CARROT CAKE CUPCAKES!
Light & Moist carrot cake cupcakes with cream cheese frosting, and chopped walnuts!
Provided by Jane's Patisserie
Categories Cupcakes
Time 1h50m
Number Of Ingredients 15
Steps:
- Heat oven to 180C/160C fan, and line a muffin tray with 12 cupcake/muffin cases, or use 12 Iced Jems baking cups on a flat tray!
- Grate your carrots (peel first and chop the ends off), and leave to the side. You need 175g of grated carrot to be the weight at the end.
- Whisk together the sunflower oil and eggs.
- Add in the grated carrots and sugar, and mix again.
- Add in the flour, mixed spice, ground ginger, and cinnamon, and bicarbonate of soda!
- Try not to over mix it - I use a large glass bowl with a spatula.
- Split the mixture between the 12 cupcake cases, and bake in the oven for 20-22 minutes!
- Beat your butter on its own for a few minutes to loosen it.
- Add in the icing sugar, and beat again - I beat this for about 5 minutes, to make it really smooth.
- Make sure your cream cheese doesn't have any excess water - I find it best to add it to a bowl first just to make sure.
- Add in the cream cheese, and vanilla and beat. At first, it may look a little weird, but just keep on beating. I end up beating it for a few minutes - it can go through a lumpy stage first, but eventually, the lumps beat out and it's smooth and thick!
- Once beaten - it should be lovely and thick.
- Get your favourite piping tip - I use a 2D closed star piping tip!
- Pipe the frosting onto the cupcakes.
- Sprinkle over some chopped walnuts, and a carrot decoration!
Nutrition Facts : Calories 427 kcal, Carbohydrate 36 g, Protein 4 g, Fat 30 g, SaturatedFat 13 g, Cholesterol 82 mg, Sodium 211 mg, Fiber 1 g, Sugar 24 g, ServingSize 1 serving
CARROT & SOFT CHEESE CUPCAKES
This crowd-pleasing recipe turns the ultimate afternoon tea favourite into delightful cupcakes
Provided by Sarah Cook
Categories Afternoon tea, Treat
Time 50m
Yield Makes 12
Number Of Ingredients 14
Steps:
- Heat the oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cases. In a large mixing bowl, mix the sugar, flours, bicarbonate of soda, mixed spice and orange zest. Whisk together the eggs and oil, then stir into the dry ingredients with the grated carrot. Divide the mixture between cases and bake for 20-22 mins until a skewer poked in comes out clean. Cool on a wire rack before icing.
- For the icing, beat the butter until really soft, then beat in the soft cheese, icing sugar and vanilla. Use a palette or cutlery knife to swirl the icing on top of the cakes, then decorate with the sprinkles.
Nutrition Facts : Calories 442 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 26 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.7 milligram of sodium
CARROT LATTE CUPCAKES RECIPE BY TASTY
Here's what you need: carrots, instant espresso powder, hot water, unsalted butter, granulated sugar, light brown sugar, large eggs, vanilla extract, all purpose flour, baking powder, baking soda, kosher salt, ground cinnamon, ground ginger, ground nutmeg, coconut oil, cold brew coffee, Fisher® Chef's Naturals Walnut Halves & Pieces, instant espresso powder, hot water, unsalted butter, powdered sugar, vanilla extract, kosher salt, unsalted butter, granulated sugar, Fisher® Chef's Naturals Walnut Halves & Pieces, cinnamon, allspice, ginger, kosher salt
Provided by Fisher® Nuts
Categories Desserts
Yield 24 cupcakes
Number Of Ingredients 31
Steps:
- Preheat the oven to 350°F (180°C). Line 2 12-cup muffin tins with paper liners and grease with butter spray.
- Make the carrot cupcake batter: In a food processor, process the carrots until finely chopped.
- In a small bowl, whisk together the instant espresso powder and hot water until the granules dissolve. Let cool to room temperature.
- In a large bowl, whip the butter with an electric hand mixer on medium speed until fluffy, about 2 minutes. Add the granulated and brown sugars and beat until smooth, about 2 minutes, scraping down the sides of the bowl as needed.
- In a small bowl, beat together the eggs and vanilla.
- Add the egg mixture to the butter mixture in thirds, beating on medium speed between each addition until fully incorporated.
- In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- Add the dry ingredients to the wet ingredients in thirds, beating on low speed between each addition until incorporated.
- Add the coconut oil and beat on medium-low speed for 1 minute, until fluffy.
- Add the cooled instant espresso and cold brew and beat on low speed until smooth.
- Fold in the carrots and Fisher Walnuts until evenly incorporated.
- Divide the batter evenly between the prepared muffin cups, filling each about ¾ of the way full. Bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the oven and let cool completely before frosting.
- Meanwhile, make the vanilla latte buttercream frosting: In a small bowl, whisk together the instant espresso powder and hot water until the granules dissolve. Let cool to room temperature.
- In a large bowl, whip the butter with an electric hand mixer on medium speed until fluffy, 2 minutes. Add half of the powdered sugar at a time, beating on low speed between each addition until just incorporated.
- Add the vanilla, salt, and cooled instant espresso, and mix on low speed until fully incorporated and the frosting is smooth. Transfer the frosting to a piping bag fitted with a large star tip. Refrigerate until ready to use.
- Make the spiced candied walnuts: Line a baking sheet with parchment paper.
- In a medium saucepan over medium-high heat, combine the butter and sugar, and cook, stirring constantly, until light brown in color, about 3 minutes. Add the Fisher Walnuts and toss until fully coated. Remove the pot from the heat.
- In a small bowl, whisk together the cinnamon, allspice, ginger, and salt.
- Sprinkle the spice mixture over the walnuts and toss until evenly coated.
- Spread the candied walnuts on the prepared baking sheet in an even layer and let cool completely, 10 minutes.
- To frost, place the tip of the piping bag at an angle at the edge of each cupcake and squeeze, rotating the cupcake and working toward the center, until covered in frosting. Repeat with the remaining cupcakes. Top each cupcake with a few candied walnuts.
- Enjoy!
Nutrition Facts : Calories 374 calories, Carbohydrate 52 grams, Fat 16 grams, Fiber 1 gram, Protein 4 grams, Sugar 36 grams
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