These cupcakes are loaded with carrots. I have been experimenting with different piping tools and mixing colors for frosting cupcakes. I want the cupcakes to look noticeably different although a lot of the cupcakes have cream cheese frosting. I think I will also use a different piping tip for them next time I make them. Previously, I used larger gummy carrot pieces as toppers and I see that these mini candy carrots I used on these cupcakes are much smaller than I expected.
Tonight I used the same recipe from Sept 2, 2012 and I have decided to keep this recipe as my vanilla cupcake. I used 1 teaspoon of vanilla and 1/4 teaspoon of french vanilla flavoring. I used a hand mixer to cream the butter and sugar then used a wooden spoon to stir the milk and dry ingredients into the cream mixture. If you want fluffy, moist cupcakes use the spoon. It works!
Nice and moist but not so pretty if you over fill the cups as I did with the ones on the left.
This is my basic recipe but I tried powdered buttermilk and a little French Vanilla extract in this batch. I mixed the powdered buttermilk into the water and the batter seemed thinner than usual. The texture was nice and the cupcakes were light and airy.