Adorned carrot cupcakes. See the recipe for the carrot curls here.
Recipe adapted from Gourmet.com
2 cups grated carrots
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
3/4 cup sunflower oil (or vegetable or canola)
3 large Synergy eggs
1 cup packed light brown sugar
1 teaspoon pure vanilla extract
1/2 cup raisins
1/2 cup walnuts, coarsely chopped and toasted
Preheat oven to 350 degrees with rack positioned in the middle and line a muffin tin with cupcake papers.
Whisk together flour, baking powder, baking soda, salt, cinnamon, and ginger in a bowl.
Whisk together oil, eggs, brown sugar, grated carrots, and vanilla in a large bowl, then stir in flour mixture until just combined.
Divide batter among muffin cups, filling them a 1/4 to 1/2 inch from the top, and bake until golden and a wooden pick inserted into center of a cupcake comes out clean, 20 to 25 minutes.
Cool in pan on a rack 10 minutes. Remove cupcakes from pan and cool completely on rack, about 1 hour more before frosting.
Frost with cream cheese frosting (recipe below) and decorate with a candied carrot curl.
Cream Cheese Frosting
4 oz cream cheese
2 oz unsalted butter
1 cup powdered sugar
1 tsp lemon juice
Make sure all ingredients are at room temperature before beginning.
In a large mixing bowl, beat cream cheese and butter till creamy. Add powdered sugar and lemon juice and beat till completely combined, smooth and fluffier.
Frost completely cooled cupcakes with room temperature frosting.
- Work with room temperature, easy to spread frosting and cupcakes, NEVER warm cupcakes since the warmth will cause the frosting to melt.
- Use a knife without a serrated edge so that when you spread the frosting, it is smooth.
- Dollop on more frosting than you think you will need into the center of the cupcake and then begin spreading frosting out to the edges in small circular motions.