We had a family classroom potluck last night. For the longest time, I debated what I was going to bring. We're the Screwbean Mesquite room (all the rooms are named after trees), so I joked that I was going to bring "screw beef" — beef shaped into a spiral. Aware that that was merely a pipe dream, I decided that I needed to settle on something people would actually eat. Cupcakes are always a safe bet, so cupcakes it was.
But what kind of cupcake? Chocolate? Black bottom? Lemon-frosted? It didn't help that the latest issue of Martha Stewart Living has an article featuring many varieties of cupcakes — making the decision process even more difficult.
Then, over at Vanilla Garlic, help arrived. It came in the form of a recipe for a carrot, cardamom, cashew, and bourbon cupcake. It's a mouthful to say — and a tasty mouthful at that. The cakes are moist, and the addition of bourbon and cardamom works really well here. The frosting was a little too sweet, but I think that's true in general of cream cheese frosting.
I made a few adjustments, first by making them into cupcakes "bites," using mini cupcake tin. This reduces the baking time to ten minutes per batch. I also cut the recipe in half, making three dozen mini cupcakes. Also, I omitted the cashews, as I work at a site that is nut-free.
They definitely were a hit. Next time, Petit Pois Muffins.