In order to properly de-stress after my ridiculously stressful day, I whipped up a batch of cupcakes for a friend.
I started with Alton Brown's Carrot Cake recipe and followed that up with How to Eat a Cupcake's Perfect Cream Cheese Icing. Alton's list of ingredients wasn't too daunting and Cassie promised this cream cheese was pipe-worthy.
In actuality, the list of ingredients for Alton's carrot cake was not the most demanding part of his recipe. I should have known. He wanted me to make the batter in several stages in a food processor. Well... my food processor (like my kitchen and everything in it) is tiny. I knew there was no way that I could make a batter, start to finish, in my food processor.
I just forked the dry ingredients and beat the wet with the hand mixer. When it came time to mix the two, I just used the fork again.
I'm sure the science was against me, but Alton wasn't here to yell at me. Do you think Alton ever yells?
Cassie's cream cheese method is spot on. Follow the link and you will never make cream cheese icing the same way again! The icing was a sinch to throw together and it piped like a dream! It was smooth and perfect. I'm so in love. This will only encourage me to use cream cheese icings even more than I already do. Wow.
And how, you might ask, could these adorable carrot cake cupsters with perfect cream cheese icing get any better?
And why, you might ask, are they in the freezer?
Well... I guess you'll just have to tune in tomorrow at the same bat time, same bat channel to find out!