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Maple Carrot Cupcakes

Reviewed: Apr. 22, 2012
It's goooood. Though for the frosting I replaced some maple syrup with icing sugar as I was afraid the maple taste might be a bit too much since there's already quite an amount in the cakes. Still fine, subtley mapley and the tartness of the cream cheese still comes through. I made the cupcakes in really small sizes - my cupcake cases were about 5 or 6cm in diameter but the cake still holds together very well in that small size. The cake is moist, soft and spongey, a good texture for something packed with shredded carrots; unlike the crumbly versions you find in stores outside that tend to be on the drier side too. But I feel that the cake could do with a blend of spices with a fuller body. I would add some ground nutmeg and allspice on my next batch. Otherwise a good recipe, thanks to Lisa's Grandmom for the lovely and warm taste of maple syrup and carrot cake :)
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