Mini Carrot Cupcakes

Name: Mini Carrot Cupcakes
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 48
Cuisine: American
Ingredients: 0 teaspoons almond extract; 118 milliliters sliced almonds; 1 teaspoon baking powder; 1 teaspoons baking soda; 1 medium carrot; 355 milliliters grated carrots; 591 milliliters confectioners sugar; 227 grams cream cheese, softened; 3 larges eggs; 296 milliliters all-purpose flour; 177 milliliters granulated sugar; 237 milliliters granulated sugar; 0 teaspoons ground allspice; 1 teaspoon ground cinnamon; 1 teaspoons ground ginger; 1 teaspoon lemon juice; 1 teaspoons salt; 2 Tbsps unsalted butter, softened; 1 teaspoon vanilla extract; 158 milliliters vegetable oil

Mini Carrot Cupcakes might be just the American recipe you are searching for. This recipe serves 48. Watching your figure? This vegetarian recipe has 126 calories, 1g of protein, and 6g of fat per serving. From preparation to the plate, this recipe takes approximately 1 hour and 50 minutes. Head to the store and pick up ground ginger, ground allspice, baking soda, and a few other things to make it today.

Instructions

Make the topping: Peel long ribbons from the carrot using a vegetable peeler, then slice the ribbons lengthwise into 1/4-inch-wide strands (you'll need about 48).

Ingredients you will need

Vegetable

Carrot

Equipment you will use

Peeler

Preheat the oven to 250 degrees F. Bring the granulated sugar and 3/4 cup water to a simmer in a saucepan over medium heat.

Ingredients you will need

Granulated Sugar

Water

Equipment you will use

Sauce Pan

Oven

Add the carrot strands and simmer until soft, about 10 minutes.

Ingredients you will need

Carrot

Drain and cool slightly. Arrange the strands in squiggles on a parchment paper-lined baking sheet.

Equipment you will use

Baking Paper

Baking Sheet

Bake until dry, 25 to 30 minutes.

Equipment you will use

Oven

Let cool completely.

Make the cupcakes: Raise the oven temperature to 350 degrees F. Line two 24-cup mini-muffin pans with paper liners.

Ingredients you will need

Cupcakes

Equipment you will use

Oven

Put the flour, almonds, baking powder, baking soda, salt, cinnamon, ginger and allspice in a food processor and pulse until the nuts are finely ground.

Ingredients you will need

Baking Soda

Allspice

Cinnamon

Almonds

Ginger

All Purpose Flour

Nuts

Salt

Equipment you will use

Food Processor

Whisk the grated carrots, vegetable oil, granulated sugar, eggs and vanilla in a large bowl until combined. Stir in the flour mixture until just combined. Divide among the mini-muffin cups, filling each three-quarters of the way.

Ingredients you will need

Granulated Sugar

Vegetable Oil

Carrot

Vanilla

All Purpose Flour

Egg

Equipment you will use

Muffin Liners

Whisk

Bowl

Bake until a toothpick comes out clean, 10 to 15 minutes.

Equipment you will use

Toothpicks

Oven

Transfer to a rack and let cool 5 minutes, then remove the cupcakes from the pans to cool completely.

Ingredients you will need

Cupcakes

Meanwhile, make the frosting: Beat the confectioners' sugar, cream cheese and butter with a mixer until fluffy. Beat in the lemon juice and almond extract. Pipe or spread on the cupcakes. Top with the candied carrots.

Ingredients you will need

Powdered Sugar