Pineapple-Carrot Cake Cupcakes
Starting out on your own requires a lot of time, energy and patience.
Fortunately, there's cupcakes.
Today I took a break from business planning, menu writing and recipe reading (which boggles my mind that this is now something I call "work") to make cupcakes. This is by far my favorite carrot cake recipe, the little chunks of sweet pineapple and slivers of carrot shreds spiked with cinnamon are just a perfect combination. For icing, I just made a simple cream cheese frosting, listed below. Yum. Hello little afternoon snack!
Now it's back to work! Enjoy your afternoon...let's hope this gross weather makes it's way out of here soon!
Cream Cheese Frosting
- 1/2 cup butter, softened
- 8 oz. cream cheese, softened
- 4 cups confectioner's sugar
- 1 tsp. vanilla extract
Mix all ingredients thoroughly using a hand blender or stand mixer until smooth and lumps are gone.
What's Hot From The Small Boston Kitchen
Yesterday I left a little bit of a cliffhanger at the end of my post (oh how dramatic of me) and promised that I'd show you a little t...
Yesterday I posted pictures of a tasty little hors d'oeuvres that I had made in school this week and then I never included the recipe....
Pierogies, after a quick fry in some butter I can't help but think of my Babcia every time I make pierogies. The way she shuffled he...
Richard's best friend's family owns a maple syrup farm in New Hampshire and when we received a giant box of it last week, I spent a...
Everyone has their own definition of comfort food and while tough to formally define what it is because it changes from person to person, ...
When I first started really exploring Chinatown, Gourmet Dumpling House came up in nearly every discussion and was always strongly recomme...