After baking the Irish Car Bomb cupcakes and seeing how much everyone enjoyed them, I decided to try my hand at some more cupcakes. This time around, something a little bit healthier, carrot cupcakes!

Shortly after coming out of the oven

I used this Carrot Cupcake recipe and also made the Candied Carrot Curls for a garnish.

Dipped in Icing

The recipe was a lot simpler than the Irish Car Bomb cupcakes. I personally didn’t really like the recipe, since I prefer my carrot cake light and fluffy. The icing also started to separate after a short time, even when refrigerated which left most of the icing on the bottom of the container I was storing them in, perhaps I added too much orange juice? The icing also left an orange taste in my mouth long after I had finished the cupcake, which wasn’t great :(

In preparation for my cupcakes later tonight, I had a cup of beer left over and decided to make some beer soup. Equipped with a cup of Waterloo Dark, I used this recipe and it turned out great, I just love beer soup.

A while back, one of my classmates made Car Bomb Cupcakes, and when I saw the recipe, I just knew that I had to make it. The cupcakes are made with 3 different types of alcohol: stout for the base, Irish whiskey for the ganache filling and Baileys for the icing. The recipe suggested Guinness, but I used Waterloo Dark instead since it’s one of my favourite beers and since Guinness is not vegetarian. This was my first time baking, so I tried to stick to the recipe as close as possible, only adding food colouring to the icing in an attempt to make it orange for Halloween. It took me about 3.5 hours to make and left me with a huge pile of dishes to clean up and loaded my brain with the smell of sugar and butter (this actually stopped me from eating one immediately after seeing how much butter and sugar I had to put into them). It was completely rewarding though as everyone who tried them ABSOLUTELY loved them.