MAPLE-SWEETENED CARROT CUPCAKES

Maple-Sweetened Carrot Cupcakes image

Yield makes 12 standard and 24 mini

Number Of Ingredients 17

2 1/2 cups unbleached all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon ground cinnamon
1 cup pure maple syrup, preferably grade B
1/3 cup unsulfured molasses
1 cup safflower or canola oil
1 teaspoon apple-cider vinegar
5 large egg yolks
2 cups peeled, grated carrots (4 to 5 medium)
Maple Cream-Cheese Frosting (recipe follows)
Candied Carrot Chips (page 322)
Maple Cream-Cheese Frosting
1 pound cream cheese, room temperature
1/4 cup pure maple syrup, preferably Grade B
(makes enough for 12 standard and 24 mini cupcakes)

Steps:

Preheat oven to 375°F. Line standard and mini muffin tins with paper liners. In a large bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. In another bowl, whisk together maple syrup, molasses, oil, vinegar, and egg yolks until smooth. Add to flour mixture, and whisk until combined. Stir in carrots.
Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until dark golden brown and a cake tester inserted in centers comes out clean, 10 to 12 minutes for mini, about 18 minutes for standard. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 3 days at room temperature, or frozen up to 1 month, in airtight containers.
To finish, fill a pastry bag fitted with a small plain tip (#7) with frosting. Starting in the center and working out in circles, pipe dots all over larger cupcakes to cover. Pipe a dot in center of each mini cupcake, then top with a carrot chip. Serve immediately.
Maple Cream-Cheese Frosting
With an electric mixer on medium-high speed, beat cream cheese until fluffy. Add maple syrup, and beat until combined. Use immediately, or refrigerate up to 3 days in an airtight container; bring to room temperature and stir until smooth before using.