Mary Magdalen Carrot Cupcakes

I baked these particular carrot cupcakes for a friend’s graduation party. Her dissertation focuses on art depicting Mary Magdalen, which should explain the cupcake toppers.

I knew time would be tight, so I prepared them in stages. Earlier in the day before the party, I grated the carrots and sealed them in an airtight container and measured out and mixed my dry ingredients (sugar in one container, flour mixture in another). I was back to bake them after dinner, giving the cupcakes some time to cool, then sealing them up for the night.

Unlike some mixer attachments, I use my slicer/shredder often. It’s great for grating 1 lb. carrots.

That just left the frosting—and creation of the cupcake toppers—for the day of the party. I confess, I didn’t follow my own advice and tried piping on the frosting. Things got a lot easier when I turned to an offset spatula. For the toppers, I printed 2 copies of 2×3-inch images and taped them back-to-back onto toothpicks. (I actually used flag toothpicks, which provided a stable base.)

And, there you have it, Mary Magdalen Carrot Cupcakes!

Cupcake Recipe

Recipe: Cream Cheese Frosting

Makes plenty for 2 dozen cupcakes (exact amount needed depends on icing method)

1 stick unsalted butter
8 oz. cream cheese
1 teaspoon vanilla extract
1 pound powdered sugar

Using an electric mixer, cream the butter and cream cheese, then add the vanilla. Slowly add the powdered sugar and beat until desired consistency.

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