Meet Melissa from A Dozen Years Later

 

I'm so excited to introduce you all to Melissa from A Dozen Years Later.  We have been friends for over 10 years now.  We taught middle school together for 9 years before she left me and moved to Rhode Island.  She is an amazing cook and baker.  I really miss the fabulous treats she always made for me.  You have to check out all of the delicious recipes she shares on her blog.

Hi.  My name is Melissa and I blog over at A Dozen Years Later. 

I am a married, work at home mom to a 12 year old daughter.  I am obsessed with reading blogs and pinning like crazy on my Pinterest boards.  I love reading magazines, drinking cherry Coke zero, and watching lots of reality TV.  I also enjoy cooking, baking, and crafting.

Valentine's Day Pineapple Coconut Carrot Cupcakes with Cream Cheese Frosting

Today I am going to share a great recipe for Pineapple Coconut Carrot Cupcakes with Cream Cheese Frosting.  The best part is... since they have fruit and veggies... I find them to be perfectly acceptable treats to have for breakfast.   I love to eat them cold.

This recipe is adapted a teeny bit from Kendall's recipe here.

Ingredients -

• 2 cups of all purpose flour 
• 2 cups of sugar  
• 2 tsp. baking powder  
• 4 tsp. cinnamon 
• 1 tsp. salt 
• 1 1/2 cups vegetable oil  
• 3 eggs  
• 2 tsp. vanilla  
• 2 cups shredded carrots  
• 1/2 c. drained crushed pineapple  
• 1 cup sweetened coconut

Directions -

1. You need to chop the carrots up more finely. I used my mini food processor.   
2. Combine the eggs, vegetable oil, and vanilla. 
3. In a separate bowl mix the sugar, flour, baking powder, cinnamon, and salt. 
4. Slowly add the dry ingredients to the wet ingredients a little bit at a time until it's all incorporated.  
5. Add the pineapple, carrots, and coconut. Mix until combined.  
6. Bake at 350 degrees.   Cupcakes - 19 minutes  
7. Check to make sure they are done before cooling on a wire rack. Once they have cooled you can frost them.

The Best Cream Cheese Frosting - via Southern Living Magazine - October 2010  

• Beat 8 ounces of cream cheese and 3 Tbsp. softened unsalted butter at medium speed until creamy.
• Gradually add 1 1/2 cups of powdered sugar and 1/4 teaspoon salt, beating until blended. Stir in 1 tsp. of vanilla. 
• Frost the cooled cupcakes. Seriously... I could eat this frosting with a spoon...it is amazing and pairs perfectly with this cupcake recipe.

I also decided to whip up these quick and cheap toppers.  You will need some toothpicks, tape, and red or pink construction paper.  I just cut out small hearts out of the construction paper and used a small piece of tape to attach a toothpick to the back of them.

Thanks Melissa for being my guest today.  These cupcakes look delicious!!  Head on over to A Dozen Years Later and check her blog out.  You will love all the recipes she shares and she has some fabulous printables.

And don't forget to link up all your Valentine's Day crafts, recipes, DIY, and projects to our Valentine Countdown party going on HERE!
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