AuthorHeather WallaceCategorycupcakes & muffinsDifficultyIntermediateEveryone's Easter egg hunt should end with a sweet treat like these carrot cake cupcakes.
They are super moist and delicious, and instead of the overly sweet american cream cheese frosting you usually find with carrot cake these babies are swirled with a Swiss meringue buttercream with white chocolate drizzled in. That's right...and you won't miss the cream cheese one bit!
While I can't take credit for this recipe because it's the master baker Ron Ben Isreal's recipe, I did convert it from a cake into cupcakes.
Did you know that carrots have been used in cakes as sweeteners since medieval times? We've come a long way since then...but a good thing never gets old when it comes to food, it just gets reinvented.
Preheat oven to 350 degrees F.
Line cupcake pan with liners and set aside.
In a large bowl mix 3 cups of all-purpose flour (sift first, then gently spoon into measuring cup), 1 tablespoon baking powder, 1 1/2 teaspoon baking soda, 2 teaspoons salt, 1 tablespoon cinnamon, 1 1/2 teaspoon ground ginger, 1 teaspoon nutmeg, and 1/2 teaspoon of cayenne pepper.
Add 2 1/4 cups chopped walnuts and 1 cup of raisins, toss to coat.
In a stand mixer with a paddle attachment combine 3 cups sugar, 1 3/4 cups vegetable oil, 1 tablespoon vanilla extract, and 6 eggs for 3 minutes on medium speed.
Add in 6 cups of finely shredded carrots, mix well.
Slowly stir in dry ingredients and mix for 1 minute on low speed.
Fill each cupcake liner with about 2/3 full.
Bake for about 18-21 minutes, or until a toothpick inserted in the center of the cupcake comes out with only a few moist crumbs.
Let cool 10 minutes before removing from pan.
Cool completely on a wire rack.
In a large metal mixing bowl combine 1 1/2 cup sugar and 9 large room temperature egg whites, place over simmering water.
Whisk constantly until the sugar melts and the mixture is very thin and warm, about 10 minutes.
Remove bowl from heat and transfer to electric mixer bowl and whisk on high speed until stiff peaks form, about 5 minutes.
Reduce speed to low and continue to beat until cool, about 15 more minutes.
Meanwhile place 8-ounces of white chocolate in bowl over simmering water and stir occasionally until melted, remove from heat.
Set aside to cool.
Beat in 6 sticks of soft but cool butter (cut into small pieces) into egg whites on low speed. The mixture may curdle before coming together.
Gradually beat in the melted and cooled white chocolate.
Re-beat occasionally to maintain a smooth texture.
Pipe onto cooled cupcakes and decorate with sprinkles if desired.
You can make cupcakes ahead of time and freeze individually in plastic wrap, and store in airtight container in freezer. Unwrap and let come to room temp before frosting.
Buttercream can be made a day ahead, let come to room temp and re-whip before piping onto cupcakes.
Ingredients
Directions
Preheat oven to 350 degrees F.
Line cupcake pan with liners and set aside.
In a large bowl mix 3 cups of all-purpose flour (sift first, then gently spoon into measuring cup), 1 tablespoon baking powder, 1 1/2 teaspoon baking soda, 2 teaspoons salt, 1 tablespoon cinnamon, 1 1/2 teaspoon ground ginger, 1 teaspoon nutmeg, and 1/2 teaspoon of cayenne pepper.
Add 2 1/4 cups chopped walnuts and 1 cup of raisins, toss to coat.
In a stand mixer with a paddle attachment combine 3 cups sugar, 1 3/4 cups vegetable oil, 1 tablespoon vanilla extract, and 6 eggs for 3 minutes on medium speed.
Add in 6 cups of finely shredded carrots, mix well.
Slowly stir in dry ingredients and mix for 1 minute on low speed.
Fill each cupcake liner with about 2/3 full.
Bake for about 18-21 minutes, or until a toothpick inserted in the center of the cupcake comes out with only a few moist crumbs.
Let cool 10 minutes before removing from pan.
Cool completely on a wire rack.
In a large metal mixing bowl combine 1 1/2 cup sugar and 9 large room temperature egg whites, place over simmering water.
Whisk constantly until the sugar melts and the mixture is very thin and warm, about 10 minutes.
Remove bowl from heat and transfer to electric mixer bowl and whisk on high speed until stiff peaks form, about 5 minutes.
Reduce speed to low and continue to beat until cool, about 15 more minutes.
Meanwhile place 8-ounces of white chocolate in bowl over simmering water and stir occasionally until melted, remove from heat.
Set aside to cool.
Beat in 6 sticks of soft but cool butter (cut into small pieces) into egg whites on low speed. The mixture may curdle before coming together.
Gradually beat in the melted and cooled white chocolate.
Re-beat occasionally to maintain a smooth texture.
Pipe onto cooled cupcakes and decorate with sprinkles if desired.
You can make cupcakes ahead of time and freeze individually in plastic wrap, and store in airtight container in freezer. Unwrap and let come to room temp before frosting.
Buttercream can be made a day ahead, let come to room temp and re-whip before piping onto cupcakes.