medtran49
Forum GOD!
Kind of a carrot cake texture, not too sweet. Craig is on his second one. I am still too full.
INGREDIENTS
2 red bell peppers, roasted, peeled, stemmed, seeded
2 eggs
1/2 cup granulated sugar
1 tsp vanilla extract
1 cup AP flour
1 tsp baking powder
1 tsp baking soda
1/8 tsp cinnamon
1/4 tsp salt
1/2 cup shredded carrot
6 ounces cream cheese, softened
1-1/2 confectioner's sugar
1/2 tsp vanilla extract
Optional garnish of candied red bell
1/2 cup water
1/2 cup granulated sugar, plus additional for rolling
DIRECTIONS
If making the optional garnish, place the garnish water and sugar in a small saucepan. Heat to boiling.
Thinly slice 1/4 of 1 bell pepper. Add to the boiling sugar syrup and cook for 3 minutes. Remove slices from syrup, place in sugar and toss to coat. Place on a rack to dry.
Preheat oven to 375F.
Place 6 paper or silicone cupcake liners in a cupcake tin. Set aside.
Roughly chop 1 bell pepper and place in a food processor with 1/2 cup sugar and process until smooth.
Mince remaining bell pepper and set aside.
Add eggs, bell pepper puree and vanilla to a bowl. Using a mixer, combine until eggs and sugar are well beaten. Sift flour and next 4 ingredients together and gently mix into egg mixture. Add shredded carrots and bell pepper, gently stir with a spoon to just combine.
Fill cupcake liners about 2/3 to 3/4 full. Place in oven and cook 15-17 minutes or until cake tester comes out clean. Set aside to cool.
To make icing, place cream cheese in a medium bowl and whip using a mixer until fluffy. Add the confectioner's sugar in 3 batches, starting out slow each time so you don't create a sugar cloud. Once all the sugar is incorporated, add the vanilla and mix. Frost the cooled cupcakes, dividing the frosting evenly. Garnish with the candied red bell if desired.
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