2008 Monmouth County Fair Award Winning Bake Goods Recipes

vanilla; beat until combined Scrape down the sides of the bowl With the mixer on lowspeed, add 1 cup of the flour mixture; mix until combined Add ½ cup buttermilk Combine Alternate adding the remaining flour mixture and the buttermilk, ending withthe flour Scrape down the sides of the bowl Fill each baking cup in the preparedmuffin tins with 1/3 cup of batter Bake until a cake tester inserted into the middle ofthe cake comes out clean, 25 to 30 minutes Transfer the tins to a wire rack to coolcompletely.Butter Cream Icing-½ cup solid vegetable shortening½ cup butter or margarine, softened1 teaspoon clear vanilla extract4 cups sifted confectioners’ sugar (approximately 1 pound)2 tablespoons milkIn large bowl, cream shortening and butter with electric mixer Add vanilla Graduallyadd sugar, one cup at a time, beating well on medium speed Scrape sides and bottom ofbowl often When all sugar has been mixed in, icing will appear dry Add milk and beatat medium speed until light and fluffy Keep bowl covered with a damp cloth until readyto use For best results, keep icing bowl in refrigerator when not in use Refrigerated inan airtight container, this icing can be stored up to 2 weeks Rewhip before using Makes about 3 cups.Carrot Cupcakes with Maple Butter FrostingsBy Felicia Moran of Howell – Third Place½ pound grated carrots¾ cup flour1 teaspoon baking powder¼ teaspoon baking soda½ teaspoon salt1 teaspoon ground cinnamon6 tablespoons liquid egg whites1 teaspoon vanilla extract½ cup brown sugar¼ cup granulated sugar¾ cup of canola oil½ cup chopped walnuts¼ cup raisinsFrosting:3 tablespoons butter, room temperature1 ½ cups confectioners’ sugar2 tablespoons maple syrupPreheat oven to 350° F Spray cupcake pans or line with cupcake holders Grate thecarrots and set aside Sift the flour, baking powder, baking soda, salt, and cinnamon andset aside With an electric mixer beat the egg whites Add the vanilla, sugars, and oil Beat well Add the dry ingredients Add the carrots, walnuts, and raisins and fold inthoroughly Use an ice cream scooper and fill the cupcake tin ¾ full Bake 20 minutesuntil cupcakes spring back when lightly touched Let stand 10 minutes Then removefrom pan and cool on rack For the frosting, cream the butter with half the sugar untilsoft Add the syrup, then beat in the remaining sugar until blended Spread the frostingon the cupcakes using a spatula If you wish, decorate with chopped walnuts.