I have made this pronouncement this before, but I’ll say it again. I am not a foodie. Then why in heaven’s name write a food blog? I started a blog to combat white collar boredom. I chose food to blog about since I eat every day, and I truly enjoy to bake. More importantly, food offers a universal table for us to gather around.
If you refuse to believe me when I say I’m not a foodie, I’ll allow you a peek into my lunch box. Today my lunch consists of rice scrambled with an egg and peas, and an orange. Pretty simple. If I were a foodie, I would eat something delicious and beautiful. I’m so unfoodie, I can’t even think of an example of delicious and beautiful!
Why all this about a lack of foodiness? Because these carrot cake coconut snowballs converted me into as near as a foodie as I can get. These cupcakes are quite possibly the best cupcakes I ever ate, though I will fully admit carrot cake has been one of my favorite cake flavors since I was a kid. I must also admit the carrot cake, though it tastes really good alone, tastes best topped with the vanilla cream cheese frosting and sweetened, shredded coconut.
If you are not a coconut lover, and coconut seems to be one of those things where people fall firmly into the love or hate camp, you can still enjoy these cupcakes. The coconut is not baked into the cake or mixed into the frosting. The cupcakes are simply rolled into the coconut once frosted, so this last step can be easily omitted for those at Coconut Hate Campground.
The snowball portion of the name comes from the original recipe that was written to frost the entire cupcake and then roll it in coconut to look like a snowball. These lovelies are messy enough to eat as pictured, much less rolled in frosting, hence I opted for modified snowballs.
I experience a great deal of frustration when I bake something delicious, but then that deliciousness doesn’t translate through photographs. Sort of like Emma Stone’s dress at the Golden Globes. The fashion police who witnessed the dress in real life said it looked gorgeous, but on television the dress made Emma look a bit like a vamp. What I am saying is these cupcakes don’t look so great in the post, but I promise they will look great in your kitchen. Bake them and enjoy. They are delightful!
- For the carrot cake cupcakes
- 1 cup all purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup vegetable oil
- 2 eggs
- 1 teaspoon pure vanilla extract
- 1½ cups grated carrots
- For the cream cheese frosting
- ¼ cup (1/2 stick) butter, softened
- 3 ounces cream cheese, softened
- 1 teaspoon pure vanilla extract
- 1½ – 1¾ cups confectioners’ sugar
- 1½ cups sweetened shredded coconut
- Whisk the flour, sugar, baking soda, cinnamon and salt together in a large bowl.
- Add the vegetable oil and use a hand mixer on low speed to mix until just incorporated. The mixture will look like large crumbs.
- Beat in the eggs, one at a time, and the vanilla. The batter will be thick.
- Fold in the grated carrots until evenly distributed. The batter will thin when the carrots are added.
- Pour the batter nearly to the top of paper -lined muffin tins.
- Bake at 350 degrees until a toothpick inserted into the center of one of the cakes comes out clean, approximately 20 minutes.
- While the cupcakes bake, make the cream cheese frosting. Beat the butter, cream cheese and vanilla on high speed until thoroughly combined and smooth, about one minute.
- Reduce the speed to low and slowly add the confectioners’ sugar. The amount of confectioners’ sugar will vary depending on the desired consistency.
- Return speed to high and beat until fairly light and fluffy.
- When the cupcakes are cool, frost the top of one cupcake, and then dip the top into a bowl of sweetened shredded coconut. Repeat with the remaining cupcakes.