Pistachio Carrot Cupcakes

I chose Pistachio Carrot Cupcakes for our first endeavor into cupcake baking. I am a big fan of carrot cake, but I'm not very fond of pecans. I thought it would be nice if we complimented the sweetness of the carrot cake and cream cheese frosting with something salty and, thus, the idea of pistachios was born. It also doesn't help that I'm nine months pregnant and the idea of food, let alone any interesting combinations, is insanely appealing to me at the moment! Michelle was able to adapt a recipe that was perfect for our venture.

We assembled all of the ingredients before we started to make the process go smoothly.




We then formed an assembly line and quickly divied up the tasks. I washed and peeled the carrots, and tried not to think dirty thoughts with the motions involved. Jen worked on grating the carrots and Michelle started assembling the cake ingredients.



After the carrot cake was assembled, we couldn't help but notice that the batter closely resembled something that might come out of our stomachs rather than something to put in it. However, Jen and Michelle tasted the batter and assured me that this was not the case!


After the batter was ready, we started to fill the cupcake cups about 3/4 of the way full. The carrot cake still didn't look very appealing, but I had faith that it would turn out ok!



I couldn't wait for the cupcakes to be done, so I quickly put the pan into the oven. However, it was the perfect time for a photo op.


While we waited for the cupcakes to bake, Jen and I started on the frosting. I combined all of the ingredients starting with the butter and cream cheese.



I was careful to keep my stomach out of the way as best as possible as I added the confectioner's sugar!



Jen did a great job stirring all of the ingredients together to make the frosting nice and smooth.



Michelle did an even better job of watching us slave away in the kitchen - slacker!



However, when we needed someone to crush the pistachios for the frosting, Michelle was all over it! I think she has some aggression issues to work out.



Mmmm...frosting...



By the time, the carrot cake cupcakes were ready to be iced, we had the frosting all ready. They definitely looked delicious!


They looked so good that I had to try and steal one.



Even Ashley, Jen's four year old daughter, couldn't wait to eat one. I don't think she understood why she had to wait until after we were done taking pictures.



For a little extra pizazz, we added a pistachio to the top of the cupcakes. I definitely think the Cupcake Militia conquered Pistachio Carrot Cake Cupcakes!





Pistachio Carrot Cake Cupcakes

Carrot Cake:
4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pistachios
1/2 cup crushed pineapple

Pistachio Cream Cheese Frosting:

1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioner's sugar
1 teaspoon vanilla extract
1 cup chopped pistachios

Directions:

1. Preheat oven to 350 degrees F and fill cupcake pan with cups.
2. In a large bowl, beat together eggs, oil, white sugard and 2 teaspoons of vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pistachos. Fill prepared cups about 3/4 of the way.
3. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes and then remove from pan and allow the cupcakes to cool completely.
4. To make frosting, in a medium bowl combine butter, cream cheese, confectioner's sugar and 1 teaspoon vanilla. Beat until the mixtures is smooth and creamy. Stir in chopped pistachios. Frosted the cool cupcakes.
5. Eat the cupcakes! Yum!