Carrot cupcakes with caramel frosting
Oh, these cupcakes have reunited all my favorite tastes. Carrot cake is one of my favorite cakes and creamcheese reminds me of delicious cheesecakes. Caramel is one of my favorite candies so I don't believe anything could go wrong with these cupcakes.
Images and recipy from joylicious.net
Ingredients for cupcakes:
8 carrots (0,6 kilograms), peeled and coarsely shredded
2 1/2 decilitres of golden raisins
2 1/2 decilitres of pecans, coarsely chopped
5 decilitres of all-purpose flour
2 teaspoons cinnamon
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
3 decilitres of canola oil
5 decilitres of sugar
4 large eggs, at room temperature
Preheat the oven to 180° celsius. Line two 12-cup muffin tins with paper liners. In a medium bowl, toss the carrots with the raisins and pecans. Onto a large sheet of wax paper, sift the flour with the cinnamon, baking powder, baking soda and salt.
In a large bowl, using an electric mixer, beat the canola oil with the sugar at medium-high speed until smooth. Add the eggs, 1 at a time, beating well between additions. Add the dry ingredients and beat at low speed until combined. Using a wooden spoon, stir in the carrot mixture.
Spoon the batter into the cups, filling them three-fourths full. Bake the cupcakes for about 25 minutes, or until the tops spring back when lightly pressed. Let cool in the pans for 10 minutes, then transfer the cupcakes to a wire rack to cool completely.
Ingredients for Topping:
1 decilitre of sugar
2 tablespoons water
Few drops of fresh lemon juice
1/2 decilitre of heavy cream
1/2 kilogram of cream cheese, softened
2 sticks ( 1/4 kilograms) unsalted butter, softened
1 decilitre of confectioners’ sugar
1 teaspoon pure vanilla extract
MEANWHILE, MAKE THE TOPPINGS: In a small, deep saucepan, combine the sugar, water and lemon juice. Using a wet pastry brush, wash down the side of the saucepan. Bring to a simmer over moderately high heat and cook without stirring, until the caramel just begins to color around the edges, about 5 minutes. Gently swirl the pan and simmer until the caramel turns a medium amber color, about 2 minutes longer. Remove from the heat. Using a long-handled wooden spoon, stir in the heavy cream. Transfer to a bowl and let cool.
In another bowl, beat the cream cheese at low speed until smooth. Beat in the butter, then beat in the confectioners’ sugar and vanilla until smooth.
Spread 1 tablespoon of the cream cheese frosting over each cupcake. Fill a pastry bag fitted with a 1/4-inch star tip with the remaining frosting. Pipe a ring around the top of each cupcake, leaving an empty space in the center. Spoon the caramel into the centers. Transfer the cupcakes to a platter and serve.
Images and recipy from joylicious.net
Ingredients for cupcakes:
8 carrots (0,6 kilograms), peeled and coarsely shredded
2 1/2 decilitres of golden raisins
2 1/2 decilitres of pecans, coarsely chopped
5 decilitres of all-purpose flour
2 teaspoons cinnamon
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
3 decilitres of canola oil
5 decilitres of sugar
4 large eggs, at room temperature
Preheat the oven to 180° celsius. Line two 12-cup muffin tins with paper liners. In a medium bowl, toss the carrots with the raisins and pecans. Onto a large sheet of wax paper, sift the flour with the cinnamon, baking powder, baking soda and salt.
In a large bowl, using an electric mixer, beat the canola oil with the sugar at medium-high speed until smooth. Add the eggs, 1 at a time, beating well between additions. Add the dry ingredients and beat at low speed until combined. Using a wooden spoon, stir in the carrot mixture.
Spoon the batter into the cups, filling them three-fourths full. Bake the cupcakes for about 25 minutes, or until the tops spring back when lightly pressed. Let cool in the pans for 10 minutes, then transfer the cupcakes to a wire rack to cool completely.
Ingredients for Topping:
1 decilitre of sugar
2 tablespoons water
Few drops of fresh lemon juice
1/2 decilitre of heavy cream
1/2 kilogram of cream cheese, softened
2 sticks ( 1/4 kilograms) unsalted butter, softened
1 decilitre of confectioners’ sugar
1 teaspoon pure vanilla extract
MEANWHILE, MAKE THE TOPPINGS: In a small, deep saucepan, combine the sugar, water and lemon juice. Using a wet pastry brush, wash down the side of the saucepan. Bring to a simmer over moderately high heat and cook without stirring, until the caramel just begins to color around the edges, about 5 minutes. Gently swirl the pan and simmer until the caramel turns a medium amber color, about 2 minutes longer. Remove from the heat. Using a long-handled wooden spoon, stir in the heavy cream. Transfer to a bowl and let cool.
In another bowl, beat the cream cheese at low speed until smooth. Beat in the butter, then beat in the confectioners’ sugar and vanilla until smooth.
Spread 1 tablespoon of the cream cheese frosting over each cupcake. Fill a pastry bag fitted with a 1/4-inch star tip with the remaining frosting. Pipe a ring around the top of each cupcake, leaving an empty space in the center. Spoon the caramel into the centers. Transfer the cupcakes to a platter and serve.
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