Carrot Cake Cupcakes

Name: Carrot Cake Cupcakes
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 16
Cuisine: American
Ingredients: 16 servings Marzipan or almond paste, for garnish, optional; 1 teaspoon baking powder; 1 teaspoons baking soda; 28 grams butter; 113 grams butter, at room temperature; 1 stick Non coating; 227 grams carrots, shredded; 2 teaspoons cocoa powder; 128 grams corn oil; 35 grams cornstarch; 454 grams cream cheese, at room temperature; 118 milliliters dark brown sugar; 1 egg plus 2 egg yolks; 2 eggs; 184 grams all-purpose flour; 118 milliliters granulated sugar; 0 teaspoons ground cinnamon; 1 teaspoon ground cinnamon; 0 teaspoons maple flavoring; 454 grams milk; 16 servings Orange and green food coloring, for garnish, optional; 170 grams powdered sugar; 118 milliliters dark raisins; 1 teaspoons salt; 113 grams sugar; 1 vanilla bean; 1 teaspoon vanilla extract; 2 teaspoons vanilla extract; 158 milliliters walnuts, toasted, chopped; 118 milliliters hot water

The recipe Carrot Cake Cupcakes could satisfy your American craving in about 1 hour and 20 minutes. One portion of this dish contains roughly 6g of protein, 30g of fat, and a total of 489 calories. This recipe serves 16. It is perfect for Easter. A mixture of raisins, brown sugar, vanilla bean, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Preheat the oven to 350 degrees F. Prepare the cupcake pans by spraying with nonstick coating and using cupcake liners.

Ingredients you will need

Cupcakes

Equipment you will use

Muffin Liners

Oven

In a small bowl, pour the hot water over the raisins to rehydrate and set aside.

Ingredients you will need

Raisins

Water

Equipment you will use

Bowl

In a medium mixing bowl, sift together the flour, baking powder, baking soda, salt, cocoa powder and cinnamon, and set aside. In a large mixing bowl, combine the corn oil, dark brown sugar, granulated sugar, vanilla and eggs.

Ingredients you will need

Dark Brown Sugar

Granulated Sugar

Baking Soda

Cocoa Powder

Cinnamon

Corn Oil

Vanilla

All Purpose Flour

Egg

Salt

Equipment you will use

Mixing Bowl

Mix well to fully incorporate.

Combine the wet and the dry ingredients, stirring to fully incorporate.

Drain the raisins and squeeze out the moisture. Fold them in to the batter with the carrots and walnuts.

Ingredients you will need

Carrot

Raisins

Walnuts

Scoop the batter into the prepared cupcake pans and bake until the cupcakes spring back when lightly touched with a finger, about 20 minutes. Cool.

Ingredients you will need

Cupcakes

Equipment you will use

Oven

To assemble: Core and fill the cupcakes with the Maple Cinnamon Pastry Cream Filling after they have cooled. Frost the cupcakes with the Cream Cheese Frosting using a pastry bag or offset spatula.

Ingredients you will need

Cream Cheese Frosting

Pastry Cream

Cinnamon

Cupcakes

Maple Syrup

Equipment you will use

Offset Spatula

Pastry Bag

Optional garnish: Using orange and green food color and some marzipan or almond paste, form carrots by rolling a ball of marzipan in the palms of your hand. Use a knife to make marks in the carrots and make a small batch of greens to attach to each carrot.

Ingredients you will need

Green Food Color

Marzipan

Carrot

Greens

Orange

Equipment you will use

Knife

The key to making pastry cream is in the set up. It's best to set the stage with everything before you start cooking anything.

Ingredients you will need

Pastry Cream

Cut the butter into small pieces and place in a medium mixing bowl with the maple flavoring and set aside.

Ingredients you will need

Maple Flavoring

Butter

Equipment you will use

Mixing Bowl

In a large mixing bowl, place 1/2 cup water and some ice and set aside; you will need it to help cool and stop the cooking of the pastry cream.

Ingredients you will need

Pastry Cream

Water

Ice

Equipment you will use

Mixing Bowl

In a medium mixing bowl, beat the eggs and set aside.

Ingredients you will need

Egg

Equipment you will use

Mixing Bowl

In a small mixing bowl, combine 2 ounces sugar, cornstarch and cinnamon, and set aside.

Ingredients you will need

Corn Starch

Cinnamon

Sugar

Equipment you will use

Mixing Bowl

In a medium saucepan, combine the milk, the remaining 2 ounces sugar and vanilla bean.

Ingredients you will need

Vanilla Bean

Sugar

Milk

Equipment you will use

Sauce Pan

Now that the stage is set, add the sugar-cornstarch mixture to the eggs, mixing really well with a whisk.

Ingredients you will need

Corn Starch

Sugar

Egg

Equipment you will use

Whisk

Bring the milk to a boil on the stove, and then temper it into the sugar-egg mixture (pour very slowly while whisking the eggs, so that you slowly raise the eggs' temperature). Put it all back into the pot and back on the stove.

Ingredients you will need

Sugar

Egg

Milk

Equipment you will use

Whisk

Stove

Pot

Whisking constantly, cook the pastry cream until it boils for at least 30 seconds. It will quickly pass a lumpy stage and then get creamy and shiny. Immediately dump it into the bowl with the butter and mix to incorporate fully.

Ingredients you will need

Pastry Cream

Butter

Equipment you will use

Whisk

Bowl

Place the bowl in the prepared ice bath and stir to cool. Cover the surface with plastic wrap and refrigerate until set, about 1 hour.

Ingredients you will need

Wrap