Baked | Carrot Cupcakes w/ Browned Butter + Cream Cheese Frosting

Easter without carrot cake would be like Christmas with no egg nog. It's just not right! Everyone in my family loves Carrot Cake, so this year I decided to make these Carrot Cupcakes for my family's feast as they're easy to transport and look so pretty! I'm pretty picky when it comes to my favorite spring dessert - a lot of nuts, no pineapple and definitely no raisins! I tried my very best to frost the cupcakes like they do a Sprinkles...the key is to start with waayy too much frosting on top then wet an offset spatula with warm water to get a smooth dome shape.  I know it may be too late to make this recipe for Easter but I can guarantee these cupcakes will be a hit at any Spring celebration! Enjoy!

INGREDIENTS:
Cake
1 pound carrots, finely grated
3 large eggs (room temperature)
2 c. sugar
1 1/2 c. canola oil
1/3 c. buttermilk
1 1/2 tsp. vanilla extract
3 c. all-purpose flour
1 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground ginger
1/8 tsp. ground cloves
1-2 c. chopped walnuts

Frosting
2 sticks of unsalted butter (room temperature)
16 oz. cream cheese (room temperature)
1 tsp. vanilla extract
dash of sea salt
3-4 c. powdered sugar

Garnish
chopped walnuts

INSTRUCTIONS:
Cake. Preheat oven to 350°. Line cupcake pans with parchment paper. Whisk together carrots, eggs, sugar, oil, buttermilk, and vanilla extract. (To grate carrots, use grater or food processor.)
In another bowl, whisk together flour, baking soda, baking powder, salt, and spices. Stir flour mixture into carrot mixture until well combined.

Distribute batter evenly between the cups. Bake for 15-20 minutes or until cake tester comes out clean. Allow cakes to cool completely before icing.

Frosting. Place one stick of butter in a small saucepan. Cook on medium-high heat until butter is browned, about 5 minutes. Pour into small bowl and refrigerate for 15 minutes to cool.

Once cooled, cream together browned butter, regular butter, and cream cheese until smooth. Add vanilla extract and salt. Mix. Add powdered sugar one cup at a time. Mix well between each addition. After 3 cups, taste to see if additional sugar is necessary.

Assembly. Make sure cakes are completely cooled before frosting. For the perfect Sprinkles 'dome' place a large scoop of frosting on the center of the cupcake, run an offset spatula under warm water to heat it up then twist the cupcake in your hand using a little pressure to push the frosting to the sides. Continue to rewet the spatula until you get a nice, smooth layer. Sprinkle with chopped walnuts if desired.

Refrigerate. Serve cake at room temperature.

photography and styling by kristin kerr luber for simply smitten / recipe modified from faux martha

Baked | Banana Walnut Cake

Why hello there!  Long time no see.  If feels good to be back after my week-long stint with the stomach flu.  Seven days of jello, applesauce and ginger ale left me craving something sweet....banana cake with chocolate frosting to be exact.  I actually hate bananas and most other fruits (more on that another time) but add a little sugar, butter and chocolate and I'm a happy camper! I have the post flu I can eat anything I want mentality right now so I'm pretty sure I'll be considering this my daily dose of fruit for the next few days. Yummy.

CAKE
21/2 cups all-purpose flour
11/2 teaspoons ground cinnamon
11/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, at room temperature
11/2 cups sugar
1 teaspoon vanilla extract
1 tablespoon instant espresso or coffee powder
2 large eggs, at room temperature
6 tablespoons buttermilk, at room temperature
2 cups banana puree (3 to 4 very ripe bananas)
11/4 cups walnuts, toasted and coarsely chopped
FROSTING
10 ounces bittersweet chocolate, coarsely chopped
1/2 cup strong brewed coffee or espresso
10 tablespoons unsalted or salted butter, cut into pieces, at room temperature

DIRECTIONS
Preheat the oven to 350 degrees F. Butter the bottom and sides of two 9-inch round cake pans and line the bottoms with circles of parchment paper.

To make the cake, in a medium bowl, whisk together the flour, 11/2 teaspoons cinnamon, the baking powder, baking soda, and salt. In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the 1 cup butter and 11/2 cups  sugar on medium speed until light and fluffy, 3 to 5 minutes. Add the vanilla and instant espresso or coffee powder, then beat in the eggs one at a time, mixing until completely incorporated. Mix in half of the flour mixture, followed by the buttermilk and banana puree. Stir in the remaining flour mixture, then stir in the pecans or walnuts just until combined. Don't overmix. Divide the batter evenly among the 2 prepared pans. Bake until golden brown and a toothpick inserted into the center of the cakes comes out clean, about 40 minutes. Remove from the oven and let cool completely.

To make the frosting, combine the chocolate and coffee in a medium heatproof bowl set over a pan of simmering water, stirring occasionally until the chocolate is melted and the mixture is smooth. Remove the bowl from the heat and whisk in the 10 tablespoons butter until combined.

To assemble the cake, invert one cake onto a serving plate and peel off the parchment. Spread about 3/4 cup of the mocha frosting over the surface of the cake. Invert the second cake layer out of its pan, peel off the parchment, and place it over the frosted cake layer. Spread the remaining frosting evenly over the top and sides of the cake.

recipe from bon appetite / photography by kristin kerr luber