with cream cheese frosting. I love my mini bundt pan. You can’t go wrong. My audience is easy to please too. My daughter has never had cake. Actually she still hasn’t, since all she did like to eat was the cream cheese frosting off the top. My son was happy as he said “I get a whole cake”? The parents and grandparents enjoyed these as well. A success!

Here’s the recipe…

Carrot Cupcakes
Perfect for celebrating baby’s first year. These cupcakes have no nuts or raisins for potentially allergic little revelers. This versatile batter can be baked in mini cupcake/muffin tins, regular tins or mini bundt pans. Just remember to adjust cooking times – 10 – 12 minutes for mini, 15 – 20 minutes for regular, and 20 – 25 minutes for bundt.

Expeller pressed canola or sunflower oil, 1 1/4 cups

Brown sugar, 1 cup firmly packed

Large organic eggs, 4

Unbleached all-purpose flour, 2 cups

Whole-wheat pastry flour, 1 cup

Baking soda, 1 1/2 tsp

Ground cinnamon, 2 tsp

Nutmeg, 1/2 tsp freshly grated

Salt, 1/2 tsp

Orange zest, 2 tsp minced

Organic carrots, 12 ounces, grated (about 3 cups)

Frosting and Garnish

Organic Light cream cheese, 8 oz

Confectioners’ sugar, 2 cups

Fresh organic lime juice, 1 Tbsp

Orange zest, 2 tsp minced (optional)

Preheat oven to 400°F. In a large bowl, beat oil and sugar together, then add eggs one at a time. Add flours, baking soda, cinnamon, nutmeg, salt, and zest and beat until combined. Fold in grated carrots. Line two, 12-cup cupcake pan with paper cups. Spoon batter into cups, filling half full, and bake until a toothpick inserted in center of a cupcake comes out clean, 15–20 minutes. If using mini cupcake cups, bake for 10–12 minutes; for mini Bundt pans, 20–25 minutes. Remove cupcakes from pan and cool on rack while making frosting. The next cake was not so easy… (stay tuned for cake chronicles part 2).
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Lisa Barnes is author of The Petit Appetit Cookbook and lives in Sausalito, California.
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