Carrot Cake Cupcakes

After teaching all week (I know, I know, everyone else in the world with a full time job is sick of hearing me complain about ACTUALLY working) I was exhausted. Too exhausted to document my cooking experience with these delicious carrot cake cupcakes.

I was a little anxious about having planned to make these for a benefit we are going to on Saturday, mostly because when I decided to make them I thought I was going to have plenty of time to play in the kitchen on Friday. Thank goodness the recipe was so ridiculously simple that I kept having to re-read it to make sure I wasn't missing anything.

My only issue with the recipe was that my carrots must have had a lot of moisture, because the cooking time listed in the original recipe didn't turn out to be enough. The first dozen, which I was planning on keeping at home anyway, turned out a little soggy at first and one cup that I overfilled didn't really cook all the way through even after additional time in the oven. The second dozen turned out fine after a few more uninterrupted minutes in the oven.

I snuck tastes of enough of the frosting and batter before washing the bowls that I haven't eaten one yet, but Dave had one and said it was delicious. That's always a good sign.

For the actual recipe, you'll have to go over to Smitten Kitchen and check out her beautiful rendition of these cupcakes. Pretend mine look like that too. Because I totally did all that piping rather than just spread the frosting on with a knife. Yeah.