I had the privilege this week of helping provide dessert for the Saline County Single Parent Schoolarship Benefit Luncheon held on our courthouse lawn. This is the 11th year for this annual event and is widely supported by the people and businesses in our community. Usually, I make cookies. This year, however, I decided to make cupcakes which I don’t make often unless it’s with the grands. These Topical Carrot Cupcakes with Coconut Goat Cheese Frosting were one of the four varieties that I shared with them — and will be sharing here as well.
As I was frosting all of these, I remembered why I gave up cake decorating. As in I had frosting ALL OVER ME AND MY KITCHEN:) That and the fact that my mom starting hiring me out to do cakes. But that’s a story for another time. Seriously, I’m a messy cook. A good one but a REALLY messy one.
The Saline County Single Parent Scholarship Fund provides scholarships to low income single parents who are pursuing a college education. Funds are used to offset financial situations that may keep a single parent from pursuing her educational goals. The scholarship fund is a means for the Saline County community to assist single parents in returning to school to improve their job marketability and help them achieve their goals.
Each scholarship recipient is provided counseling, information and other assistance. In return, the scholarship recipients participate in fundraising for the program. The recipients who spoke at the luncheon this year were nothing short of inspirational. The two that I heard were both high school drop outs. Both became pregnant as teenagers and became victims of their circumstances, feeling as though there was not hope, no future for them. One had five children under 5 by the time she was 22 and was abandondoned by a husband who just didn’t want the responsibilities of a wife and family. Yet, today, she has successfully completed her GED and is pursuing a culinary arts degree. She is a survivor. And a success.
There are hundreds more like her with their own stories. Like her, they will be successful in part due to the Arkansas Single Parent Scholarship Fund. It’s a cause I believe in and willingly support.
Even if it involves frosting hanging from the ceiling. (No, I did not stop to take a photo.)
In Saline County, the SPSF is administered by the Central Arkansas Development Council (CADC) a private nonprofit community action agency that was formed in 1965 to help overcome the effects of poverty. The mission of CADC is to improve the quality of life and build strong communities in Arkansas. For more information, call 501-778-1133 or go to www.cadc.com or to AR Single Parent Scholarship Fund.
- 2 1/3 cups all purpose flour
- 1 teaspoon ground ginger
- 3 1/2 teaspoons ground cinnamon
- 2 1/2 teaspoons baking powder
- l teaspoon salt
- 1/2 teaspoon baking soda
- 2 cups sugar
- 1 cup coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 4 eggs
- 2 cups finely grated, peeled carrots
- 2 8-ounce cans crushed pineapple, drained reserving the juice
- 1 cup sweetened, flaked coconut
- 1 cup dry roasted macadamia nuts, chopped
- 1 cup golden raisins, optional
- 1 8-ounce package cream cheese at room temperature
- 1 11-ounce package fresh goat cheese at room temperature
- 1/2 cup unsalted butter at room temperature
- 3/4 teaspoon finely ground crystallized ginger
- 3/4 cup cream of coconut
- 1 teaspoon clear vanilla extract
- 1/2 teaspoon coconut extract
- 1 pound powdered sugar, sifted (or more)
- reserved pineapple juice as needed
- 1 1/2 cups toasted coconut
- 1 cup chopped macadamia nuts
- 1/2 cup minced dried papaya or mango
- 1/2 cup dried pineapple pieces
- 1/4 cup dried bananas, optional
- Preheat the oven to 350 degrees.
- Line muffin pans with paper liners (approximately 12 large or 22 small).
- Whisk together the flour, ginger, cinnamon, baking powder, salt and baking soda.Set aside.
- Beat the sugar, oil and extracts together in the bowl of an electric mixer fitted with a paddle attachment.
- Add in the eggs 1 at a time beating well after each.
- With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients, stirring until combined.
- Add the grated carrots, crushed pineapple, flaked coconut, macadamia nuts and raisins, if using to the remaining flour, mix well, and add all to the batter. Mix until just combined.
- Divide the batter among the muffin cups, filling 3/4 full.
- Bake 25 - 30 minutes for large cupcakes, less for smaller ones or until a toothpick inserted in the middle comes out clean.
- Remove from oven and cool on wire rack 10 minutes before removing from the muffin pans. Allow to cool completely on a wire rack after removing.
- With an electric mixer, beat together the cream cheese, goat cheese, butter, crystallized ginger and cream of coconut until well blended; add in the extract and beat until smooth.
- Will the mixer on low speed, add in the sifted powdered sugar in three parts beating well after each addition.
- If necessary, add more sifted powdered sugar to thicken or add pineapple juice 1 tablespoon at a time to thin. The frosting needs to be fairly thick in order to be piped on the cupcakes.
- Chill for 1 hour prior to using. Frost the cupcakes as desired.
- Garnish each cupcake with toasted coconut, chopped macadamia nuts and 1-2 pieces of minced papaya. Center a piece of dried pineapple in the center of each cupcake top.
- The cupcakes can be made ahead and frozen without frosting. Wrap well in plastic wrap and then aluminum foil. They will keep up to 1 month if wrapped tightly.
Sounds rich and delicious! I agree, the Single Parent Scholarship programs are amazing.
These look delish! I should have asked you to make some for NWA Mom Prom!!!! 🙂
They would have been a big hit!