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(Experiment 276) Carrot cupcakes

Never been a huge fan of carrot cupcake or cake but I think I’m unto something with this recipe. It’s the perfect combination, it’s moist yet the nuts give it that nice crunch. With a nice hint of ginger and maple syrup trust me you will like this.

Critic: “2 thumbs up”

You need

  • 1 cup all-purpose flour
  • ⅓cup pecan
  • 1tsp cinnamon
  • 1tsp baking soda
  • ½tsp salt
  • 2 eggs
  • 1/2cup oil
  • 1cup cane sugar
  • 1tsp maple syrup or vanilla extract
  • 1 cup finely shredded carrots
  • ¼tsp grated ginger

Icing

  • 1cup icing sugar
  • ~1tsp maple syrup or vanilla extract
  • 28g butter
  • 56g cream cheese

Instructions

  1. Preheat the oven to 350. Line up parchment paper on a baking tray and put the pecan nut, you want to roast them for about 7 or 8 minutes. Take them out let them cool and chop them roughly
  2. In a bowl mix the flour, cinnamon, baking soda, and salt. On a stand mixer dump the egg, maple syrup, and oil and mix at medium speed. Gradually add the sugar until you get somewhat of thick consistency. Remove from the stand mixer.
  3. You now need to add the dry ingredients into the mixing bowl, fold it in until combined but don’t over mix it. When done, fold in the carrots, ginger, and pecan nuts.
  4. Using a muffin tin, drop 1 paper baking cup in 9 holes and fill them. Bake for 20minutes and insert a toothpick into the muffin, if it comes out clean, it’s ready. If not bake another 2-3 minutes.
  5. Once they are cooled(do not apply icing on the hot cupcakes), it’s time to make the icing. In a standing mix bowl dump the butter and cream cheese, when they are mixed together add the maple syrup. Then slowly add the icing sugar ( tip you will get a better texture if you run this through a sifter first) . Put this in a pastry bag and decorate.

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