Saturday, August 8, 2009

Best of CEIMB - August 6, 2009

Carrot Cake Cupcakes with Lemony Cream Cheese Frosting:
Did you think that carrot cake could only be satisfying when made with tons of butter and cream cheese? Well, you thought wrong. This recipe produces a moist and flavorful mini carrot cake with a light and tangy lemon cream cheese frosting. These are practically guilt free, so indulge away!

Get the recipe here!

Well we had people battling tornadoes and utility companies to make these cupcakes, but the consensus is that they are worth it.


This week best photo goes to Joanne of Apple Crumbles. If you read her blog regularly than you know that she is highly talented at cake decorating and blogs about many of her fabulous cakes. She made her cupcakes super cute this week with tiny frosted carrots.

Second runner up goes to Tessa of Handle the Heat. You can always count on Tessa for a gorgeous photo, and she did not disappoint this week.


Kudos to Pam at Lobsters and Fishsticks for reworking this recipe into a cookie. What a great idea, reminiscent of the breakfast cookies we made a few weeks ago.

As usual, Duff at Lonely Sidecar treated us to her humorous thoughts on these cupcakes.

Will my friends actually eat a cake whose batter is the color and consistency of baby poop?

Will my husband still speak to me if I tell him that the fiber content of our dessert is my way of telling his colon that I love it?

And Jilla of My Next Life pointed out that these cupcakes really couldn't have been bad.

Now on to this weeks Carrot Cake Cupcakes with Lemony Cream Cheese Frosting. Can you say "YUM"? Of course, cream cheese frosting will make feet taste delicious, so this was a no brainer.


  1. Thank you!!

    Joanne- Those little carrots are adorable!
    Duff- You should write a book.

  2. Great job ladies!