Source(google.com.pk)
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.
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.
Sweetened shredded coconut, toasted (how-to follows, for decorating
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.
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.
To make the cupcakes: Heat oven to 350° F. Spread the pecans on a rimmed baking sheet and toast in oven, tossing once, until fragrant, 6 to 8 minutes. Let cool, then roughly chop.
Line a standard 12-cup muffin tin with paper liners. Whisk together the flour, cinnamon, salt, baking powder, baking soda, and nutmeg in a large bowl; set aside. In a medium bowl, whisk together the brown sugar, oil, and egg; fold in the carrots and ½ cup of the pecans. Add the carrot mixture to the flour mixture and mix until just combined and evenly moistened do not overmix
Divide the batter among the muffin cups and bake, rotating once, until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Let cool slightly in the tin, then transfer to a wire rack to cool completely.
To make the frosting: Beat the cream cheese, butter, vanilla, and salt with an electric mixer on medium speed until smooth. Reduce mixer speed to low and gradually beat in the confectioners’ sugar, beating until smooth. Refrigerate the frosting until slightly stiffened, 20 to 30 minutes. Frost the cupcakes, dividing the frosting evenly, an
Preheat the oven to Gas 4 and line the pockets of a muffin tray with muffin cases.
Beat the sugar, oil and eggs in mixing bowl until smooth, then stir in the grated carrot and, if you like, up to 150g/5½oz chopped nuts, dried fruit, or a mixture of both.
In a separate bowl combine the flour, baking powder, spices and cocoa so that they're evenly mixed, then tip this into the carrot mixture and stir well.
Fill the muffin papers to about two-thirds full, then bake for about 25 minutes, or until a skewer poked in comes out almost clean.
For the frosting, make sure the butter is soft, then, using a whisk or electric mixer, beat it with the cream cheese in a bowl until smooth and light.
Stir in the icing sugar with a spoon until it begins to come together, then whisk again briefly until light and smooth. Pipe or spoon blobs of the frosting on each cold cupcake. Decorate with sugar-paste carrots or, say for Easter, with mini chocolate Easter eggs.
Everyone seems to love Carrot Cake, so I often make these Carrot Cupcakes as they're easy to transport and look so pretty. What I also like about them is how wonderfully moist they are and how flavorful they taste. And while Sylvia Lovegren tells us in her book Fashionable Food that Carrot Cakes were once glazed with a fruit sauce today, more often than not, we prefer a smooth and tangy cream cheese frosting.
love this Carrot Cupcake recipe because it's so easy to make. No mixer is required. All you need are two bowls, one for the wet ingredients and one for the dry ingredients. The two are then mixed together and you are done. The time consuming part is the grating of the fresh carrots. I have included applesauce in the cupcake batter which, along with the oil, makes these cupcakes so moist. But, if you like, you could use an equal amount of grated apple or even crushed pineapple. You can also add 1/2 cup (120 ml) of currants or raisins to the batter. As I said, we are covering the cupcakes with a cream cheese frosting. Make sure that the butter and cream cheese are at room temperature to prevent lumps and beat the ingredients together until creamy smooth. This frosting makes enough so you can pipe lovely swirls on the cupcakes. If you prefer less frosting, I would half the recipe.
Carrot Cakes became popular with the health food craze of the 1970s, although Jean Anderson in her American Century Cookbook says recipes began to appear as early as the 1920s. There are many theories on the origin of this cake, some say it descended from the English's baked carrot puddings or European steamed carrot puddings. Others say it may have come from German carrot breads. Alan Davidson in 'The Oxford Companion to Food' tells us that carrots were used in European sweet cakes since the Middle Ages when other sweeteners were hard to find or just too expensive. In fact, carrots, along with beets, contain more sugar than most other vegetables which might explain their use in desserts.
Carrot Cupcakes: Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Lightly butter or spray with a non stick vegetable spray or line 12 muffin cups with paper liners.
In a large bowl whisk together the flour, baking soda, salt, and ground cinnamon. Fold in the chopped walnuts.
In another large bowl whisk the eggs until lightly beaten. Then whisk in the sugar, oil, and vanilla extract until slightly thickened. Fold in the applesauce and grated carrots. Then fold this mixture into the flour mixture until incorporated. Evenly fill the 12 muffin cups with the batter and bake about 20 - 23 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven, place on a wire rack, and let cool completely before frosting.
Frosting: In the bowl of your electric, or with a hand mixer, beat the butter and cream cheese until very smooth and creamy. Add the powdered sugar and beat until fully incorporated and smooth. Beat in the vanilla extract. Add more confectioners sugar if needed. Pipe the frosting on the top of each cupcake. Serve immediately or cover and refrigerate the cupcakes until serving time. Can be stored in the refrigerator for several days.
n a large bowl, beat the eggs, sugar and oil. Combine the flour, cinnamon, baking soda, baking powder, allspice and salt; gradually add to egg mixture. Stir in carrots.
Fill greased or paper-lined muffin cups two-thirds full. Bake at 325° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing form pans to wire racks.
For frosting, in a large bowl, beat cream cheese and butter until fluffy. Gradually beat in confectioners' sugar until smooth. Stir in the coconut, pecans and raisins. Frost cupcakes. Store in the refrigerator. Yield: 2 dozen.
In the past, oh maybe year or so, I’ve developed a particular love for cupcakes. I never dis-liked them, certainly, but I didn’t find myself craving them at any given time. Now though? Daily. I crave cupcakes daily! That’s a dangerously delicious craving to have you guys. It’s a good thing I don’t live in D.C. – I swear they have a cupcakery on every other corner. How do you D.C.ians have any self control??? I’d be a wreck. A bakery-stalking, frosting-gorging, red-velvet-cupcake-eating m.e.s.s.
10 ounces grated carrots
3 eggs
½ cup plain greek yogurt I used 0% fat
½ cup crushed pineapple drained
½ cup oil
⅓ cup buttermilk
1½ teaspoons vanilla
2 cups sugar
3 cups flour
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
¼ teaspoon ginger
1 teaspoon salt
frosting
8 ounces cream cheese, at room temperature
8 tablespoons butter, at room temperature
1 teaspoon vanilla extract
3-4 cups powdered sugar
optional: sprinkles
And speaking of D.C. and cupcakes etcetera, etcetera. That is kind of the inspiration behind these cupcakes. Well, maybe on the inspiration, because a classic super moist carrot cupcake piled high with cream cheese frosting doesn’t really require any inspiration – that’s why they call it a classic. But it’s the reason I made these cupcakes. In D.C. we stopped at my favorite cupcakery – Crumbs. And we shared a ginormous-sized carrot cupcake that was insanely delicious except for one little thing. Raisins. I hate raisins. Hate.
I enjoyed the cupcake, but I was left feeling a little jaded. So when we got home, naturally I whipped up a batch of my own classic Carrot Cake Cupcakes with Cream Cheese Frosting. And sprinkles, duh. And minus the nasty little shriveled grapes. These particular cupcakes will just melt in your mouth they are that moist. The combination of a little oil with crushed pineapple and greek yogurt is just magic. And the frosting. Oh the frosting. I wish I had a whole room filled with this cream cheese frosting where I could live the rest of my life in frosting bliss. Yum.
Preheat oven to 325 and line muffin tins with cupcake wrappers.
In a large bowl combine carrots and next seven ingredients and mix with a hand mixer until smooth. In another bowl whisk together flour and next five ingredients. Add dry ingredients to wet ingredients and mix until just combined don't over mix
Pour batter into prepared pans, filling each wrapper about ¾ full. Bake 20-22 minutes until an inserted toothpick comes out clean. Allow to cool completely.
When cupcakes are completely cooled, prepare the frosting. In a large bowl cream together butter and cream cheese until fluffy (2-3 minutes). Mix in vanilla. Add powdered sugar one cup at a time until frosting reaches desired consistency (for piping I suggest closer to 4 cups for a stiffer frosting that will hold up). Spread or pipe onto cupcakes. Top with sprinkles if desired. Store in airtight container at room temperature. Enjoy.
box Betty Crocker™ SuperMoist™ carrot cake mix
Water, vegetable oil and eggs called for on cake mix box
rolls Betty Crocker™ Fruit Roll-Ups® punch berry chewy fruit snack (from 5-oz box)
green-colored sour candies, separated into strips
container Betty Crocker™ Rich & Creamy cream cheese frosting
cup chocolate cookie crumbs
Heat oven to 350°F. Place paper baking cups in each of 24 regular-size muffin cups. Bake and cool cupcakes as directed on package for 24 cupcakes.
2Meanwhile, cut fruit snack into triangles. Roll up fruit snack to make a carrot shape. Repeat with remaining fruit snacks to make about 30 carrots. Cut green sour candies in half crosswise; cut each half into quarters lengthwise to make thin strips of green candy. Press thin green strips into large end of carrot to make greens on carrot. Repeat with remaining candy.
3Spread frosting over cupcakes. Sprinkle with cookie crumbs. Randomly place carrot shapes on tops of cupcakes or press them into cupcakes to make them look like they are plante
If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time. Save yourself some time! Freeze the unfrosted cupcakes in an airtight freezer container for up to 2 months. Decorate the frozen cupcakes; they'll thaw while you're decorating.
Carrot Cake CupCakes Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake CupCakes Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake CupCakes Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake CupCakes Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake CupCakes Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake CupCakes Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake CupCakes Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake CupCakes Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake CupCakes Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake CupCakes Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Carrot Cake CupCakes Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
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