April was a very busy month for me and I did not get a chance to bake the April cupcake. So thanks to my sister-in-law's urging, I baked April's cupcake today. It is a carrot-walnut cupcake with cream cheese frosting with candied carrots and walnuts. It is a really good cake -- nice and moist. You could easily use this batter for a carrot cake.
Here are some of my observations:
1. This was probably one of the easiest cupcakes to make. The batter was super easy to make, and, as I said, super moist. The cream cheese frosting was easy to make & the carrot strips & walnuts were easy to candy.
2. I used my food processor to grate the carrots. Word to the wise (especially if you don't use your food processor very often), make sure you turn the grater/slicer to the correct side that will grate your carrots and not slice them. 😏
3. I'm still having trouble using a piping bag to frost my cupcakes. After my futile attempt to pipe the frosting, I smoothed it out with a knife.
4. I only put walnuts in half of the batter for those that don't like nuts or have allergies. I decorated the cupcakes with just candied carrots for the ones without walnuts, and I decorated the ones that had the walnuts in the batter with candied carrots AND candied walnuts.
Here's the link to the cupcake recipe on Food Network. Enjoy!
