Carrot Cake Cupcakes Recipe INGREDIENTS • 1 cup of chopped walnuts • 1 pound of carrots • 3 large eggs • 1/2 cup of buttermilk (or add a teaspoon of lemon juice to regular milk and allow to stand for 10 minutes) • 1 teaspoon of vanilla extract • 2 cups of sugar • 1 cup of vegetable oil • 1 tablespoon of orange zest • 3 cups of all-purpose flour • 1 teaspoon of baking soda • 2 teaspoons of baking powder • 1 teaspoon of kosher salt • 2 teaspoons of ground cardamom • 1 teaspoon of ground cinnamon METHOD 1 Preheat the oven to 350F. Toast the walnuts in the oven for 5 minutes. Remove from the oven and set aside to cool. 2 Rinse the carrots and peel the rough skins off, then grate the carrots. 3 Place the carrots, buttermilk, oil, sugar, eggs, vanilla extract and orange zest together in a bowl and whisk thoroughly. 4 In another bowl whisk the flour, baking soda, baking powder, salt, cardamom, and cinnamon. 5 Fold the flour mixture into the carrot mixture, being sure not to overmix. Fold in the toasted walnuts until evenly incorporated. 6 Scoop into cupcake papers about 1/2 to 3/4 full and bake for 19-21 minutes at 350F, being sure to rotate the pan after the first 15 minutes of baking. Afterwards allow to cool for 5 minutes before taking the cupcakes out of the cupcake tin and allowing them to fully cool on a wire rack. Frost cooled cupcakes. Makes 24 cupcakes. Cream Cheese Frosting • 1 cup of unsalted butter, softened • 16 oz of Philadelphia cream cheese • 1 1/2 cups of powdered sugar Beat the cream cheese and butter on medium speed until well combined. Sift in the powdered sugar and mix. Spread onto cooled cupcakes.
Posted on: Tue, 30 Jul 2013 19:53:01 +0000
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