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Carrot cake cupcakes
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A much-loved American layer cake is scaled down to cupcake form. Even unfrosted, these cupcakes make delicious snacks. Give them an Easter upgrade by borrowing a tool from German baking: a springerle mold. With a quick press, you can imprint a bunny design in circles of fondant. Get the how-to for the springerle mold. Expand Martha Stewart Living, April 2009 Yield Makes 24 Add to Shopping List Ingredients | |
1 pound | medium carrots, peeled and finely grated |
3 large | eggs, room temperature |
2 cups | sugar |
1 1/2 cups | vegetable oil |
1/3 cup | buttermilk |
1 vanilla bean, split and scraped, pod reserved for another use (or 1 1/2 teaspoons pure vanilla extract) | |
1/2 cup | golden raisins, (optional) |
1 cup | walnuts or pecans, toasted and finely chopped (optional; how-to follows) |
3 cups | all-purpose flour |
2 teaspoons | baking powder |
1 teaspoon | baking soda |
1 teaspoon | salt |
1 teaspoon | ground cinnamon |
1 teaspoon | ground ginger |
1/8 teaspoon | ground cloves |
Cream Cheese Frosting | |
Sweetened shredded coconut, toasted, (how-to follows), for decorating |
How To Toast Coconut
Preheat oven to 350 degrees. Spread coconut evenly on rimmed baking sheets; toast, stirring occasionally, until starting to brown, about 10 minutes (or longer if darker color is desired). Transfer sheet to a wire rack; let coconut cool completely.
How To Toast Nuts
Preheat oven to 350 degrees. Spread nuts evenly on a rimmed baking sheet; toast, stirring occasionally, until fragrant, 8 to 10 minutes (watch carefully to prevent burning). Transfer sheet to a wire rack; let nuts cool completely.
Directions
Preheat oven to 325 degrees. Line 2 standard muffin tins with paper liners. In a bowl, whisk together carrots, eggs, sugar, oil, buttermilk, vanilla seeds, and raisins and nuts if desired. In another bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves. Stir flour mixture into carrot mixture until well combined.
Divide batter among muffin cups, filling each 3/4 full. Bake, rotating tins halfway through, until testers inserted into centers come out clean, 23 to 28 minutes. Let cool in tins on wire racks, 10 minutes. Turn out cupcakes onto wire racks, and let cool completely. Unfrosted cupcakes can be stored overnight at room temperature, or frozen for up to 2 months in airtight containers.
Frost cupcakes with cream cheese frosting. Frosted cupcakes can be refrigerated for up to 3 days; bring to room temperature, and sprinkle with toasted coconut (press gently to adhere) before serving.
Cook's Note
Golden raisins give these cupcakes added texture, but you can omit them if desired. You can also add nuts; toast them as directed, and then finely chop them before stirring into batter.
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