Carrot Cake Cupcake Recipe Biography
Source(google.com.pk)Nick Malgieri, the director of baking and pastry programs at The Institute of Culinary Education in New York City, created this recipe exclusively for Epicurious. In lieu of a supersweet cream cheese frosting, this recipe contains slightly less sugar, so the tangy cream cheese flavor really sings. We love it, but if you have a sweet tooth, feel free to add up to 1 additional cup of confectioners' sugar.
You can also bake this cake in a 9- by 13-inch baking pan. The baking time is about the same, but you'll only need half the frosting to cover the top of the cake.
For more on carrot cake, including tips from Malgieri, see Classic Recipes: Carrot Cake.
Position a rack in the middle of the oven and preheat to 375°F. Butter the bottom and sides of 2 (9-inch-round, 2-inch-deep) cake pans and line the bottoms with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice.
In the bowl of a stand mixer fitted with the paddle attachment, mix the brown sugar on the lowest speed to break up any lumps. Add 1 egg and continue to mix on low until smooth and incorporated. Add the remaining eggs, one at a time, and mix on low until smooth and incorporated. Shut off the mixer and scrape down the bowl and paddle. Return the mixer to low then add the oil in a thin steady stream and continue to beat until fully incorporated.
Add the flour mixture in 3 batches, using a large rubber spatula to fold the mixture together until just incorporated. Fold in the carrots, along with the nuts and raisins, if using.
Divide the batter between the prepared pans and smooth the tops. Bake until the layers are firm and risen and the tip of a paring knife inserted in the center of the cake emerges clean, about 40 minutes. Transfer to a wire rack to let cool for 5 minutes then invert the cake layers onto the rack and peel off the parchment paper. Use another rack or a large plate to invert the cake layers again then slide them back on to the rack so they are right side up. Let the cake layers cool completely. DO AHEAD: The cakes can be baked ahead, cooled, wrapped in a double layer of plastic wrap, and refrigerated for up to 2 days, or frozen up to 1 month.
Once the cake is completely cool, make the frosting:
In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and butter and beat on medium until smooth, 30 seconds to 1 minute. Shut off the mixer and scrape down the bowl and paddle. Add the confectioners' sugar and vanilla, and beat on medium, scraping down the bowl and paddle as necessary, until light and fluffy, about 2 minutes.
Frost the cake:
Place 1 cake layer on a large plate and cover the top with about 1/3 of the frosting. Invert the second layer on top of the frosted bottom layer so that the flat side (the bottom) is on top. Spread the remaining frosting on the sides and top of the cake. If you used walnuts or pecans in the cake, sprinkle the frosting with a few tablespoons of lightly toasted chopped nuts. Keep at cool room temperature until serving time. DO AHEAD: Carrot cake can be baked and frosted ahead and kept, in an airtight cake dome, at cool
2 (9-inch-round, 2-inch-deep) cake pans or 1 (9- by 13-inch) baking pan; parchment paper; stand mixer fitted with the paddle attachment; 1 to 2 wire cooling racks pound carrots, trimmed, peeled, and coarsely grated on the largest holes of a box grater or the fine grating blade of food processor (about 3 lightly packed cups total
2/3 cup walnuts or pecans, coarsely chopped, plus more lightly toasted nuts for garnish
2/3 cup dark or golden raisins (9-inch-round, 2-inch-deep) cake pans or 1 (9- by 13-inch) baking pan; parchment paper; stand mixer fitted with the paddle attachment; 1 to 2 wire cooling racks
4 large eggs
3/4 cup canola oil
1/2 cup applesauce
1 cup golden brown sugar
1 cup granulated sugar
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
3 teaspoons ground cinnamon
3 teaspoons vanilla extract
3 cups grated carrots
1 cup crushed pineapple, drained
1 cup chopped walnuts
Cream Cheese Frosting:
1 cup butter, softened
1 (8oz) package cream cheese, softened
4 cups powered sugar
¼ teaspoon salt
1 tablespoon vanilla
2 tablespoons heavy whipping cream
1/4 cup chopped walnuts
Directions:
Preheat oven to 350F degrees. Line (2) 12 count muffin pan with cupcake liners. Set aside.
For the cupcakes:
Using an electric or stand mixer, mix the eggs, canola oil, applesauce, brown sugar, and sugar until smooth. In a medium bowl, whisk together flour, baking soda, baking powder, salt, nutmeg, and cinnamon until combined. Slowly mix in dry ingredients until no clumps remain. Stir in vanilla, carrots, pineapple and chopped walnuts.
Pour batter into the cupcake liners (about ¾ the way full). Bake for 20 minutes or until a toothpick inserted near the center comes out clean. Allow to cool before frosting.
For the frosting:
Beat softened butter on medium speed with an electric or stand mixer. Beat for 3 minutes until smooth and creamy. Add cream cheese, powdered sugar, heavy cream, salt and vanilla extract, increase to high speed and beat for 3 minutes. Frost cooled cupcakes and top with chopped walnuts.
Store cupcakes in an airtight container at room temperature for up to 3 days and in the refrigerator for up to 5 days.
Spring has sprung! Though it may not feel like spring in the midwest quite yet, Easter is just around the corner. Growing up, Easter was always one of my favorite holidays because it packed so many things I loved into one day… baking, brunch, pastels, fun Easter egg-dying, warm weather (hopefully), family time, and of course, all the Easter bunny’s treats.
Well, it turns out that things don’t change all that much as you grow up. I still love Easter for all of the same reasons and this year, I’m excited to share my amazing carrot cake cupcake recipe that will be a perfect dessert for your Easter brunch.These perfectly moist and fabulously flavorful cupcakes are packed with freshly grated carrot and sweet pineapple. Topped with fluffy, vanilla cream cheese frosting with a SPRINKLE of chopped walnuts and a cute carrot decoration, making these cupcakes a family favorite, especially for Easter. Enjoy!
Preheat the over to 350 degrees Fahrenheit.Line 12 muffin cups with paper liners.
In a medium bowl, sift together both flours, the baking soda, salt, and spices. In a large bowl, whisk together the oil, brown sugar, and eggs until well combined. Whisk in the applesauce, vanilla, and carrots. Add the dry ingredients and mix until just combined. Stir in the walnuts.
Divide the batter between the muffin cups. Bake until a toothpick inserted in a cupcake comes out clean, about 20 minutes. Transfer to a wire rack to cool completely.
To make the frosting, with an electric mixer, beat together the cream cheese, confectioners' sugar, and lemon zest until smooth and creamy. Frost the cooled cupcakes and sprinkle with the walnuts. The cupcakes should be stored in the refrigerator, where they will keep for about 3 days.
Carrot Cake Cupcake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Cupcake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Cupcake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Cupcake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Cupcake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Cupcake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Cupcake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Cupcake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Cupcake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Cupcake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake Cupcake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
No comments:
Post a Comment