Carrot cake cupcakes recipes

Carrot Cupcakes Recipe at MyDish

3
based on 1 reviews

by cpalma
Views 937, Added Sat Oct 16 2010

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    Ingredients

    • 225g carrots, grated
    • 130g raisins
    • 2 eggs
    • 130g castor sugar
    • 120ml oil
    • ½ tsp vanilla
    • 2 tsp grated orange zest
    • 120g flour
    • 1 tsp baking soda
    • 1 tsp cinnamon
    •  
    • ICING
    • 175g cream cheese
    • 450g icing sugar
    • 125g soft butter
    •  orange zest

    Method

    1. Oven to 160C and line cupcake tray
    2. Combine grated carrots and raisins in large bowl and put to side.
    3. In large bowl, beat eggs and sugar for several minutes, then add oil, vanilla, and zest, and beat well
    4. Sift flour, baking soda, and cinnamon in bowl, then add to egg and sugar mixture. Pour into bowl of carrots and blend.
    5. Bake 25 min and cool

    7. Icing: Mix all ingredients in bowl with beaters until smooth

    cpalma has contributed to these popular cooking recipes:

    Billington’s Easter Carrot Cupcake. Recipe at MyDish

    5
    based on 1 reviews

    by ace
    Views 226, Added Thu Mar 1 2012

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      Ingredients

      • 375g Billington’s Light Brown Muscovado Sugar
      • 360g  Vegetable oil
      • 1tsp Nielsen-Massey vanilla essence
      • 5 Medium eggs
      • 375g Allinson plain flour
      • 2 tbsp baking powder
      • 1 tsp Sodium bicarbonate
      • 1 tsp Cinnamon
      • ½ tsp  Ground Nutmeg
      • 1 tsp salt
      • 430g Grated Carrot
      • 120g Coarsely chopped pecans
      • 75g desiccated coconut
      • 75g Canned pineapple, pressed and drained thoroughly
      • 3 12 Cup American sized muffin tins
      • 26 paper muffin cases
      • 150g cream cheese
      • 150g softened unsalted butter
      • 220g Billington’s Golden Icing Sugar
      • 1 teaspoon Nielsen-Massey vanilla essence
      • 20g powdered gelatine
      • 540g  Billington’s Golden Caster Sugar
      • 160g golden syrup
      • 6 drops liquid yellow food colouring

      Method

      1. Method:
      2. 1. Preheat oven to 175 degrees
      3. 2. In a big bowl, sift the flour, baking powder, sodium bicarbonate, spices and salt
      4. 3. In a separate bowl, whisk Billington’s Light Brown Muscovado Sugar, eggs, oil, and vanilla essence, until combined.
      5. 4. Add wet mixture to dry ingredients and beat well.
      6. 5. Add carrots, pecans, coconut and pineapple, and stir until combined.
      7. 6. Line 12 cup American sized muffin tins with paper cases. Fill each cupcake line 3/4 of the way with the batter.
      8. 7. Bake 22-25 minutes-rotating trays at the 18-minute mark if you have an uneven oven. Test the cupcake with a wooden skewer-if it comes out clean with no wet batter, remove from oven-otherwise let cook for another 5 minutes.
      9. 8. Let cupcakes cool in tin for 10 minutes, then remove and let cool an additional 30 minutes, then frost.
      10. Golden Cream Cheese Icing:
      11. 1. Beat cream cheese and butter well until smooth with an
      12. electric mixer.
      13. 2. Add Billington’s Golden Icing Sugar into 4 parts until well combined.
      14. 3. Stir in the vanilla essence.
      15. Yellow Marshmallow Chicks:
      16. 1. In a large mixing bowl, add gelatin and cold water and stir. Let gelatin sit and swell or ‘bloom’. Line the brownie pan with greaseproof paper.
      17. 2. In a large saucepan, add 440g Billington’s Golden Caster Sugar, golden syrup and water and stir to combine. Brush the sides down with water to remove any sugar crystals stuck to the sides. Bring to the boil, add a sugar thermometer and cook to 120 degrees C.
      18. 3. In a food processor mix 100g Billington’s Golden Caster Sugar and 2 drops of yellow food colouring and blitz until yellow and fine.
      19. 4. Whisk thoroughly with a hand mixer (or in a stand mixer), slowly add hot sugar to the gelatin mixture. Whisk thoroughly until thick bubble gum like strands form. Add vanilla essence and food colouring.
      20. 5. Spray everything with pan spray - spatulas, brownie pan spoons, hands, etc.
      21. 6. Scoop marshmallow mix into brownie pans and spread evenly until mixture is about 2 cm high. Sprinkle liberally over the top with yellow sugar.
      22. 7. When rested, using a greased Easter chick cookie cutter, cut into shapes. Take cut chicks and dip in the remainder of the yellow sugar.
      Carrot Cream Cheese Cupcakes Recipe at MyDish

      0
      based on 0 reviews

      by The Gourmet Cupcake Company
      Views 283, Added Mon Mar 21 2011

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        Ingredients

        • 175g dark muscovado sugar
        • 100g self raising flour
        • 1 tsp. bicarb of soda
        • 1 tsp. cinnamon
        • 1 tsp. mixed spice
        • 2 eggs
        • 150 ml sunflower oil
        • 250g carrots (finely grated)
        • 1 the zest of an orange (or 1 tsp or orange extract) - optional

        Method

        1. 1) Preheat oven to 180 C (or 160 for a fan oven) or gas mark 4

        3. 2) In a large bowl mix together the sugar, flour, bicarb and spices

        5. 3) In another bowl, whisk together the eggs and the oil until well incorporated and pale

        7. 4) Stir this into the dry ingredients and then mix in the grated carrot

        9. 5) Finally stir in the orange zest or extract

        11. 6) Divide amongst your cupcake cases and bake in a tin until risen and springy to the touch, approx 20-25 mins


        14. For the icing:
        15. 1) Beat together 100g butter, 200g cream cheese and 200g icing sugar in a bowl until smooth

        17. 2) Pipe or spatula onto cupcakes and decorate with some orange zest, sprinkles or, if you're feeling creative, why not make some sugarpaste carrots!

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