Carrot Cupcakes

My sweet husband’s birthday was Monday and one of his favorite cakes is carrot cake. Seeing we McKeever’s like to celebrate for days, I turned his favorite cake into cupcakes. He loved this, because it didn’t limit him on how many he could eat.

“A slice of cake visually says this is all you get. However, a cupcake is so small that you can treat yourself to two!” says Charles. I can’t help but agree.

Now comes the part where I tell you how I made these tasty delights. Well for those of you who like to bake from scratch, move along, there’s nothing to see here. After studying over a complex recipe with ingredients I would never use again, I bought a box of Betty Crocker’s Super Moist Carrot Cake Mix. On the back of the box there was a recipe for Ultimate Carrot Cake. It called for the extra bits like shredded carrot, crushed pineapple, nuts, raisins and coconut. Perfect! I had most of that at home, I just needed cream cheese for the frosting and I was set.

My daughter helped me in the kitchen. She totally grooved on making her daddy’s cupcakes. She especially loved sneaking her finger in the icing bowl every chance I turned my back!

So for the cake, just pick up the box. As for the icing, that came from somewhere else.

HERE’S A GOOD CREAM CHEESE FROSTING RECIPE

• 1 (8oz) package cream cheese, softened
• 1/2 cup butter, softened
• 16 oz. powdered sugar
• 1 teaspoon vanilla

Blend the soft butter, cream cheese, and vanilla together with a electric mixer. Slowly add in powdered sugar until smooth. Frost cupcakes after they have fully cooled.

Oh yeah, they’re good!