The mix I get has carrots and raisins. I pick out all the raisins and throw them away!! Who has ever heard of raisins in carrot cake??? Not me!! But I guess that's really up to you so keep them in if you prefer!
Why do I start with a boxed cake mix? Check it out here.
First the Cake:
Ingredients:
Making the Batter:
First things first preheat the oven to 350 degrees.
Make sure you use the right measuring technique. You can refer to this post
After picking out the raisins (you can leave them in if you want)
Add the carrots to the hot water and let them sit for about 5 Min.
Combine the eggs, oil, and the amaretto and beat on low for 30 secs.
Fold in the carrots with the excess water.
I didn't have any regular cupcake liners so I made mini cupcakes. I ended up with 3 pans all together.
I like using a scoop to make my cupcakes all the same size.
Scoop the batter into lined cupcake pans
Bake for 15 min and then check. When the toothpick (or cake tester) comes out clean or few crumbs they're done!
Cool in the pan for about 5 min then take them out to cool the rest of the way on cooling racks.
Cream Cheese Icing:
I'm not the biggest fan of cream cheese icing but this recipe I like. You can always add more cream cheese to make the cream cheese flavor more pronounced. Which I did for these cupcakes. As well as adding additional powdered sugar to make it more stable. I usually use vanilla extract but Since I put amaretto in the cake I wanted to tie it in with the icing too.
Ingredients:
Beat the cream cheese and butter. Do NOT over beat!
On low speed mix in the powdered sugar till smooth. Beat in the amaretto till mixed in. Again do NOT over beat!
And were ready to put the cupcakes all together!
I had to use a gallon sized zip lock bag and tip because I didn't have any piping bags at the house!
Why do I start with a boxed cake mix? Check it out here.
First the Cake:
Ingredients:
- 1 deluxe carrot cake mix (Yes! I start with cake mix!)
- 4 eggs
- 1 C HOT water
- 1/4 C Amaretto (you can use water)
- 1/4 C oil
- 1/2 C sour cream
Making the Batter:
First things first preheat the oven to 350 degrees.
Make sure you use the right measuring technique. You can refer to this post
 |
| with raisins (eww!) |
After picking out the raisins (you can leave them in if you want)
Combine the eggs, oil, and the amaretto and beat on low for 30 secs.
 |
| Eggs, Oil, and Amaretto |
 |
| Mixed for 30 Secs |
Then add the cake mix and sour cream.
Beat on medium for 30 secs. Scrape the bowl and then beat on high
( 6 on a kitchen aid stand mixer) for 2 min.
Fold in the carrots with the excess water.
I didn't have any regular cupcake liners so I made mini cupcakes. I ended up with 3 pans all together.
I like using a scoop to make my cupcakes all the same size.
Scoop the batter into lined cupcake pans
Bake for 15 min and then check. When the toothpick (or cake tester) comes out clean or few crumbs they're done!
Cool in the pan for about 5 min then take them out to cool the rest of the way on cooling racks.
Cream Cheese Icing:
I'm not the biggest fan of cream cheese icing but this recipe I like. You can always add more cream cheese to make the cream cheese flavor more pronounced. Which I did for these cupcakes. As well as adding additional powdered sugar to make it more stable. I usually use vanilla extract but Since I put amaretto in the cake I wanted to tie it in with the icing too.
Ingredients:
- 4 ounces Butter, softened (I use salted butter)
- 6 ounces Cream Cheese
- 1 lb Powdered Sugar
- 1/2 t Amaretto (you can use vanilla)
Beat the cream cheese and butter. Do NOT over beat!
 |
| Cream cheese and Butter |
On low speed mix in the powdered sugar till smooth. Beat in the amaretto till mixed in. Again do NOT over beat!
 |
| Finished Cream Cheese Icing |
And were ready to put the cupcakes all together!
I had to use a gallon sized zip lock bag and tip because I didn't have any piping bags at the house!
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