Birthday Carrot Cake Cupcakes

It’s December 12. My eyes open at five 0′ clock in the morning. Why am I awake so early? And on a school day no less? Perhaps its the excitement of running off to school and taking three finals. Ha, yea right! Perhaps, its because I’m hungry. No, the real truth is that my eyes opened and I awoke early out of pure excitement. Excited for what the day will bring me, and has in store for me. I walk down the stairs, still half asleep being careful not to tumble down, only to find streamers twirled across the ceiling, in all directions. Gold and black balloons, litter the floor. A birthday banner so neatly and evenly mounted on the wall. A small mountain of presents tucked away on a corner of the tablecloth-lined table. A smile instantly sprawls across my face and I’m instantly overcome with gratitude, thinking to myself “Man, I have the best family in the world! How did I get so lucky?”

So why is this day so special? You see it all began one cold December day, 23 years ago. I’m sure it was raining. The day was December 12, 1988. I still remember it like it was yesterday…..well maybe a vague recollection of a memory. Anyhow, back to my story. Oh yes, December 12, 1988. The day was filled with Christmas in the air, and an excitement that couldn’t be explained. It was made all the more special, by a certain someone’s arrival. A bundle of joy that was ready to enter the world, 3 months early. He came without warning. A perfect stranger that everyone knew too well already. Wrapped in a blue blanket and ever so cutely the beautiful boy, after three daughters a wonderful sight to behold, comes home to eagerly awaiting sisters. Who is this magnificent bundle of adorableness that fills their world with such happiness for the next 23 years? Well, it’s me of course!

And from that day on, without fail, each year on the 12th of December, a family makes the day all the more special for their son and brother. A cake, decorations, presents, love and happiness fill to the brim. It’s present everyday of the year, sure, but for some reason on a birthday you feel it more. It intensifies throughout your special day. And why shouldn’t it be? We all deserve some birthday cheers on our day of birth. So to everyone who shares a birthday on this incredible day, including my idol Mr. Frank Blue Eyes Sinatra, I only have two words to say to you; Happy Birthday.

The starring cast:

Now normally we start off the story by throwing butter into a mixing bowl and creaming it to death with sugar.

Today however, we’re doing things a little different. I wanted to keep you all on your toes.

Crack the eggs into a mixing bowl.

Once all the eggs have been cracked, pour in the sugar.

I don’t want anyone to feel left out so I invited both sugars to the party.

Mr. Granulated.

And of course Ms. Brown Sugar.

Start on low and cream together, moving to “medium high.”

Continue to mix until the mixture is creamy, thick and light in color.

As the eggs and sugars are combining, mix the dry ingredients.

In a large bowl, measure out the flour.

Add:

Baking Powder                            Baking Soda                                  Salt

Nutmeg                                Cinnamon                                        Mixed

  

 

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Carrot Cake Cupcakes

For the Cake:

Ingredients:

• 2 1/2 cups All-Purpose Flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 4 large eggs
• 1 cup granulated sugar
• 3/4 cup packed light brown sugar
• 1 cup vegetable oil
• 1/4 cup milk
• 1 tablespoon vanilla extract
• 3 cups loosely packed shredded carrots (about 6 medium)
• 1 cup walnuts, chopped (optional)

For the Frosting:

Ingredients:

• 1 stick of butter, softened
• 1 8 oz block of cream cheese, softened
• 1 teaspoon vanilla extract
• 3 cups powdered sugar
• chopped almonds, for garnish.
• orange and green food coloring

Preparation:

Preheat oven to 350. Line two cupcake pans with cupcake liners.

In a medium bowl, combine flour, baking soda, cinnamon, baking powder, salt, and nutmeg.

In a large bowl, with mixer at medium-high speed, beat eggs and granulated and brown sugars until blended, about 2 minutes, frequently scraping bowl with rubber spatula. Beat in oil, milk, and vanilla. Reduce speed to low; add flour mixture and beat until smooth, about 1 minute, scraping bowl. Fold in carrots and walnuts (if using).

Spoon batter into prepared cupcake tins. Bake until toothpick inserted in center comes out clean, 15-20 minutes. Cool in pans for about 5 minutes. Remove and transfer the cupcakes onto cooling racks and allow to cool completely.

For the frosting: Combine all ingredients in a large bowl and beat until thick and smooth. Pipe out the frosting onto each of the cupcakes. Top with chopped almonds, if desired. Dye half cup of the frosting orange, and 1/4 cup green. Pipe out the carrots on top of each cupcake if you wish. Enjoy!

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