Like many children it was difficult to make me eat my vegetables. I used to dream up new and creative ways to hide away my peas, carrots, corn, beans, etc. Some weren’t so original like stuffing all the vegetables into my mouth then conveniently having to go to the washroom afterwards only to flush them into the toilet. That one backfired once when I got caught by my wise parents and I had to endure a car ride across town where I was made to stay in the car until I was finished my macerated mouthful of corn. I still won that round since while my parents were inside visiting with my grandparents I spit the corn into the backseat ashtray.
Another dinner my mom made a deal with me. If I ate my peas then I didn’t have to eat the rest of my mashed potatoes. So of course, when no one was looking, I stuffed my few peas under the mound of remaining potatoes. I thought I was pretty sly but when my dad scraped the food into the garbage and the potatoes flipped over it was pretty obvious.
The most masterful of my vegetable disappearing acts was yet to come. Our kitchen table was extendable with a leaf in the middle, but we normally kept it small. That fact was to my advantage since it made a nice little shelf underneath the table with which I could abscond unwanted vegetables. The key was to dispose of the evidence later so no one would find my secret hiding place, but one night I forgot a pile of peas. Days later while my dad was mopping the floor he moved the chairs and table so he could get at the linoleum underneath. As he shifted the table out spilled hundreds of wrinkly dehydrated little peas that skittered over the floor with a pitter patter I will not soon forget.
Today I attempted to atone for my vegetable misdeeds by baking cupcakes out of vegetables. Hey, you have to get your vitamins somehow right? Why not through deliciously moist, adorably tiny, beautifully spiced, prettily frosted cakes?
Makes 8 dozen mini cupcakes.
Source: My family recipe.
2 cup flour
2 tsp baking powder
I tsp baking soda
1 tsp salt
I tsp cinnamon
4 eggs, room temperature
1 cup oil
2 cup granulated sugar
3 cup grated raw carrots (5 medium carrots)
Cream Cheese Icing
1 250g pkg cream cheese, room temperature
1 cup unsalted butter, room temperature
1 tsp vanilla extract
3 – 5 cup powdered sugar, sifted
For the Cream Cheese Icing:
In a large bowl with an electric mixer beat cream cheese, butter and vanilla until it’s light and fluffy. Add the powdered sugar and mix until it’s smooth and your desired consistency. Refrigerate the icing at least 30 minutes before using it.
For the Carrot Cupcakes:
Preheat the oven to 325 degrees and place a rack in the middle. Line mini muffin tins with mini muffin liners and set them aside.
In a medium sized bowl whisk together the flour, baking powder, baking soda, salt and cinnamon. In a large bowl using an electric mixer beat the eggs, oil and sugar. Blend in the dry ingredients then fold in the grated carrots.
Spoon about a tablespoon of batter into each muffin cup until they are about 3/4 filled. Bake them for about 15 – 20 minutes or until a toothpick inserted into the middle comes out clean. Transfer them on a cooling rack and let them sit for at least 10 minutes before frosting with your desired piping tip. Enjoy!