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I know many of you (myself included) love Carrot Cake Cupcakes . But have you considered Carrot Cake Cupcakes ? I call this “Indulgence on the go!” And who doesn’t like to be the centre of attention? These cupcakes do and they have every right to be!
Yields: 46 mini cupcakes
16 regular cupcakes
1 cup (200g) of sugar
1/2 cup (90g) of brown sugar
1/4 cup (60g) of butter, softened
1/4 cup (60mL) of oil
1 1/4 cup (140g) of Baking flour
1 tsp of baking soda
1/4 tsp (4g) of salt
1 tsp (6g) of cinnamon
1/4 tsp (2g) of nutmeg
1 1/2 cup (212g) of raw carrots, peeled & minced
1/2 cup (120mL) of buttermilk
1 tsp (5mL) of vanilla
1: Sift your flour, salt, baking soda, cinnamon, and nutmeg together in a bowl.
:2: In your mixer, mix together both sugars and butter until combined. 3: Then add in your oil and mix again until combined.
4: Add in your eggs and vanilla to your mixer and mix until incorporated into the sugar and butter mixture.
5: Next add in your dry ingredients and buttermilk a little at a time, alternating between the two, making sure to start and end with your dry ingredients. Make sure to scrape down the sides all the way to
6: the bottom of your bowl.
7: Then add in your carrots, give it another quick mix until everything is well combined and then turn off your mixer.
8: Let the batter sit for 10-15 minutes, so that the carrot flavor can be absorbed into it.
9: Line your cupcake tin with liners and using a small ice-cream
10: scoop, add in your batter. Bake on 350F for about 25 minutes.
11: Let cool completely before decorating your cupcakes.
Cream Cheese Icing
16 oz (502g) of cream cheese, room temperature
6 oz (170g) of butter, room temperature
1 cup (100g) of powdered (confectioners) sugar
1 tsp (5ml) of vanilla
Mix ingredients together until well combined. Make sure to scrape down the sides to the bottom of the bowl, and give it another quick mix before adding it to a piping bag, fitted with desired tip. Let sit in the refrigerator to firm up for about 30 minutes, before piping on the cupcakes.
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