I would be very grateful if you would share this blog by using AddThis!

Share |

Friday, August 14, 2009

Cupcakes for a Cause...Trucker Buddies for Alzheimer's

A while ago, #3 and me signed up to raise awareness and money for a great cause...Alzheimer's Annual Memory Walk on September 12, 2009. This year the Northwest Arkansas Chapter will hold the event at the Arvest Ballpark on Interstate 540 in Springdale, Arkansas. Participants are encouraged to gather at 7:30am in order to start the walk at 9:00am. Check it out at the following website. http://www.nwawalk.kintera.org/truckerbuddies

Prior to the big walk, we have been asking for donations from just about everyone we come in contact with. The response has been good and we hope to reach our goal of $500 soon! We recently had a hot dog and cup cake party at #3's place of employment, MHCKenworth/Volvo in Springdale. Generous friends and coworkers helped us raise $170.00. Many thanks to all who participated, and below is a recipe for some of the cup cakes we shared.

Carrot-Ginger Cup Cakes
1 cup pecan halves
3 cups all purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
3/4 tsp ground cinnamon
1 pound large carrots, peeled
3 large eggs
1/3 cup buttermilk
1 tsp vanilla extract
2 cups sugar
1 1/2 cups vegetable oil
1 Tb grated, peeled fresh ginger

Preheat oven to 350 degrees F. Line two standard 12 cup muffin pans with paper liners. Spread pecans in a single layer on a rimmed baking sheet; Toast until fragrant, about 10 minutes. Transfer to a plate; let cool completely. Chop pecans finely, and set aside.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon; set aside. Using the smallest holes of a box grater, grate carrots (you will need a total of 2 1/2 cups.) Place grated carrots, eggs, buttermilk, vanilla, sugar, vegetable oil, and ginger in a large bowl; whisk until combined. Using a rubber spatula, fold the flour mixture into the carrot mixture until combined. Fold in the chopped pecans.

Divide batter evenly among the muffin cups. Bake, rotating pans halfway through, until a cake tester inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Transfer pans to a wire rack. Invert cupcakes onto the rack; then reinvert and let them cool completely, top sides up. Spread tops with Orange Cream-Cheese Frosting. Cup cakes can be kept in an airtight container in the refrigerator for up to 3 days.

Orange Cream-Cheese Frosting
1 1/2 sticks of unsalted butter
3 packages (8ounces) cream cheese
2 cups confectioners' sugar, sifted
3/4 tsp finely grated orange zest
1 T plus 1 tsp grated, peeled fresh ginger
Pinch of salt

In the bowl of an electric mixer fitted with the paddle attachment, beat butter on med-high speed until light and fluffy, about 2 minutes. Add cream cheese, and beat until combined and fluffy, about 2 minutes, scraping down the sides of the bowl as needed. Add the remaining ingredients, and beat for 5 minutes. Frosting can be kept at room temperature, covered with plastic wrap, for up to 2 hours.

Post a Comment