Carrot and Coconut Cupcakes with Marmalade Buttercream Icing

Why, you must think I've gone nuts making batches of mac and cheese and the like, for who? Just me? Seriously, I am NOT eating all of this stuff.  Like today, for instance, I wanted to bring something to my therapist who is helping me with my..... oh, you thought I was going to say my head, didn't you? She's an occupational therapist, a hand specialist, and she's helping me get the use back in my hand that had surgery in three different places.  I like to bring her things that show my appreciation. I'm bringing her cupcakes today!  Using ingredients I have on hand, I put together a basic cupcake recipe and added some of my favorite things to it, especially in the icing, orange marmalade....  Now, I got a little overly zealous dividing the mixture.  This recipe should really make a dozen cupcakes. But I had two things going against me.  Firstly, I had jumbo cupcake liners and secondly, I didn't want them to look skimpy so I added a little too much batter to each one.  I have more like 8 jumbo cupcakes instead of 10 to 12 regular cupcakes.  When you make them, buy regular sized cupcake liners and divide the batter accordingly.  Enjoy! And let me know if you try them, or if you'd like me to make them for you..... Ask me, I might!

CARROT AND COCONUT CUPCAKES 

WITH MARMALADE BUTTERCREAM ICING

1/2 cup dark brown sugar

3/4 tsp. baking soda

1 tsp. baking powder

1/2 tsp salt

1/2 tsp. cinnamon

1 cup finely chopped carrot

1 cup coconut

1/3 cup raisins

1/4 cup oil (not olive oil)

1/4 cup butter, melted

2 eggs

1 cup flour

• Preheat the oven to 350 degrees.
• I chop the carrots first in my food processor. If you have one, do the chopping in it. It produces a very small chop, perfect for the cupcake. If you don't own a processor, then chop away. Set aside.
• In a large mixing bowl, stir together the first seven ingredients, the sugar through the raisins.
• Using a hand mixer, beat in the oil and butter.
• Continuing to use the mixer, add the eggs one at a time, beating well after each addition.
• Lastly, add the flour and beat with the mixer for another minute or two. (like you would a cake mix).
• Divide the mixture among at least 10 to twelve regular cupcake liners set in a muffin tin. Bake for approximately 20 minutes or until a toothpick comes out clean and dry. Remove from the muffin tin and cool on a rack completely before frosting.

MARMALADE BUTTERCREAM ICING

1/2 cup butter, softened

1/3 cup orange marmalade

1/2 tsp. vanilla

1 1/2 cups powdered sugar

1 to 2 tsp. milk

1/4 cup finely chopped pistachio nuts, optional

Very simply, cream the butter, marmalade and vanilla together. Sift the powdered sugar over the top and stir until starting to become incorporated. Add the milk a teaspoon at a time until the desired spreading consistency.  Wait until the cupcakes are completely cooled before frosting. If you like, sprinkle the tops of the frosted cupcakes with the chopped nuts.  Wow, enjoy!