December 20, 2012

Hostess Gifts

Apple-Carrot Baby Cakes with Goat & Cream Cheese Topping
{original recipe from Simply Recipes}

With the holiday season in full swing, why not surprise the hosts of the next party you attend with these muffin-like cupcakes, packed with enough nutrients to be fitting for breakfast the next morning!

2 cups all purpose flour
1.5 cups sugar
2 tsp baking soda
1.5 tsp baking powder
1.5 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
2 tsp unsweetened cocoa powder
1/8 tsp freshly ground black pepper
1/4 tsp salt
1 cup vegetable oil (light olive oil, canola oil or grapeseed oil)
4 large eggs, lightly beaten
1 & 1/2 cups packed coarsely grated carrots (about 3 medium)
1 & 1/2 cups packed coarsely grated  tart apples (i used 2 medium Granny Smith)
1 cup coarsely chopped pecans (i used 1/2 cup pecans + 1/2 cup hazelnuts)

frosting ingredients:
5 oz goat cheese (plain), room temperature
4 oz cream cheese, room temperature
1 tbsp unsalted butter, room temperature
1/2 tsp vanilla extract
1 cup powdered sugar
yield: 24 baby cakes

1. preheat oven to 350F with rack in center of the oven

2. in large bowl, combine flour, granulated sugar, baking soda, baking powder, spices, cocoa, pepper & salt. whisk to combine, then stir in oil & eggs. stir in carrots, apples & nuts.

3. if using cupcake holders, place in muffin tins, otherwise grease lightly with butter & dust with flour. fill muffin tins with batter until 3/4 full.

4. bake for approximately 20 minutes, less if not using paper liners, or until a toothpick inserted comes out clean. let cool completely before frosting.

5. beat goat cheese, cream cheese, butter & vanilla until smooth and fluffy, about 3 minutes. gradually add powdered sugar and mix until combined. 

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