I’ve eaten several of these mini cupcakes in the last couple days – they’ve been my daily dessert every day since Friday. I made them for the Susan Woo Fashion Week presentation – Fanny & Jane sponsored the sweets for the event – and they turned out really well, if I do say so myself.
These are Carrot Coconut Cupcakes with Cream Cheese Frosting and they are moist, rich and flavorful. I spent the whole day on Friday baking them, then I carefully carried them all to the presentation early Saturday morning. It was a stressful experience to drag them to the event via public transportation – it was rainy, there was a shuttle bus involved because the trains weren’t running normally, and a giant cake box filled with delicate cupcakes is, needless to say, awkward to maneuver onto a packed train. But I lived.
The event was held at the Hudson Hotel. I’d never been there before – it’s gorgeous!! I cannot wait to go back and get a ($15) drink at the bar, just to enjoy the ambiance again. I’ll write a bit more about the Susan Woo event in a later post. In the meantime, these cupcakes were a hit – they have all the right comfort spices and flavors for fall. Eating them reminded me of fallen leaves, crisp walks and snuggly evenings. I’m glad I have leftovers. They’re healthy, right?! Carrots!