After my last post on Homemade Speculoos Spread, I needed to find a use for all the leftover Speculoos (we are talking numerous jars from the various kitchen experiments.) I had already coerced many of my colleagues at work into helping me finish one jar, and in order to prevent myself from just eating the rest with a spoon, I decided to make a frosting to go along with some carrot cupcakes.
First, I would like to thank the Founder and Editor-in-chief of Framework Magazine, Miss Bria Lear, for providing me with the photographs for this post. Okay, I stole them from her Instagram, but she said I could! This is what happens when I’m too busy eating cupcakes to take my own photos.
1/2 cup vegetable oil (125 mL)
1 cup brown sugar (200 g)
1 tsp. vanilla
1 tsp. cinnamon
1 cup all purpose flour (140 g)
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1-2 cups grated carrots (approx. 2 large carrots)
Preheat oven to 350 F (175 C.) Line muffin tins with cupcake liners.
Mix together the vegetable oil, vanilla, cinnamon, and sugar.
Beat in eggs one at a time.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Stir in the grated carrots with the dry ingredients.
Add the wet ingredients to the dry, and mix until just combined.
Pour batter into muffin tins and bake at 350 F for 18-22 minutes.
Allow to cool before frosting with Speculoos Cream Cheese Frosting.
This frosting-cupcake combo is seriously addictive. I had to go back for seconds after eating a regular sized cupcake and ended up eating about a zillion mini ones. True story.