When I am stressed, I bake. On Wednesday I was very frustrated by inept postal workers. Having recently gotten married, I have been changing my name for everything...so last Wednesday, I tried to change my name on my passport and the guy just didn't want to deal with me...he didn't know how to change my name and gave me many useless forms that didn't even involve a change of name due to marriage. So I left, and I will go back to somewhere else to change my name later.
Anyway, the stress of Wednesday led me to bake. And I made Apple Carrot Cupcakes with a buttermilk cream cheese frosting (the buttermilk was leftover from when I made my chocolate birthday cake). So here is the recipe in case you want to try (when you are not stress baking). I gave some to my landlord's grandkids and they absolutely loved them, come to that my landlord liked them too!).
Apple Carrot Cupcakes
Ingredients:
For the Cake:
1 1/4 c. all purpose flour
3/4 c. whole wheat flour (may use 2 c. all purpose flour-total-instead)
2 c. sugar
1 c. shredded apple
1 c. shredded carrot
1 tsp baking soda
1 tsp baking powder
4 lg eggs
1/2 c. green tea
1/4 c. oil
1/4 c. orange juice
1 tbsp vanilla extract
For the Frosting:
2 sticks butter, softened
6.5 oz cream cheese
1/2 c. buttermilk
1/2 c. confectioner's sugar
1 tbsp vanilla
Directions:
For the Cake:
Mix all of the dry ingredients together. Scramble the eggs, then mix in all of the wet ingredients with a wooden spoon. Fill cupcake pans with batter. Bake at 350 for 20-25 minutes until done. Makes 24 cupcakes. Allow to cool before frosting. (P.S. don't forget to line or grease the cups before filling!)
For the Frosting:
Mix the butter, cream cheese and vanilla together with an electric mixer. Slowly add in 1/4 c. of the sugar. Continue to mix. Add in the buttermilk, then the rest of the sugar. Whip on high for 1-2 minutes until creamy and smooth. Immediately use to frost cakes. Refrigerate any leftovers...it will be good for up to 1 week.
