Carrot Ginger Cat Face Cupcakes Recipes

24 KARROT GOLD CUPCAKES

Steps:

• Preheat the oven to 350 degrees F.
• Whisk together the flour, baking soda, cinnamon, baking powder, salt, and nutmeg in a medium bowl. In another medium bowl, with an electric mixer on medium speed, beat the eggs, sugar, brown sugar, and canola oil until light and thick. Reduce speed to low and add the flour mixture, beating just until blended. Stir in the vanilla, carrots, and walnuts until well blended.
• Line 12 cup cupcake or muffin pan 2/3-full with batter. Bake until the cupcakes are puffed and a toothpick inserted into the center comes out clean, about 20 minutes. Cool the cupcakes completely.
• For the frosting: Beat butter and cream cheese at medium speed until creamy (2-3 minutes). Reduce speed to low and add powdered sugar in 2 parts incorporating vanilla extract 1/2 way through and mix until incorporated (scraping down walls with rubber spatula each time). Add cinnamon and fold by hand into frosting. Serve within 24 hours.
• To assemble:
• Generously frost each cupcake with pastry bag and cut 1/2-inch off the tip. Add edible gold glitter stars if desired.

CARROT-WALNUT CUPCAKES

Steps:

• Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with liners. Whisk the flour, baking powder, baking soda, salt, cinnamon and nutmeg in a medium bowl. Whisk the eggs, granulated sugar, brown sugar, melted butter, walnut oil and vanilla in a large bowl until smooth. Whisk in the flour mixture, then fold in the grated carrots, chopped walnuts and candied ginger with a rubber spatula.
• Divide the batter among the prepared muffin cups, filling each two-thirds of the way. Bake until the tops of the cupcakes spring back when gently pressed, about 20 minutes. Let cool 5 minutes in the pan; remove to a rack to cool completely.
• Meanwhile, make the candied carrots and walnuts: Coat a baking sheet with cooking spray. Peel 12 long ribbons from the carrot using a vegetable peeler. Combine the sugar and water in a small saucepan and bring to a boil. Reduce the heat to a simmer, add the carrot ribbons and cook until translucent, 25 to 30 minutes. Carefully remove with tongs and arrange each ribbon in a small bundle on the baking sheet. Add the walnuts to the saucepan and simmer until glossy, 5 minutes. Remove with a slotted spoon and place on the baking sheet; let the candied carrots and walnuts cool.
• Make the frosting: Beat the butter, cream cheese, vanilla and salt in a large bowl with a mixer on medium-high speed until smooth. Beat in the confectioners¿ sugar on low speed; increase the speed to medium high and beat until fluffy, 3 minutes. Transfer to a piping bag with a large round tip; pipe onto the cupcakes. Top with the candied carrots and walnuts.

TULIP CUPCAKES

Steps:

• Melt the white and pink candy melts separately. Arrange 12 plastic spoons facedown on a cutting board. Put the white candy melts in a resealable plastic bag, snip a corner and pipe short lines on the tip of each spoon.
• Dip the back of the spoons in the pink candy melts to cover; freeze until set, 5 minutes. Carefully pop off the petals and use the spoons to make more. (You'll need 6 to 8 petals per cupcake.)
• Tint the 1/2 cup vanilla frosting yellow with food coloring. Pipe a small amount on each cupcake in the center, then insert the licorice sticks. Arrange the candy petals around the yellow frosting.

CARROT CAKE CUPCAKES

Steps:

• Preheat the oven to 350 degrees F. Prepare the cupcake pans by spraying with nonstick coating and using cupcake liners.
• In a small bowl, pour the hot water over the raisins to rehydrate and set aside.
• In a medium mixing bowl, sift together the flour, baking powder, baking soda, salt, cocoa powder and cinnamon, and set aside. In a large mixing bowl, combine the corn oil, dark brown sugar, granulated sugar, vanilla and eggs. Mix well to fully incorporate. Combine the wet and the dry ingredients, stirring to fully incorporate. Drain the raisins and squeeze out the moisture. Fold them in to the batter with the carrots and walnuts.
• Scoop the batter into the prepared cupcake pans and bake until the cupcakes spring back when lightly touched with a finger, about 20 minutes. Cool.
• To assemble: Core and fill the cupcakes with the Maple Cinnamon Pastry Cream Filling after they have cooled. Frost the cupcakes with the Cream Cheese Frosting using a pastry bag or offset spatula.
• Optional garnish: Using orange and green food color and some marzipan or almond paste, form carrots by rolling a ball of marzipan in the palms of your hand. Use a knife to make marks in the carrots and make a small batch of greens to attach to each carrot.
• The key to making pastry cream is in the set up. It's best to set the stage with everything before you start cooking anything.
• Cut the butter into small pieces and place in a medium mixing bowl with the maple flavoring and set aside.
• In a large mixing bowl, place 1/2 cup water and some ice and set aside; you will need it to help cool and stop the cooking of the pastry cream.
• In a medium mixing bowl, beat the eggs and set aside.
• In a small mixing bowl, combine 2 ounces sugar, cornstarch and cinnamon, and set aside.
• In a medium saucepan, combine the milk, the remaining 2 ounces sugar and vanilla bean.
• Now that the stage is set, add the sugar-cornstarch mixture to the eggs, mixing really well with a whisk.
• Bring the milk to a boil on the stove, and then temper it into the sugar-egg mixture (pour very slowly while whisking the eggs, so that you slowly raise the eggs' temperature). Put it all back into the pot and back on the stove. Whisking constantly, cook the pastry cream until it boils for at least 30 seconds. It will quickly pass a lumpy stage and then get creamy and shiny. Immediately dump it into the bowl with the butter and mix to incorporate fully. Place the bowl in the prepared ice bath and stir to cool. Cover the surface with plastic wrap and refrigerate until set, about 1 hour.
• In a large mixing bowl of a stand mixer, beat the butter to soften. Add the cream cheese in bits, about 2 tablespoons at a time. Scrape down the bowl and mix on medium speed until fully combined. Add the powdered sugar and mix until incorporated. Mix in the vanilla.

CARROT AND GINGER CUPCAKES RECIPE

Steps:

• Heat the oven to 180C, 160C fan, 350F, gas 4. To make the cupcakes, beat the butter and sugar until pale, light and fluffy, then gradually beat in the eggs. Sift in the flour, baking powder and cinnamon, and fold into the mix. Now fold in the carrot, stem ginger and syrup, and milk. Bake in the oven for 12 to 15 minutes, until springy and lightly golden. Leave on a wire rack to cool completely.
• To make the topping, briefly whisk the cream cheese and butter in a bowl until just combined. Add the icing sugar, orange zest and orange extract, and whisk to combine. Once the cupcakes have completely cooled, remove the cases, if you like. To decorate, you can either pipe the icing on using a star nozzle or spread on with a knife. Then lightly press on the gold pearls.

CARROT CUPCAKES WITH GINGER-CREAM CHEESE ICING

Steps:

• Preheat oven to 350°F. Line twelve 1/3-cup muffin cups with paper liners. Sift first 5 ingredients into medium bowl. Using electric mixer, beat sugar, oil and eggs in large bowl until well blended. Add dry ingredients to egg mixture in 2 additions, beating until well blended after each addition. Mix in carrots and pineapple. Spoon batter into prepared muffin cups, filling each 3/4 full.
• Bake cupcakes until tester inserted into center comes out clean, about 30 minutes. Turn cupcakes out onto racks and cool completely. (Can be made 1 day ahead. Cover; store at room temperature.)
• Spread top of each cupcake with scant 3 tablespoons Ginger-Cream Cheese Icing. Garnish with candied violets, if desired.

CARROT CUPCAKES

Steps:

• Preheat oven to 375 degrees. Line a 12-cup standard muffin tin with paper liners.
• In a large bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg; set aside.
• In another large bowl, whisk together melted butter, brown sugar, egg, yogurt, and vanilla. Stir in carrots. Gradually add dry ingredients to butter mixture mixing until well combined. Divide among muffin tin. Bake 25 to 30 minutes, rotating pan halfway through until a toothpick inserted in the center of a cupcake comes out clean.
• Remove from pan to a wire rack to cool completely before frosting. To frost: Using an electric mixer, beat cream cheese, butter, and confectioners' sugar until smooth; beat in vanilla and orange zest. Top each cupcake with 2 tablespoons of frosting and spread to cover.

CARROT GINGER CUPCAKES

Steps:

• Heat oven to 350 degrees. Spread pecans in a single layer on an ungreased baking pan. Transfer to oven, and roast until toasted and brown, about 8 minutes. Give the pan a shake midway through roasting to make sure they roast evenly. Remove pan from oven, and let stand until completely cool. Finely chop pecans, and set aside. Line muffin tin with cupcake liners. Set aside.
• Using the smallest holes (less than 1/4-inch in diameter) of a box grater, grate carrots to yield 1 3/4 cups. Place grated carrots, eggs, buttermilk, vanilla, sugar, vegetable oil, and ginger in a large bowl; whisk until well combined.
• In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Using a rubber spatula, fold the dry ingredients into the carrot mixture until just combined. Fold in toasted pecans.
• Using a large metal spoon, fill each cupcake to the top of the paper liner. Bake until a cake tester comes out clean, rotating the pan halfway through, 20 to 25 minutes.
• Let cool in pan for 10 minutes, then remove to cooling rack to cool completely. Spread about 1/ 4 cup frosting on each cupcake and serve. Store in an airtight container up to two days.

CARROT-GINGER CAT-FACE CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners.
• Combine the flour, almonds, baking powder, baking soda, salt, cinnamon, ginger and allspice in a food processor and pulse until the almonds are finely ground.
• Whisk together the grated carrots, granulated sugar, oil, vanilla and eggs in a large bowl until combined. Stir in the flour mixture until just combined.
• Divide the batter evenly among the prepared muffin cups. Bake until a toothpick inserted in the center of a cupcake comes out clean, 10 to 15 minutes. Transfer to a rack and let cool for 5 minutes, then remove the cupcakes from the pans to cool completely.
• For the vanilla American buttercream: Combine the butter, confectioners' sugar and salt in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld electric mixer) and beat on low speed until mostly incorporated. Add the vanilla, increase the speed to medium-high and beat until smooth. Adjust the consistency with milk or cream as desired. Use immediately or refrigerate in an airtight container up to 3 days. (If refrigerated, allow to come to room temperature and then beat on medium-high speed until smooth before using.)
• For the chocolate frosting: Sift the confectioners' sugar and cocoa into a large bowl. In another large bowl, combine 1 cup of the sugar mixture with the butter and 1 tablespoon of the milk or cream, beating with an electric mixer until smooth. Add another cup of sugar mixture and another 1 tablespoon milk or cream, beating well. Add the remaining sugar mixture and another 1 tablespoon milk or cream and beat until the frosting is fluffy. Beat in the vanilla. Add the remaining 1 tablespoon milk or cream if needed for desired consistency.
• For the assembly: Use some red food coloring to tint 1/2 cup of the vanilla American buttercream pink. Scoop the pink buttercream into a pastry bag fitted with a no.6 straight tip. Scoop the remaining white buttercream into a pastry bag fitted with a no.4 straight tip. Scoop the chocolate frosting into a pastry bag fitted with a no.15 fluted tip. (You may use resealable plastic bags in place of pastry bags.)
• Using the chocolate frosting, create the fur: Pipe around the edge of each cupcake by pulling a dollop of frosting to a point over the edge of the cupcake (this is the same method used to pipe a shell). Layer the frosting as needed to cover any missing spots. Pipe a second circle of fur slightly overlapping the first, covering almost the entire cupcake.
• Then create the ears: Toward the edge of each cupcake, pipe a triangle shape with the chocolate frosting, layering it so that it is higher than the fur frosting. Fill in the center of the triangle with the pink buttercream. Repeat to make a second ear. Place two candy-coated chocolates in the center of the cupcakes to create eyes. Use the chocolate frosting to fill around the eyes so that they look set into the face.
• Underneath the eyes, create the cheeks: Pipe two circles with the white buttercream. Pipe a smaller circle underneath and between the cheeks for the mouth. Using the pink buttercream and centering between the cheeks and above the mouth, pipe three dots in a triangle shape to make the nose. Using the frosting of your choice, pipe two lines along the center of the face from the nose, between the eyes and between the ears.

CARROT CUPCAKES WITH CREAM CHEESE ICING

Steps:

• Preheat oven to 350 degrees. Oil a standard 12-cup muffin tin or line with paper liners. In a bowl, combine sugar, vegetable oil, orange juice, 1/2 teaspoon vanilla extract, and eggs.
• Stir in baking powder, baking soda, allspice, and salt. Add flour; mix. Stir in carrots, walnuts, and coconut.
• Divide batter evenly among muffin cups. Bake until toothpick inserted in centers comes out clean, 25 minutes. Let cool completely before frosting.
• For the icing: In a mixing bowl, combine cream cheese, confectioners' sugar, and remaining 1/4 teaspoon vanilla extract. Whisk until smooth.
• Frost cupcakes, and garnish with shredded coconut.

CARROT-GINGER CUPCAKES

Steps:

• Preheat the oven to 350°F. Line two standard 12-cup muffin pans with paper liners. Spread pecans in a single layer on a rimmed baking sheet; toast until fragrant, about 10 minutes. Transfer to a plate; let cool completely. Chop pecans finely, and set aside.
• In a medium bowl,whisk together the flour, baking powder, baking soda, salt, and cinnamon; set aside. Using the smallest holes of a box grater, grate carrots. (You will need a total of 2 1/2 cups.) Place grated carrots, eggs, buttermilk, vanilla, sugar, vegetable oil, and ginger in a large bowl; whisk until combined. Using a rubber spatula, fold the flour mixture into the carrot mixture until combined. Fold in the chopped pecans.
• Divide batter evenly among the muffin cups. Bake, rotating pans halfway through, until a cake tester inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Transfer pans to a wire rack. Invert cupcakes onto the rack; then reinvert and let them cool completely, top sides up. Spread tops with Orange Cream-Cheese Frosting, swirling to coat, and garnish with Mini Marzipan Carrots. Cupcakes can be kept in an airtight container in the refrigerator for up to 3 days.
• Carrot-Ginger Layer Cake Variation
• Butter two 8-by-2-inch round cake pans; line the bottoms with parchment paper. Butter parchment, and dust with flour, tapping out excess; set aside. Follow instructions for Carrot-Ginger Cupcakes, dividing batter between the prepared pans. Bake until a cake tester inserted in the centers comes out clean, 35 to 40 minutes. Transfer cakes to a wire rack to cool 15 minutes. Run a knife or an offset spatula around the edges. Invert cakes onto the rack; peel off the parchment. Reinvert cakes and let them cool completely, top sides up.
• Using a serrated knife, trim tops of cakes to make level. Slice each cake in half horizontally into two layers. Place one of the bottom layers on a cake plate, and spread 3/4 cup frosting over the top. Repeat with the remaining layers and more frosting. Spread entire cake with remaining frosting and refrigerate until well-chilled, at least 4 hours or up to 4 days, covered with a cake dome. When ready to serve, place Marzipan Carrots on top and around the edge of the cake.
• Orange Cream-Cheese Frosting
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter on medium-high speed until light and fluffy, about 2 minutes. Add cream cheese, and beat until combined and fluffy, about 2 minutes, scraping down the sides of the bowl as needed. Add the remaining ingredients, and beat 5 minutes. Frosting can be kept at room temperature, covered with plastic wrap, for up to 2 hours.
• Mini Marpizan Carrots
• With a toothpick, add a dab of food coloring to the marzipan and knead with fingers to combine; continue until desired shade is achieved.
• Shape mounded 1/2 teaspoons of marzipan into 24 balls, and place on a clean work surface. Using your hands, roll each piece back and forth to form a 2-inch log. Using your fingers, shape one end of each log into a tapered point to form a carrot shape. (It needn't be perfect; garden carrots have lumps and bumps.) Use the tip of a skewer or toothpick to make a small hole at the top of the carrot. Using a paring knife, make small grooves across the surface of each carrot in a random design. Carrots can be kept at room temperature, in an airtight container, for up to 1 week.
• When ready to serve, roll carrots in cookie crumbs, lightly brushing off excess, and insert carrot greens into the holes.