Frosting for the Cause: Carrot Cake cupcakes

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I have been MIA from the blog scene for about two weeks now as I am vacationing in India, and even though it’s late at night here and I am tired as hell, what I write today had to be blogged about.

October is Breast Awareness month and today I am doing my bit to spread the awareness.

Now as you all know (well, by “all” I mean those few of you who follow my blog), I am a big time procrastinator. I had volunteered for Frosting for the Cause a while back and knew much in advance that my post would go live on the 24th October. And even though I did not want to procrastinate this post, I did. It’s not entirely my “procrastinating self’s” fault. I have been real busy the last couple of weeks, with my parents visiting me and then me coming to India.

I won’t bore you with the details, but bottom line, I left this post- this very important post-for the last minute.

Why is this post important?

Because I am guest posting for Frosting for the Cause, a unique on-line project bringing together 365 volunteer bakers and bloggers across Canada, the United States and beyond. ‘Frosting for the Cause’ aims at raising funds and awareness for research into cancers affecting women.

Head over to their site for my guest post and the recipe for Whole Wheat Carrot Cake cupcakes.

Carrot cake Truffles or Life’s lessons from a failed recipe

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“I beg your pardon,
I never promised you a rose garden.
Along with the sunshine,
There’s gotta be a little rain sometimes.”

So I screwed up! Who doesn’t, I say! I think mistakes are important to not only learn but to accidentally tread onto something you might have overlooked. This is my story of how my mistake turned into something really good!

I had planned to make cupcakes for this week’s Office Thursdays.  Since we were out of town on V’s birthday (which was on the 9th), I wasn’t able to bake a birthday cake for him. For the uninitiated V loves carrot cake (carrot cake and my mango kulfi are the only two desserts I have seen him asking me to make). So, I thought I’ll make carrot cake cupcakes – V would also get to eat them plus he can take some for his office!

Now, when I was in India, my mom had made these whole wheat carrot cupcakes. My mom always made an amazing carrot cake but she got this equally good recipe for whole wheat carrot cake from a sweet lady named Sanu. I loved the whole wheat versions- more so because they were whole wheat! So I decided to give this new recipe a try.

I do not know what went wrong- was it too much baking soda, or was it too much oil or did I fill the pans too much- but the cupcakes fell and then they crumbled when I tried taking them out. Some survived, but most didn’t.

Now, I could have sat there- mourned the disaster. I could have wondered, sitting with my cake crumbs and could have analyzed what I did wrong. But I didn’t. Instead, I made these- White and Dark Chocolate Dipped Carrot Cake truffles! And, boy, were they a treat! While making them, this is what I realized and here I am sharing life’s lessons learned from a failed recipe! 🙂 Read More →