I woke up last Sunday morning bursting with energy for some reason. After multiple attempts to wake Chris up with my thrashing about, I finally headed to the kitchen trying to find an outlet.
And I did, in some scrumptious carrot cupcakes
Chris wandered out of bed an hour or so later and padded over to the counter where the muffins/cupcakes/little morsels of goodness sat cooling. Then, armed with a butter knife and a substantial pat of butter, he proceeded to inhale 2 or 3 of the still-warm muffins in less than 5 minutes.
So I think they were good.
The crumb was perfect, they were moist, the flavor was all carrot and spice and not too sweet. Yum.
I used this recipe with a couple of changes that made for awesomeness including:
Used 2 C of very finely shredded carrots instead of 1 and 1/2 C
Used only 1/3C oil instead of 3/4C
Added 1/3C pineapple juice from tin
Tripled (or quadrupled potentially) the amount of cinnamon and could have added more
Added a pinch of nutmeg
Added about a teaspoon ginger (again, could have added way more)
Forewent the frosting but I’m sure they would be really good (albeit much sweeter) with said frosting