For this month’s baking challenge we are making one of my new cookbook recipes of your choice!
It was so much fun watching everyone bake up one of my favorite desserts – chocolate lava cake for February. The winner will be chosen and announced in my Facebook group, so stay tuned!
This month since my new cookbook, Dessert Cookbook For Beginners, was just released on Amazon, that it would be fun to kick-off its release and have everyone baking up a recipe from it!
What is the March Baking Challenge?
It’s a chance for you to test drive one of my recipes, take a picture (it doesn’t have to be pretty!), post a picture in my Facebook group, and enter to win a prize! Every month I’m choosing a different recipe and this month it’s making a new recipe from my new cookbook, Dessert Cookbook For Beginners.
I find it is so helpful for me to see how my recipes turn out for you and to hear about what changes you made or would make. I love the great feedback and know how to make my recipes even better, and you get a chance to win!
How To Join The Baking Challenge:
- Recipe: If you own a copy of my new cookbook, you can have make ANY recipe you want! Or if you don’t own it yet, then test drive one of the recipes I posted on Instagram, or try my Sour Cream Cinnamon Coffee Cake, Best Carrot Cupcakes, or these Iced Lemon Cookies.
- Bake. Bake up one of my recipes from my new cookbook listed above!
- Share. Take a photo and share in my Facebook group OR send a photo to me via e-mail: [email protected] For a second entry, leave a review on the recipe you made. (NOT on this post!)
More Prizes This Month!!
For this month’s baking challenge there is going to be even more winners!
Grand Prize: $75 Amazon Gift Card + copy of my new cookbook!
Two Runner-Ups: Will receive a free copy of my new cookbook!
Rules and regulations:
Giveaway is open to any residents over the age of majority in their country of residence. Giveaway is open from the time of posting until March 31, 2022 at 11:59 pm EST.
Winner will be selected at random and notified within 72 hours of the contest ending. Facebook winner will be notified by a comment and tag. Winner must respond within 48 hours of initial comment by direct message or a new winner will be chosen.
Giveaway is sponsored by The Boston Girl Bakes and is in no way associated with Facebook, Paypal or Amazon and you release Facebook of all responsibility.
The prize will be sent by email directly from Amazon. The Boston Girl Bakes is not responsible for defective products or missed delivery.
If you have any questions about how this is going down, shoot me an email or leave me a comment on this post and I will respond as quickly as possible!
Best Carrot Cake Cupcakes
For the cupcakes
- 2 cups (240 grams) all purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 cup (200 g) granulated white sugar
- 1 cup (213 g) packed light brown sugar
- ½ cup (120 mL) vegetable oil
- ½ cup (100 g) applesauce
- 4 large eggs
- 3 cups (297 g) grated carrots about 4 medium
- 1 cup (128 g) walnut halves toasted and chopped
For the frosting
- 3 cups (720 ml) heavy cream cold
- 16 ounces (2 packages) cream cheese softened to room temperature
- 2 cups (226 g) confectioners sugar
- 1/4 teaspoon salt
- 4 teaspoons vanilla extract
To make the cupcakes
- Prep oven and pans. Position rack to center of oven and preheat oven to 350°F (180°C). Place cupcake liners into muffin pans and set aside. You will need two cupcake pans for this recipe.
- Combine dry ingredients. In a large mixing bowl, whisk together flour, salt, baking powder, baking soda, cinnamon and nutmeg.
- Combine wet ingredients. Whisk together granulated sugar, brown sugar, applesauce, oil and eggs in a large bowl.
- Combine wet and dry ingredients. Add flour mixture to wet mixture and stir to combine. Add carrots and walnuts and mix to combine. Do not overmix.
- Bake cupcakes. Fill muffin wells to 3/4 full. Bake for 18-20 minutes or until a toothpick comes out clean or with a few moist crumbs clinging to it. Remove from the oven and let cool in the pan for 5 minutes. Transfer cupcakes to a cooling rack and cool completely.
To make the frosting
- Make the whipped cream. In a mixing bowl, with an electric mixer, whip heavy cream until stiff peaks form. I start my mixer on low speed, and the increase to medium speed and mix for about 2-3 minutes.
- Make cream cheese frosting. In a second mixing bowl, with an electric mixer, beat cream cheese, sugar, salt, and vanilla until smooth, about 2 minutes. Scrape down the bowl as needed.
- Add whipped cream. Using a rubber spatula, gently fold in whipped cream into the cream cheese frosting until combined. Frost cooled cupcakes, or store in the refrigerator for 4 days.
- Storage: You can store unfrosted cupcakes, in an airtight container, for up to 2 days at room temperature. If they are frosted with a cream cheese frosting, then you must keep them, in an airtight container stored in the fridge for up to 4 days.
- Freezing: I recommend freezing the cupcakes, unfrosted, wrapped individually or stored in an airtight container for up to 3 months. Then thaw overnight in the fridge, and then frost as normal the next day.
- Frosting: I like to pipe on a big swirl of frosting but if you use less frosting then I suggest cutting the frosting recipe in half. This recipe generously frosts 24 cupcakes.
- Applesauce – To lighten these up a bit I used half oil and half applesauce, but if you needed to you could make these with all oil instead.
- Carrots – I always recommend shredding your carrots by hand for any carrot cake. I find using my food processor makes the carrots too mushy.
- Walnuts – Totally optional, but I love the texture and added flavor they give. Make sure to toast them first, whole and then chop them after. Toasting the walnuts brings out the flavor, so don’t skip this step!