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Carrot Oatmeal Raisin Cupcakes

Sometimes I get really excited to make something, and then I make it, and it's not as awesome as I thought it would be, so I sit there wondering whether or not I should post it on my blog, because I only like to post the awesomest recipes, but at the same time, food bloggers should just post what ever they make and plus, everyone has their own taste.... so yeah, story of my life. Yay.

Needless to say, these cupcakes were one of those less than awesome things that I wasn't sure if I should post or not, for many reasons. First of all, I expected them to be light and fluffy, but they turned out to be really dense. Second of all, I don't usually make frosting but I made an exception this one time, and I regretted it. Not because the frosting didn't taste good, but because it didn't look good. Adding the coconut gave it a weird texture, and yes, I know it all ends up in your stomach mixed up with everything else, but before it ends up in your stomach, it ends up in a picture on my blog. And if the frosting doesn't look good, the picture doesn't look good, and there's nothing I hate more than less than perfect pictures.

Okay, so maybe those aren't a lot of reasons, but they were enough to make me hesitant. Maybe it's not the cupcakes' fault though. Maybe I made a mistake with a measurement or something. It would be rude of me to put all the blame on the cupcakes. Especially because that would also mean I'm blaming their original creator, who by the way, created them without any set recipe, just from using unused food products in her pantry. I couldn't do something like that to save my life, so I have no right insulting anyone's creativity. Whatever the reason may be for my cupcakes coming out the way they did, it's nothing a few personal adjustments can't fix---words of the wise, words of my mother.

Carrot Oatmeal Raisin Cupcakes

Yield: 12 cupcakes
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For the cake:

1 egg
3/4 cup brown sugar
pinch of vanilla powder (or 1 teaspoon vanilla extract)
1/3 cup pineapple juice
1/4 cup olive oil
1/2 cup plain yogurt
1/3 cup raisins
1 and 1/2 cups all purpose flour
2/3 cup old-fashioned oats
1/2 teaspoon baking powder
1 teaspoon cinnamon
1/4 teapoon salt
1 cup shredded carrot

For the frosting:

6 tablespoons butter
3/4 cup brown sugar
1/3 cup milk
pinch of vanilla powder (or 1 teaspoon vanilla extract)
1/8 teaspoon salt
8 oz. cream cheese
1 cup shredded coconut


Preheat oven to 350 degrees F.

Using a hand mixer, beat the egg and brown sugar in a bowl, until light brown and bubbly. If desired, soak the raisins in the pineapple juice for about 5-10 minutes to soften.

Add in the vanilla, pineapple juice, olive oil, yogurt and raisins to the wet mixture.

In a separate bowl, combine the flour, oats, baking powder, cinnamon and salt. Add dry to wet and mix until just combined. Add in carrots.

Pour into prepared muffin cups and bake for 15-17 minutes. Let cool.

For the frosting, melt the butter and brown sugar in a small saucepan. When melted, remove from heat and add in the vanilla, milk and salt. Let cool.

In a mixing bowl, whip up one block of cream cheese. Slowly add the cooled caramel mixture, a bit at a time, and spin to incorporate. Once the caramel's all added, turn the speed to high and whip for about a minute until the frosting is smooth. Dump in the coconut and stir.

Dollop a heaping tablespoon of the frosting onto each cooled cupcake.

Adapted from Mommie Cooks

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