J’ai recu il ya quelques années la recette pour le Carrot Cake, un gateau typiquement americain, de la grand-mère d’une amie qui l'avait elle-meme recu de sa grand-mère et etc. Cette recette est pour un gateau trés moelleux, rempli des morceaux de carottes rapées, de cannelle et des noix. Tout simplement delicieux.
La semaine derniére, j’ai recu une commande des cupcakes pour un réunion/petit dèj. à thème de New York, New York. Voilà une bonne raison pour préparer les cupcakes de carrot cake. Pour la deuxième moitié, j’ai crée un cupcake vanille et myrtille avec un glacage de myrtilles, légèrement parfumée de citron – Le Broadway Blueberry Swirl.
Vous trouverez la recette pour mes cupcakes de carrot cake en francais sur le site de L’EXPRESS Style. Ils sont servis avec le glacage traditionel fait avec un fromage frais (cream cheese) de Philadelphia. (J’ai traduit la recette de l'anglais à francais ; pour ceux qui veulent suivre l’original, c’est en bas).
Le nom de ce cupcake - I Love You Honey Bunny - est inspiré d’un des mes films préférés. Rappelez-vous de cette scène ? :
The Young Woman scans the restaurant....She sees all the PATRONS eating, lost in conversations. The tires WAITRESS, taking orders. The BUSBOYS going through the motions, collecting dishes....A smiles breaks out on the Young Woman's face.
YOUNG WOMAN
Pretty smart.
(into it)
I'm ready, let's go, right here,
right now.
YOUNG MAN
Remember, same as before, you're
crowd control, I handle the
employees.
YOUNG WOMAN
Got it.
They both take out their .32-caliber pistols and lay them on
the table. He looks at her and she back at him.
YOUNG WOMAN
I love you, Pumpkin.
YOUNG MAN
I love you, Honey Bunny.
And with that, Pumpkin and Honey Bunny grab their weapons,
stand up and rob the restaurant....
PUMPKIN
(yelling to all)
Everybody be cool this is a
robbery!
HONEY BUNNY (trop de gros mots pour un blog sur les cupcakes!)
(on entend: Misirlou by Dick Dale)
I Love You Honey Bunny Carrot Cake Cupcakes (en anglais)
Makes 14-16 cupcakes
1 1/2 cups sugar
4 eggs
1/2 cup vegetable oil
2 tsp. vanilla
2 cups flour
2 tsp. cinnamon
1 tsp. ginger
2 tsp. baking soda
1/2 tsp. salt
2 cups carrots (about 3 medium-sized)
1 cup walnuts or pecans
1/2 cup shredded coconut (optional)
1/2 cup raisins (optional)
- Mix the sugar, eggs, oil and vanilla in a bowl.
- Add flour that has been pre-sifted with salt, cinnamon, ginger, salt and baking soda.
- Mix in one at a time, carrots, nuts, coconut and raisins until well-incorporated.
- Fill cupcake papers about 2-3rds full and bake for 20 minutes in a 350/180 degree oven. Cupcakes may take up to 35 minutes to bake but you want to start checking for doneness around 20 minutes by inserting a toothpick in the center of the cupcakes. They are ready when the toothpick comes out clean.
- Remove from tins and leave to cool on a wire rack.
Cream Cheese Frosting (this should be enough to frost @18 cupcakes):
4 ozs. Philadelphia cream cheese (or a "fromage frais a tartiner" that is low in salt - I like the Monoprix brand for its taste and consistency)
1 oz. unsalted butter
3 cups powdered sugar
half a vanilla bean
- Let the butter and cream cheese warm to room temperature (this is important - otherwise, the frosting will not be smooth.
- Whip with an electric mixer and add in the vanilla (separate the bean using a sharp knife and then lift them out with the point).
- Mix in sugar 1/2 cup at a time until you reach the desired consistency and taste.
- Frost and enjoy!
EN SUPPLÉMENT:
L'EXPRESS: Cupcakes : dévorez-les tous!
I Love You Honey Bunny, une recette adaptée par Little Miss Cupcake
