World of WarCrafts: Carrot Cupcakes
by Lisa Poisso 
Sep 13th 2010 at 4:00PM
The process of cooking remains staunchly repulsive to those of us who don't relish time spent in the kitchen: phlegmy, runny eggs staring up unblinkingly from the bowl ... raw meat flopping about on the counter looking altogether too much like, well, raw meat ... goopy, greasy, baked-on messes piling higher and higher and higher in the sink ...
Fortunately, there are Carrot Cupcakes. They're fresh. They're innocent. They're even, dare we say, cute. Who can argue with fresh, grated carrots, healthful whole wheat flour and the comforting, warm fragrance of cinnamon? If whipping up a batch of homemade Carrot Cupcakes doesn't get your nose going up and down and your tail going back and forth, then we don't know what will. We'll see you in kitchen, after the break.
Carrot Cupcakes
Requires Level 70
Item Level 75
Use: Restores 18480 health over 30 sec. Must remain seated while eating.
If you somehow can't bring yourself to make these in your own kitchen, you can purchase them from Aimee in Dalaran in stacks of 5 for 85 silver.
The mats
- 4 eggs
- 3/4 cup packed brown sugar
- ¼ cup canola oil
- ½ cup natural (unsweetened) applesauce
- 10 medium carrots, finely grated
- 2 cups whole wheat flour
- 1 tsp. cinnamon
- ½ tsp. nutmeg
- 1 teaspoon baking powder
- ½ tsp. baking soda
- ½ tsp. salt
The strat
- Select heroic oven instance, difficulty level 350 degrees Fahrenheit.
- The main encounter will take place in the muffin tins. Have your shaman drop a cooking spray totem, or get the hunters to drop paper liner traps.
- Add the healers into the mixing bowl for buffing. The first two classes in should be the eggs and the sugar; have a rogue with a beater chase them around the instance until they are light and fluffy. Next, bring in the canola oil, beating a little longer; finally, give the rogues a break and stir in the applesauce to the rest of the healers.
- Now it's time to fold in the tanks: first the carrots, then the flour. After that, it's time to sprinkle in the DPS: cinnamon, nutmeg, baking soda, baking powder and salt. Mix thoroughly.
- Pour the raid into muffin-tin-sized groups and zone into the preheated raid instance. DPS for about 20 minutes, or until a rogue's dagger inserted in the center of any group member comes out clean.
Loot
Old-school raiders will gird up with a simple dollop of cream cheese on top. Wrath-era groups, especially PUGs, will expect white frosting with a decorative candy or frosting carrot on top. Racial exception: Trolls consistently prefer coconut shavings on top.
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Reader Comments (Page 1 of 2)
ladygamertn Sep 13th 2010 4:04PM
I am SO making these! The mental image of a rogue with beaters chasing healers around made me giggle...
MrJackSauce Sep 13th 2010 5:39PM
Lmao when he said "rogue with a beater" I had an image of Fred (or George) Weasley flying on a broomstick smacking little balls of sugar and flour all over a Quidditch pitch!!
Dril Sep 13th 2010 4:05PM
I'm British and...
...Cream CHEESE on carrot cakes? I thought I was odd having icing AND cream, but cheese? I must study your culture more, it seems.
talitha3k Sep 13th 2010 4:24PM
it isn't pure cream cheese just dolloped on top. it's cream cheese and sifted confectioner's sugar, beaten until creamy and just slightly sweet (though one can add more sugar depending on one's taste) and spread on like icing, which at that point is what it is.
RoseClown Sep 13th 2010 4:39PM
Oh....Oh you poor dear. Come, let me fix you some real food, that sings the toon of heavenly calories and the song of tempting cholesterol. To not have ever feasted on such things is truly a horrible affliction.
In normal language, the Cream Cheese falls under the first rule of southern USA cooking. The more Fat, Sugar and Butter it has, the better it tastes. (capitols intentional)
Aruhgulah Sep 13th 2010 5:25PM
You have your beer warm, we have our cream cheese on carrot cakes. Nyah.
GuyverIV Sep 13th 2010 5:33PM
@ Dril - It it a rather unique taste, and it'll kill ya, but by god what a way to go. Not QUITE unlike getting hit in the face with a 20 kilo brick of confectioner's sugar.
@Aruhgulah - I say we came out on top of that particular deal.
Cowy Sep 13th 2010 6:21PM
You guys have cream cheese over in England, don't you...? Here its like a must-have spread for bagels/scones/crumpets etc.
Its not a cheese, in the traditional sense (like the stereotypical big yellow wedge).
Its probably a bit more like clotted cream. Ok... take clotted cream, let it get a bit thicker (ie less moisture) and a itty bit tart/sour (but still sweet and NOT rotten!) and that is cream cheese.
Kuro Sep 13th 2010 7:34PM
I believe Neufchâtel and Mascarpone are the closest European counterparts.
More theorycrafting and lore here:
http://en.wikipedia.org/wiki/Cream_cheese
Quill2006 Sep 13th 2010 7:53PM
Oh my... you absolutely must try cream cheese someday. It's delicious! Cream cheese frosting is even better. I lived in Britain for four months and actually quite liked most of the food there, but just as we miss out on crisps with crazy flavors and your versions of puddings and pies, you miss out on things like cream cheese and peanut butter, staples of American life.
How in the world do you make cheesecake without cream cheese?
Tirrimas Sep 13th 2010 8:57PM
Straight cream cheese on toasted date bread is da bomb. I imagine you could substutute pumpkin bread, zucchini bread...
My mother went through a period where she put cream cheese frosting on every cake she made. I hate the stuff now.
frannki_ami Sep 14th 2010 9:53AM
We do have cream cheese in England...
We even have it on carrot cakes.
And other stuff.
The cream cheese topping is EXACTLY the same as the one stated here.
lmao. Go read a cook book. ;)
Healabit Sep 14th 2010 9:55AM
@Kuro & Dril - good ol' Philadelphia Cream Cheese is widely available in Europe
Dril Sep 14th 2010 11:38AM
Aye aye I know of Philadelphia (I have similar stuff to it all the time on crackers/toast/bagels and even the occasional bloomer from Greggs if I want some extra bang) but it just never seemed like something to put in cakes. In the advert for it here they say you can make a cheesecake out of it...it's like that. I know you theoretically can, but I always imagine (and, well, taste) cream cheese as a savoury thing, not to go on cakes.
Then again, despite baking a lot, I never make cakes, so I'm not fully versed in its usage. But to me it always seemed like a savoury selection :P
Jeremy George Sep 13th 2010 4:07PM
"Trolls consistently prefer coconut shavings on top."
It's true :-P
(Mmmm... Coconut) :-D
quasarsglow Sep 13th 2010 4:09PM
Om nom nom!
Mep Sep 13th 2010 4:23PM
lol... didn't even blink at the translation... either i'm a good cook, or a mega nerd.
SaintStryfe Sep 13th 2010 4:24PM
When combining the Wet and Dry goods - put the wet on top of the dry, then using a spoon, spatula or hand mixer go slowly to intergrate, and please, stop as soon as you see no more dry goods. Over mixing leads to extra gluten production, and thus gummy texture, not what you want in a quick bread made by the muffin method.
Tirrimas Sep 13th 2010 8:54PM
So says the TItan of Cooking, Alton Brown.
Good Eats!
Valtor Sep 13th 2010 4:42PM
I challenge your Carrot Cupcakes with my Banana Chocolate Chip Muffins!
want the recipe?