Ice Cream Cupcake Contest 2012

This is my first time participating in this contest by Cupcake Project (2012 Ice Cream Cupcake Contest) and Scoopalicious.  Here is the recipe:

Carrot Cupcakes with Dulce de Leche Ice Cream

Ingredients:                                    

2 Cups all-purpose flour

2 Cups sugar (I used brown sugar)

3 Cups finely shredded carrots

1 Teaspoon baking powder

1 Teaspoon baking soda

1 Teaspoon ground cinnamon

1 Cup vegetable oil

4 Large eggs

1 Cup coconut flakes

1 Box raisins

1 cup nuts (I used pecans and walnuts)

1/2 pineapple puree

1 Teaspoon ground ginger

1/2 Teaspoon ground cloves

Procedure:

Preheat oven to 350 degrees F.  Line cupcake tins with paper muffin cups.

Combine all dry ingredients in a large mixing bowl.  Add the other ingredients except the pineapple while mixing.  Mix at low-speed for 30 seconds, scraping bowl constantly while mixing.  Add the pineapple.  Mix at high-speed for 3 minutes, scraping bowl every minute.  If the batter is too thin, add some flour; if it’s too thick, add more juice from the pineapple.  Pour batter into cupcake liners until they are 1/2 or 2/3 full.

Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.  Cool 10 minutes in pans then move to wire rack to cool completely.  Makes 24 – 36 cupcakes.

I topped the cupcakes with Dulce de Leche Ice Cream and decorated them with a pecan nut and coconut flakes.

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