I've been having this cupcake "thing" lately, I think it started at our school's auction fundraiser. Our table won a bunch of cupcakes from Cupcake Royale. I had the Lemon Drop (YUM!) and then split a Chocolate Salted Caramel one with frosting that was just amazing!! They've been on the brain since then.
So, today in an effort to test-drive a recipe for a friend's birthday treat, I made Carrot Ginger Cupcakes with an Orange Ginger icing both recipes from MarthaStewart.com.
I'm not sure how this is different from a muffin other than the frosting on top. I'd be happier calling it a muffin and eating it without the frosting. If you know the difference between a cupcake and a muffin, other than frosted vs. unfrosted, please leave a comment and enlighten me. Also, please know that I belong to the camp that believes that Costco muffins are cupcakes without frosting.
Now, don't get me wrong...the cake is yummy, but not quite what I'd consider a cupcake in texture. The frosting was really flavorful and yummy, but not super fluffy considering the amount of dairy in it, and a little too cream-cheesy for my liking, but great combo of flavors. The ginger and orange together...mmmmmm.
This would be really good over your favorite gingerbread recipe!
If I were to try this again, I'd halve the cream cheese, up the butter and conf. sugar, and use milk or cream to smooth as needed. Also, thinking this might make a good loaf recipe...
I'm on a roll, but I'm not going to be so ambitious as trying a different one each week, but 2 a month is pretty doable!
I definitely will be attempting a Chocolate-Bacon-Maple Buttercream concoction I tried from Whole Foods about a month ago...stay tuned!
