Long Drives and Slow Trots

We've got family members coming home after being away for the whole summer. One of those family members is our granddaughter, Mae. Since she's been gone, she's learned to walk (or rather, "slow trot" according to her father). Mr. Doughboy and I are quite excited to see her. Tomorrow is her first birthday.

So, if you are a baby-sized Mae, you should have a baby-sized welcome home treat, don't you think? Cupcakes are the perfect baby-sized treat. I dropped these off at her house last evening. I didn't know exactly when she and her mommy and cool California grandma would arrive. I hope they made it home last night. Otherwise, they're going to find some dried-out cupcakes on their counter this morning. Please note... no empty sugar treats for Mae. Responsible grandma that I am, I made sure there was a healthy helping of vegetables and fruits in her cupcakes. (Justification at its finest.) Thanks again to Joy the Baker for the wonderful taste combination. Next time I'll post the Raspberry Cupcakes with Chocolate Almond Ganache recipe.

Carrot Cake Cupcakes (adapted from Martha Stewart)

4 C peeled carrots, finely grated

3 large eggs, room temperature

2 C sugar

1 1/2 C vegetable oil

1/3 C buttermilk

1 1/2 tsp vanilla extract

1/2 C crushed pineapple, drained

1 C pecans, finely chopped (you could use walnuts instead, if you prefer)

1/2 C sweetened shredded coconut

3 C all-purpose flour

1 tsp baking soda

1 tsp salt

1 tsp ground cinnamon

1 tsp ground ginger

1/8 tsp ground cloves

1/8 tsp cardamom

Preheat oven to 325 degrees F. Line muffin tins with paper liners. In a large bowl, mix together carrots, eggs, sugar, oil, buttermilk, vanilla, coconut, pineapple and nuts. In a separate bowl, whisk together flour, baking powder, baking soda, salt, and spices. Stir flour mixture into wet mixture until well blended.

Fill muffin tins three-fourths full with batter. Bake 25-28 minutes. Remove from oven and place on wire racks. Let cupcakes cool in the muffin tin for 10 minutes. Remove cupcakes from tin and let them cool completely. Frost cupcakes with Dulce de Leche frosting.

Dulce de Leche Frosting (from The Pastry Queen)
1 1/2 C unsalted butter, softened
3 Tbsp heavy cream
1 tsp vanilla extract
4 C powdered sugar
pinch of salt
3/4 C dulce de leche

Cream the butter and powdered usgar together using an electric mixer on low speed. Add the cream and vanilla; beat on medium speed until smooth. Scrape down the sides of the bowl. Add the prepared dulce de leche and beat until well incorporated. Frost the cupcakes using a pastry bag and large star tip.