3.19.2012

Carrot Cupcakes with Cream Cheese Frosting

03.02.12

I’ve baked carrot cupcakes several times before (once with maple cream cheese frosting), but this time, I’m testing out a new recipe. There are some differences so I thought it merited a test-drive. 

 

And then there’s the fact that it’s from the miette cookbook. :D
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Carrot Cupcakes (adapted from miette)
Makes 24
1 cup   flour
1 tsp    baking soda
1 tsp    baking powder
¾ tsp   cinnamon
½ tsp   kosher salt
2          large eggs, room temp
1 cup   sugar
1 cup   peeled and finely shredded carrots
½ cup  mix of dried cranberries and raisins
¾ cup  vegetable oil
(optional ½ cup walnut pieces toasted + ½ cup shredded coconut + ½ cup oats)

  1. Preheat the oven to 350oF. Line muffin pan with paper liners.
  2. Sift flour, baking soda, baking powder, cinnamon, salt. Set aside.
  3. Whisk eggs and sugar on medium speed until light in colour, 2 min.
  4. On low speed, drizzle in the oil until combined. Whisk on high for one minute to emulsify.
  5. Switch to a paddle attachment, add flour mixture in 3 additions, beating on medium speed until smooth, 2 min.
  6. Add carrot, cranberries/raisins (you can use currants too), walnut pieces, shredded coconut and rolled oats if using. Beat just til combined.
  7. Using a spatula, fold the batter a few more times to ensure everything’s well incorporated,
  8. Fill liners to 2/3 full. Bake until toothpick inserted into the centre comes out clean, 20-25 min.
  9. Immediately transfer to wire rack to cool
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Cream Cheese Frosting
Makes 1½ cups
1 cup          cream cheese, softened
5 ½ tbsp     unsalted butter, room temp
½ cup         sifted powdered sugar

  1. Using a paddle attachment, combine butter and sugar til smooth & glossy.
  2. Add cream cheese. Mix thoroughly. Chill so it’s easier (firmer) to use.
  3. Pipe onto cupcakes using 1M tip. (swirl inwards). Keeps for up to 2 weeks in the fridge, tightly covered. (Does not freeze).
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Starfrit has this contraption called the “fan grater.” Essentially, it’s a sort of plastic box housing three different grating blades that swivel and fan out. It’s definitely a space-saver but not the easiest to clean. It came with the mandoline I ordered so I won’t complain. Either way, still handy.




I welcome any recipes that use oil instead of butter because I always have oil on hand. :D Aka it can readily feed my food cravings anytime.




I didn’t know this at the time, but these carrot cupcakes (+ frosting) were the last things I used my mum’s ancient Sunbeam stand mixer for. Little did I know, I’d finally get my hands on what I’ve been wanting for the past 10 years, a Kitchen Aid Stand Mixer!! (I’ve been wanting one since the first episode of Martha Stewart Living that I watched).




This mixer’s alright, but I have to stop it a lot to scrape down the sides and whisks. Then there’s the inevitable stage in the mixing process where I’d have to manually spin the bowl because it'll just stop rotating. It's quite sketch. 




Anyways, batter’s ready. Scooped into the liners, baked and cooling on a wire rack. The top forms a nice crust so I piped the frosting on top right before serving it so you still get that initial crunch. 




Okay, time for the cream cheese frosting. 




The frosting does get sort of runny. All you need to do to remedy that is to chill it in the fridge so it firms up a bit, pipes better, holds its shape better, and is overall much more appealing. 




Bag in a cup works really well when prepping a pastry bag. I didn’t have a 1M tip on hand (although I found one later hidden in my containers of baking supplies; darn it!) so I used a small star tip.




It didn’t work out as well as I would've liked it to, but the effect is kind of there right? (I attempted to pipe large roses).




I brought a bunch to dragonboat practice and everyone enjoyed them so I’m happy! Rolled oats, dried cranberries and raisins weren’t in the original recipe but it worked well for me. 


Question: I was searching in several books about cream cheese frostings. Is it better to beat the cream cheese & butter together first OR butter + sugar? Please let me know what your experiences are! THANKS!! :D:D

5 out of 5 NOMs
nomnomnomnomnom

2 comments:

  1. I've actually never baked carrot cupcakes before :O About the frosting, I usually beat the cream cheese + butter first, then I gradually add the sugar. Recipes always say to use room-temp cream cheese, but it always turns out too runny and messy when it comes to piping. I just let the CC sit on the counter for 20 mins so that it'll keep its shape when piped. Hope this helps!

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    Replies
    1. That definitely helps! Thanks Amy! :D will definitely keep that in mind next time I whip up some cream cheese frosting.

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