Friday, December 10, 2010

Carrot Cake Cupcakes

The cardamon and orange zest give this cupcake a sweet sophistication that is remarkably moist and delicious. Carrot cake is definately a big weakness of mine and I have tried quite a few different recipes...this one is a winner!


Carrot Cake Cupcake printable recipe

Ingredients:
I cup chopped walnuts
1 lb carrots
3 large eggs
1/2 cup buttermilk
1 t vanilla extract
2 cups sugar
1 cup vegetable oil
1 T orange zest
3 cups flour
1 t baking soda
2 t baking powder
1 t kosher salt
2 t ground cardamon
1 t cinnamon

Preheat oven to 350F. Toast the walnuts in oven for 5 minutes. Remove from oven and set aside to cool
Rinse the carrots, peel and grate
Place carrots, buttermilk, oil, sugar, eggs, vanilla and orange zest together in bowl and whisk thoroughly.
In another bowl whisk the flour, baking soda, baking powder, salt, cardamon and cinnamon.
Fold the flour mixture into the carrot mixture, being sure not to overmix. Fold in the toasted walnuts until evenly incorporated.
Scoop into cupcake papers about 1/2 to 3/4 full and bake for 19-21 minutes, being sure to rotate the pan after the first 15 minutes of baking. Afterward 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. 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.


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