Spring Carrot Cupcake

Made these carrot cupcakes for a co-worker’s birthday today. I must say they turned out better than I thought after committing an awful baker’s mistake which is not checking the time i started my baking. I technically did look at the digital clock on my oven but didn’t realize i was looking at the temperature and not the time. It’s what happens when i bake on a Monday night I guess!

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IMG_2927These were made with carrots, crushed pineapples, and coconut topped with a cardamom cream cheese frosting. Still they turned out to be moist inside and baked just right!

Some people ask me why I bake and how I find the time to do it. I bake because I love treating other people to food & dessert and seeing their (mostly smiley) faces when they taste it. People are happy when they eat cupcakes. I really think they help with releasing endorphins and serotonin – all the happy hormones! After all, cupcakes has boomed into a multibillion dollar industry in the last few years. It’s easier to find time to do the things we love and are passionate about. Whenever I’ve collected all my ingredients from the store, my heart leaps with a little excitement every time, like a child waiting to open her gifts on Christmas day. You never know what you’re gonna get as the final product!

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2 thoughts on “Spring Carrot Cupcake

  1. Grinning ear to ear all night over these delicious treats! You always know how to brighten my day!! I’m so lucky!

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