Starting out on your own requires a lot of time, energy and patience.
Fortunately, there’s cupcakes.
Today I took break from business planning, menu writing and recipe reading (which boggles my mind that this is now something I call “work”) to make cupcakes. This is by far my favorite carrot cake recipe, the little chunks of sweet pineapple and slivers of carrot shreds spiked with cinnamon are just a perfect combination. For icing, I just made a simple cream cheese frosting, listed below. Yum. Hello little afternoon snack!
Now it’s back to work! Enjoy your afternoon…let’s hope this gross weather makes it’s way out of here soon!
Cream Cheese Frosting
- 1/2 cup butter, softened
- 8 oz. cream cheese, softened
- 4 cups confectioner’s sugar
- 1 tsp. vanilla extract
Mix all ingredients thoroughly using a hand blender or stand mixer until smooth and lumps are gone.
