25 October 2011
...treat! There's not a single plastic spider or marshmallow ghost in sight, and yet these apricot carrot cakes provide a sweet treat with a nod to all hallows eve.
3/4 cup butter, room temperature
2 cups sugar
3/4 cup buttermilk
1 vanilla bean, scraped
2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
2 cups of carrots, finely grated
1 cup milk
2 tablespoons flour
2 sticks of butter
1 1/2 cups sugar
pinch of salt
vanilla bean, scraped
1 tablespoon apricot jam or sauce (purchase or make your own by boiling down apricots to a thick sauce and strain to remove skins)
orange food coloring, 1 drop, optional
12 wild huckleberries (or other dark berry) as a garnish
Start with the cake. Cream the butter and sugar until light in color. Add the eggs and buttermilk. Beat until combined. Add the dry ingredients and stir until just combined. Add the carrots and stir. Place cupcake liners into a cupcake pan, fill halfway with batter and place into an oven preheated to 375 degrees. Bake for approximately 12 minutes, until a toothpick inserted in the center of a cake comes out clean. Remove from oven and cool completely before frosting.
To make the frosting, place the milk and flour in a sauce pan. Place over low heat and, whisking constantly, cook until thick. Set aside and cool completely. Then, whip the butter and sugar. Add the milk in two portions, whipping between each addition. Beat until light and fluffy (approximately 8 minutes). Then, add the salt, vanilla bean and jam/sauce. Whip until well combined and creamy. Add color, if desired.
Decorate by roughly mounding the frosting onto each cake. Top with a dark berry. Will keep, refrigerated, for 4 days.