Dessert

Beth’s Carrot Cake Cupcake Recipe

Beth’s Carrot Cake Cupcake Recipe


BETH’S CARROT CAKE CUPCAKES
Makes 12

INGREDIENTS
3 eggs
1 cup (200 g) sugar
¾ cup (180ml) melted butter
½ cup (120 ml) water
1 ¾ cup (210 g) flour
2 tsp (10 ml) baking powder
½ tsp (2.5 ml) salt
1 ½ tsp (7.5 ml) cinnamon
½ tsp (2.5ml) nutmeg
1 cup (150 g) grated carrots
½ cup (75 g) raisins

FROSTING:
18 ounces (504 g) softened cream cheese
1 cup (240 g) softened unsalted butter
1 cup (100 g) powdered sugar
1 tsp (5 ml) vanilla extract

FONDANT CARROTS
8 ounces (224 g) fondant
2-3 drops orange food coloring
1-2 drops green food coloring
1 tbsp (7 g) of powdered sugar for work surface

METHOD:
Preheat oven to 350F/176C.

In a large bowl combine the eggs and sugar. Whisk together until combined. Then add the melted butter and water and whisk until combined, and set aside.

In a smaller bowl whisk together the flour, baking powder, salt and spices. Add the dry ingredients to the wet ingredients, in thirds, stirring gently until combined.

Add the carrots and raisins stir until combined.

Fill a muffin tin that has been lightly greased with baking spray, ¾ of the way full with the batter.

Bake cupcakes for 20 mins or until slightly puffed and set.

Meanwhile prepare the fondant carrots. Pinch off 6 oz of fondant. Roll it out to a flat disc. Add 2-3 drops of orange food coloring in the center. Fold the disc in half. Pop into a zip lock bag and begin to knead the fondant until the color starts to distribute, when you see it incorporated and starting to work through, remove the disc and place on a powdered sugared surface (to avoid sticking). Once all the color is incorporated. Pinch off a small mound (about the size of a large gum ball or jaw breaker). Roll it into a ball. Then turn the ball into a 3-d triangle, then between your hands roll it out shaping it length-wise until it start to resemble a carrot.

Place carrot on your board and gently with a dull knife make horizontal impressions into the sides of the carrot to give it dimension. Set aside.

For the green tops, repeat the fondant coloring process with 1-2 drops of green food coloring. Pinch off a small ball the size of a pea. Roll flay and with a knife form 2 leaves. Set aside.

Repeat this process until you have 12 carrots and 12 leaves. This can all be done the day before and left to set at room temperature. The fondant will harden and make the carrots and tops less fragile.

TO MAKE FROSTING:
Place cream cheese and butter in an electric mixer, beat until combined and whipped. Slowly add the sugar in thirds, beating until combined, then add the vanilla.

Transfer frosting to a piping bag fitted with your favorite tip. I like Wilton’s 2D tip for these.

Once cupcakes are completely cooled, pipe a decorative mound of frosting on top, starting at one end and piping in a counter clockwise motion. Place the carrot on top, and leaves nestled close to the carrot top. The frosting will keep them secure.

NOTE: If not serving right away, you can refrigerated the frosted cupcakes and just take them out and allow to sit at room temp for 30 mins to allow frosting tops to come to room temperature. Then store the carrots and stems at room temp and place on cupcakes just before serving.

View Comments (15)

15 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Dessert

More in Dessert

Strawberries and Cream Turnovers Recipe – Laura Vitale – Laura in the Kitchen Episode 583

thecookerybookSeptember 21, 2021

Peppermint Patty Brownies – Laura Vitale – Laura in the Kitchen Episode 504

thecookerybookSeptember 17, 2021

Strawberry Jam Tart Recipe – Laura Vitale – Laura in the Kitchen Episode 568

thecookerybookSeptember 13, 2021

Homemade Potato Salad Recipe – Laura Vitale – Laura in the Kitchen Episode 415

thecookerybookSeptember 9, 2021

Triple Chocolate Cookies – Recipe by Laura Vitale – Laura in the Kitchen Episode 268

thecookerybookSeptember 5, 2021

Marble Cake Recipe – Laura Vitale – Laura in the Kitchen Episode 562

thecookerybookSeptember 1, 2021

Monkey Bread Recipe – Laura Vitale – Laura in the Kitchen Episode 213

thecookerybookAugust 28, 2021

Mini Eggnog Cupcakes Recipe – Laura Vitale – Laura in the Kitchen Episode 516

thecookerybookAugust 24, 2021

Simple Halloween Cupcake Decoration Ideas – Laura Vitale – Laura in the Kitchen Episode 223

thecookerybookAugust 20, 2021