Yum

Tuesday, April 8, 2014

Carrot Cupcakes with Brown Sugar Cinnamon Frosting #GayLeaFoods

Moist carrot cupcakes are topped with a sweet and tangy brown sugar cinnamon, cream cheese frosting.


Hun... What's for Dinner?: Carrot Cupcakes with Brown Sugar Cinnamon- Maple Cream Cheese Frosting.


Well I'd like to think that Spring has finally sprung, and it's about time, since we are already into the second week of April. The snow is melting, the sun is shining and many of us are preparing for Easter. Every year the kids love to help me get our Easter Tree out and set up. It is a small, but very cute tree, on which hangs tiny Easter/Spring themed ornaments. It's a symbol of new beginnings, as trees come into bloom, birds return and everything turns green. While I love Easter, I often find myself conflicted during this holiday. I often feel like it I am not careful, I will loose sight of the true meaning of Easter. Being catholic, Easter is so much more than bunnies and chocolate. It is a reminder of a great sacrifice made for us, and an even greater miracle. As Easter days grows nearer, I take the time to sit with my kids, to share the Easter story and to remind them of how blessed we are every day and that Easter would still be a special day, without the chocolates, bunnies and eggs.

As a person who loves baking, holidays are always an exciting time to be in the kitchen. All those amazing Easter candies that pack the shelve at this time of year, get my creative juices flowing. For the longest time, I have been telling myself that I should make a carrot cake. I've never made carrot cake, but I love to eat it. So I took this opportunity to go ahead and make some carrot cake cupcakes. I wanted them to look elegant, like something you'd be proud to serve at the end of your Easter meal. Since it's spring, I knew I wanted to incorporate maple syrup into my frosting and decided to use Gay Lea's Cinnamon and Brown Sugar Spreadables Butter, in place of regular butter. I just knew that the flavourful butter would pair amazingly with maple syrup and cream cheese. I love that you can use Gay Lea's Spreadables butters right out of the fridge. No waiting for the butter to soften, before you can spread it, mix it or whip it. It comes in 3 flavours- Spreadables Regular, SpreadablesLight and Spreadables Cinnamon & Brown Sugar. They contain no preservatives and are a great source of Omega-3; which makes it a great alternative to regular butter.

“Disclosure: I am part of the Gay Lea Ambassador Program with Mom Central Canada and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.”



Hun... What's for Dinner?: Carrot Cupcakes with Brown Sugar Cinnamon- Maple Cream Cheese Frosting.




Carrot Cupcakes with Brown Sugar Cinnamon Frosting
printable version

1 1/2 C flour
1/2 C brown sugar
1/2 C sugar
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
a generous pinch of ground cloves
1/2 tsp salt
3/4 C coconut oil, melted
2 eggs, slightly beaten
1 tsp vanilla
3 medium (1 1/2 C) carrots, finely shredded
1 1/2 C sweetened flaked coconut, divided
Easter candies of choice (I used Hershey's Eggies)

Frosting:
6 oz cream cheese, softened
1/3 C Gay Lean Spreadables Cinnamon & Brown Sugar
2 Tbs maple syrup
4 C powdered sugar

Preheat oven to 350 degrees F. Grease or line muffin tins and set aside.

In a large bowl combine flour, sugar, baking powder, baking soda, cinnamon, ground cloves and salt. Stir in coconut oil, eggs and vanilla until well mixed. Gently stir in the grated carrots and 1 C coconut; the batter will be thick. Using a medium scoop, fill each muffin tin with batter; to 2/3 full. Bake in oven for 20-25 minutes; until a toothpick inserted into the centre comes out clean. Let cool slightly before removing from tins, to a wire cooling wrack. Cool completely.

Reduce oven to 250 degrees and let it cool to the lower temperature. Spread the remaining coconut onto a rimmed baking sheet and bake until golden brown, 10-15 minutes; stirring halfway through the baking time. Let cool completely.

Meanwhile whip the Gay Lea Spreadables Cinnamon & Brown Sugar with the cream cheese; until smooth and fluffy. Add in maple syrup and beat for an additional 2 minutes. Slowly add in the powdered sugar, 1 cup at a time, beating well after each addition. Once all powdered sugar is added, whip the frosting for 3 minutes, until silky smooth and fluffy.

To frost/assemble cupcakes: Place frosting into a large disposable piping bag, or zip top bag; cut a hole in the end, 1/4-inch in diameter. Using a circular motion, pipe frosting onto cupcakes. Carefully roll the edges of the frosting into the toasted coconut and sprinkle a bit on top. Place Easter candy in centre of each cupcake.


GIVEAWAY #1

Enter to win one year of FREE Gay Lea Butter, by winning 12 FREE product coupons.

a Rafflecopter giveaway

GIVEAWAY #2

Enter to win a Waring Pro Double Belgium-Waffle Maker ($190 value).

a Rafflecopter giveaway


This recipe is being shared at these AWESOME linky parties

See Ya in the Gumbo                                                  Block Party
In and Out of the Kitchen                                            Totally Talented Tuesday
Mix it Up Monday                                                      Treasure Box Tuesday
Marvelous Monday                                                     Share your Stuff Tuesday
Melt in Your Mouth Monday                                       Tasty Tuesdays
Meal Planning Monday                                                Create LINK Inspire
Two Cup Tuesday                                                       Time to Sparkle
You're Gonna Love it                                                   Clever Chicks

13 comments:

Glogirl said...

I would use gay lea spreadables on top of my waffles.

Kellie Plasman said...

I would use it to make flavored butter.

Wanda Ann Olsen said...

I would love this Waffle Maker. The cupcakes look delicious.
The butter flavored sounds yummy.
Wanda Ann @ Memories by the Mile

Michelle Meche said...

Cute cupcakes--they would wrap up Easter dinner so well.
The frosting sounds wonderful. Thank you for sharing, Cindy.

blogginggal said...

I'd use it to make cinnamon toast

Karryk said...

I use Gay lea spreadables in Apple Crisp, on pancakes, waffles, french toast and in oatmeal cookies

CJ Huang said...

I'm liking how you decorated your cupcakes for Easter. :) I'd love if you stopped by and shared with us on Five Friday Finds! :)

Couscous & Consciousness said...

Gorgeous cupcakes. Even if I didn't love carrot cake, I would still eat these for the frosting alone.

April's Homemaking said...

Thank you for sharing your recipe at Meal Planning Monday Recipe Link-Up. I hope you join us again this week! :) http://www.aprilshomemaking.com/2014/04/meal-planning-monday-recipe-link-up-6.html

Christine McN said...

Oh goodness! These are so cute!!

Lyne Proulx said...

They look so delicious! I just pinned the recipe to try it our:)

Soozle said...

I could have used Gaylea as a topping to my hotcross buns :)

lushka said...

Used it for buns and for mashed potatoes!