I've always been a bit of a fussy eater and nuts are definitely not on my list of favourite foods, so I decided to develop this nut-free carrot cupcake recipe, which I think will also be appreciated by people with nut allergies. While I have left out nuts in this recipe, do not think that this compromises the flavour in any way!
Ingredients:
Batter:
- 1 1/4 cups of all-purpose flour
- 3/4 cups of brown sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/8 tsp nutmeg
- 1/8 tsp ground cloves
- 1/4 cup buttermilk
- 1/2 cup veggie oil
- 200g grated carrots
- 2 large eggs
- a pinch of salt
Topping:
- 1/2 cup unsalted butter
- 3/4 cups cream cheese
- 1 cup powdered sugar
- 1/2 tsp vanilla extract
Yields ~12 cupcakes.
Pre-heat the oven to 350F/175C.
Mix dry ingredients in a bowl, then add brown sugar, buttermilk, veggie oil, salt and eggs. Grate peeled carrots (or blend in a food processor) and add to the mixture, mix until well-combined.
Fill cupcake liners until 2/3 full and bake for approximately 25 minutes. Let cool completely before adding the topping.
While the cupcakes are baking/cooling, prepare the topping. It is important that the butter is really soft to the touch (but not liquid) and the cream cheese should be cold. Otherwise, the frosting will not be smooth. Beat the butter with a whisk attachment and slowly add sifted powdered sugar until the mixture is well-combined and smooth. Next, add cream cheese and vanilla extract.
While completely optional, I decided to give two-toned frosting a try. In order to do this, split off half of the frosting and slowly add small amounts of orange gel food colouring until the desired colour is achieved. Next, form two lines of each frosting colour on plastic wrap, form a roll and cut open one end. Add to a piping bag with a 1M Wilton tip. You might want to discard the first bit of piped topping until you reach the desired combination of orange/white.
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