Just thought I’d share the festive cupcakes I made for the occasion using some of the goodies from this month’s My Bakers Box!
These are (homemade!) carrot cake cupcakes with store-bought vanilla frosting. This was actually my first time making carrot cake(s) from scratch and I was really pleased/shocked at how well they turned out.
I used a basic recipe for vegan carrot cake from “How it all Vegan” by Tanya Barnard and Sarah Kramer. I didn’t tweak it at all, except for going the cupcake route rather than a full-sized cake.
I was lazy and used the only canned frosting I had on hand — a Christmas-themed tub that I got on clearance after the holidays. I know, I know… But hey, it IS pastel, so… [read more…]