Check me if I'm wrong...
This is one specific recipe everyone is making? Or is it I have a better carrot cake one, try this! ?
Yes, this is one specific recipe we're trying. Just like a book club. We're critiqueing it. Just a fun way to try out new cc recipes. 
I would love to join the club 
and beg for your pickle recipe too it I may.
I will try out the recipe this weekend, I normally find that large cake recipes from the US doesnt work so well for me. I think its different ingredients and someone suggested the altitudes may be a factor as well. So I will try out this cc one and see if it will work for me!
GrandmaG.. Thanks for the pickle recipe ! Looks like we are all going to be very busy !
I'm a dork... sorry! 
Well I'm going to make the carrot cupcakes probably sat or sun but I made the coconut one that Martha Stewart had that we were going to do first and it is wonderful. I took a plate full to my daughters work and they went crazy over them. My husband who doesn't like coconut just had 3 of them. I also did the 7 minute frosting on them and they look so good and shiny. I will let ya'll know about the carrot cupcake as soon as I bake them. 
Oh did I say I love this thread GrandmaG. Great Idea.
I hope to make the carrot ones by sunday if not Mon for sure !
O.K. - I'm new to cupcakes, so I have questions rather than an educated critique.
I made the carrot cupcakes this afternoon - yummy, yummy, yummy And my family was so happy for such a delicious treat. I didn't have any oil, so I used 1 cup of melted butter instead. The cupcakes seemed kind of greasy and didn't seem to want to rise very much- is this why? Otherwise the texture seemed o.k. and the flavor was very good.
I also ended up with "chunkless" frosting 
since I didn't have coconut or nuts (which sound delicious), and I'm not a big fan of raisins.
I've also scheduled in an extra day at they gym
I have good news and bad news. The good news is I made the cupcakes with the recipe "as is" this morning. I was skeptical as my carrot cake recipe has the pecans, raisins and coconut in the batter not in the icing. I iced them this afternoon and took them to my Daylily Club picnic. They were really good, but a little on the sweet side. I just love the icing. I chopped the raisins in the food processer and if someone doesn't like raisins, this would be just the ticket. I couldn't identify them as raisins and with the coconut and pecans, it was the perfect combination. I baked minis and standard size. Used part of the icing and filled the standard size using the apple corer method.
The bad news there were so many deserts there that only a few got eaten. Mostly the minis. I am never taking cupcakes again. Of the deserts that got eaten, they were a peach cobbler and a blueberry cobbler. ALL of the KFC chicken was devoured. So unless I make KFC cupcakes, no more cuppies for them!! 
Dynee, sorry your cupcakes didn't go too well at the Daylily Club. It is so disappointing when you work hard on something and you don't feel they are appreciated!
I finished mine last night and had one right away. Couldn't wait! I thought adding the nuts, raisins and coconut to the frosting was really unique. Taking a bite of the cake and frosting together, you can't tell that the other ingredients are in the frosting and not the cake. It reminded me of my Grandma's spice cake so it brought back some good memories for me.
I refrigerated them and hubby had two for breakfast this morning. He really liked them and gave them a 9 out of 10! I had to have one with my coffee and thought they were better than yesterday!
I made them according to the recipe. I chopped my raisins with a knife and got one with every bite. I think there is just the right amount of nuts, raisins and coconut in the frosting. The coconut texture wasn't noticed very much but there was a hint of coconut taste. I bought the already julienne carrots and processed them to make them shredded.
We didn't find them too sweet at all. They would be great for a brunch or coffee or tea luncheon. A great Fall Season recipe. They made 27 cupcakes instead of the 24, didn't dome much but did rise nice. My oven was running cool for some reason so I bumped temperature up to 350. These are a keeper in my recipe file! I think they would be great with whipped cream filling or bettercreme.
I tried to post a PIC but it says I'm not allowed to post an extension with a jpg in this forum. I'll post them on the Home page.
Can't wait to try the next recipe!!
http://www.cakecentral.com/cake-photo-1257693.html
I baked the cupcakes last night and iced them this morning. They took 19 minutes at 325 in my oven.
I think they turned out great! The icing is chunky so you won't be able to pipe any decorations. However, by adding the raisins, pecans and coconut to the icing (rather than cooking them in the battter) their flavors really pop!! Sometimes with carrot cake the cream cheese icing overpowers the cake, but not with this recipe. I think the CCCC is off to a great start!
I haven't done the carrot cuppies yet but to answer your question GrandmaG I used the shredded coconut because I couldn't find the fresh. They are even better the next day. YUMMY
I found this thread last night and tried the recipe - divided everything in half - and they are great. I'm not super fond of carrot cake, but these were deffinantly yummy. And I really liked the chunky frosting, it makes the cupcakes look homey
Ok, I tried the recipe and am just full of feedback and questions! Hahaha.
Iâll start by saying they taste really good, and the smell while baking?? Well, that should be outlawed!! I do NOT hate this recipe! But I had a few things I want to discuss⦠first of all; I did get exactly 24 âservingsâ using 4 ounce nut cups and filling them with a #20 (3 tablespoons) cookie scoop, and they were none too full. I probably couldâve filled a little more and had a few less for nice full cuppies, but this was ok once I had the icing on⦠it didnât look as skimpy. Now, the recipe said to bake for 20-25 minutes⦠I lost count after 30 minutes and was just going by looks. Also, once the cuppy itself was done, I found that the top was not browned like you normally get with a cuppy. The top was still sticky and light in color. That threw me off a bit. But I didnât want to over bake them, so took them out anyway. Besides, once you ice them, who cares what color the top is, right? Iâm not sure if a higher temp would fix this issue⦠but it would make them dome a little which might make them more attractive. (They were pulling away from the nut cup too, which doesnât happen to me often.)
When they came out I broke one into pieces so I could have a taste warm, cool, then cool with icing, without eating three cuppies!! Warm was awesome, but immediately I felt it needed considerably more salt to bring out the flavor. I used kosher salt, which is a little less âsaltyâ tasting, but I made it a strong half teaspoon so I thought that would compensate for it. Next time I would either use table salt, or increase to a full teaspoon minimum. Once they cooled, they were nice and moist, which made me happy!
Iâll admit I was skeptical about putting the âchunksâ in the icing instead of the cake. I had to fight myself to keep from putting them in the batter, but once I had it all together, Iâll agree that it was a very nice twist. (Could eat the icing alone with a spoon!!) Speaking of icing, did anyone else wish they had at least half again as much?? Next time Iâd make at least one and a half batches of icing because I like lotsa icing on those cuppies!
Iâm anxious to try one tomorrow after they sit overnight⦠I think theyâll just get better! Iâll be taking them to church for fellowship tomorrow, so should hear some feedback on them there.
Overall, Iâm going to rate this recipe 3.5 cuppies (out of 5). I am hopefully going to make them again with my few little changes and see what happens!
I wanted to post on my cupcakes.
I thought these cupcakes sounded soooo delicious. I am sorry to say that they were a hugh FLOP for me! I dont understand what the problem is/was ?
I measured everything very carefuly. The batter to me was a little on the thick side. I baked them at 325 and mine took 21mins to be done with the tooth pick test. They rose wonderful and looked great while baking.
I got 24 out of my batch. After cooling the 5 mins in the pan I put them on the cooling rack and by this point they had already started to sink in the middle . Something that NEVER happens to me when I bake cupcakes !
I also found them to be crusty on the tops. Another problem I never have . But again I only baked them till they were done by the toothpick test and had started to spring back. I was only able to end up with 12 edible cuppies because the rest of them fell apart removing them from the pan . I was very unhappy with this recipe ! I will say the icing was tasty and I love the idea of the chunky icing! I also found that the cupcakes didnt have much flavor! I probably wont try this one again. But Im glad I tried it this once. Because you dont know till you try it . I think its interesting how we all get such different results on the same recipe! And this thread is a great idea.Sorry I had such a flop! Ok Im off to scrub the mess out of my tins !
Fiddle,
Sorry you had a problem. You might want to check that recipe again. When I mixed it, I thought mine was on the runny side.
By the by, I put half of mine in the freezer iced and filled on Friday and just got them out today and just had one for lunch and they were better than ever. The flavors had a chance to meld and they were moist but not sticky.
Melvira, I agree on not enough icing especially since I used some of mine to fill the standard size half I made.
dynee..Thanks But I went over the recipe several times and just dont think I did anything wrong !
I agree on the icing, Had I had all 24 turn out I would have wanted more icing then the recipe made.
Fiddlesticks, sorry you had such a problem with these. Isn't it funny how the same recipe turns out different? I agree that I could have used more frosting too. I think I baked mine for about 25 minutes. And how did I end up with 27? The only thing I can think of, that we would use different, would maybe be the size of the eggs. I always use large eggs. This is interesting in any event. Hubby took a dozen to work and he said they loved them! And they are my worst (or best) critics.
Yes I also used large eggs I always do ! I have been over the recipe again and again and just dont get it .I followed the recipe to a T and measured and mixed just as it said to and the spring back and toothick test said they were done and I thought they rose and domed so beautiful ! Oh well!! thats why we are doing this. No problem Im glad I gave this one a shot. And Im glad that some of you are happy with them to . Oh and I had bought the carrots they call juliene style and chopped them in my processer from there. and measured them from there . So I measured them after they were chopped.
When I made mine, they sank a little as they cooled, but not much at all. I didn't think this was anything unordinary. Maybe it has something to do with humidity or altitude? I'm in Arizona, heat is big out here. lol!
Well Fiddlesticks I had a lot of the same problems that you had. I did the recipe exactly like it said and my mixture was a little thick too, but tasted good. The only thing I did different was try out my new extra large muffin pan. I filled them about half full on the first batch (since I didn't know if it would run over) and they still did! Plus I baked them at 325 and they weren't even halfway done. I had to throw that batch out. Then the rest of the batter I used in a regular muffin pan and it took forever for them to bake, were still a little doughy and the top wasn't brown at all, very sticky. The frosting was great but the muffin I didn't think turned out well at all. I am going to try these again sometime, but here in Germany with our ovens you have to play around a little bit. I might increase the temp. to 350 next time? I used large eggs and all other ingredients were exactly the same. Oh well, it smelled good and I tried!!
I hate to say it but im glad Im not alone ! Because I know I followed that recipe and did every step just like it said, because the idea was to try these recipes the way they are the first time out. And that is what I always do anyway, when ever I try a new recipe I give it a chance the way its printed and if it looks like a keeper I make my own changes to fit my needs. But this was the worst baking experiance I have had in years! Sinking even a little wont get it for me, and crusty on top etc etc ! GRRRRRR! OH WELL ! Its just not the recipe for me .I will move on.
I tried making cupcakes out of my carrot cake recipe and that was a disaster--they didn't turn out at all. I'm anxious to try this one out.
And, just to plug a worthwhile charity, "Cupcakes for a Cause" is coming up. What a great way to use these new cupcake recipes! I did this last year and it was a huge hit! Check out the website at www.cupcakesforacause.org.
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