Carrot Walnut Cupcakes Recipes

CARROT WALNUT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch round cake pan. Sift together the flour, baking powder, baking soda, cinnamon and salt, set aside.
• In a medium bowl, cream together the 1 cup butter, brown sugar and white sugar. Stir in the eggs and the orange juice. Add the sifted dry ingredient, mix well. Finally, fold in the walnuts, raisins and carrots. Pour the batter into the prepared pan.
• Bake for 1 hour in the preheated oven, until a tester comes out clean. Cool in the pan for 10 minutes before inverting onto a wire rack.
• To make the frosting, in a medium bowl, beat together the cream cheese, vanilla, 1/2 cup butter and confectioners sugar until smooth. Spread over cooled cake.

CARROT-WALNUT MUFFINS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Spray 20 muffin cups with nonstick cooking spray.
• Whisk 1 3/4 cups flour, baking powder, cinnamon, baking soda, salt, ginger, and nutmeg together in a large bowl until well blended. Add grated carrots and walnuts and stir to combine.
• Place raisins in small bowl and sprinkle with 1 1/2 tablespoons flour. Mix with your hands until raisins are separated and coated in flour. Add to flour mixture and stir to combine. Discard any remaining flour.
• Whisk maple syrup and olive oil together in a medium bowl. Add eggs and whisk until well combined. Stir in yogurt and vanilla extract until well mixed. Pour yogurt mixture into the flour mixture and mix with a big spoon until just combined (a few lumps are okay.) Transfer batter into the prepared muffin cups and sprinkle the tops with turbinado sugar.
• Bake muffins in the preheated oven until golden on top and a toothpick inserted into the center comes out clean, about 13 minutes. Place muffin tins on a cooling rack to cool.

CARROT CAKE CUPCAKES!

Steps:

• Heat oven to 180C/160C fan, and line a muffin tray with 12 cupcake/muffin cases, or use 12 Iced Jems baking cups on a flat tray!
• Grate your carrots (peel first and chop the ends off), and leave to the side. You need 175g of grated carrot to be the weight at the end.
• Whisk together the sunflower oil and eggs.
• Add in the grated carrots and sugar, and mix again.
• Add in the flour, mixed spice, ground ginger, and cinnamon, and bicarbonate of soda!
• Try not to over mix it - I use a large glass bowl with a spatula.
• Split the mixture between the 12 cupcake cases, and bake in the oven for 20-22 minutes!
• Beat your butter on its own for a few minutes to loosen it.
• Add in the icing sugar, and beat again - I beat this for about 5 minutes, to make it really smooth.
• Make sure your cream cheese doesn't have any excess water - I find it best to add it to a bowl first just to make sure.
• Add in the cream cheese, and vanilla and beat. At first, it may look a little weird, but just keep on beating. I end up beating it for a few minutes - it can go through a lumpy stage first, but eventually, the lumps beat out and it's smooth and thick!
• Once beaten - it should be lovely and thick.
• Get your favourite piping tip - I use a 2D closed star piping tip!
• Pipe the frosting onto the cupcakes.
• Sprinkle over some chopped walnuts, and a carrot decoration!

CARROT LATTE CUPCAKES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line 2 12-cup muffin tins with paper liners and grease with butter spray.
• Make the carrot cupcake batter: In a food processor, process the carrots until finely chopped.
• In a small bowl, whisk together the instant espresso powder and hot water until the granules dissolve. Let cool to room temperature.
• In a large bowl, whip the butter with an electric hand mixer on medium speed until fluffy, about 2 minutes. Add the granulated and brown sugars and beat until smooth, about 2 minutes, scraping down the sides of the bowl as needed.
• In a small bowl, beat together the eggs and vanilla.
• Add the egg mixture to the butter mixture in thirds, beating on medium speed between each addition until fully incorporated.
• In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
• Add the dry ingredients to the wet ingredients in thirds, beating on low speed between each addition until incorporated.
• Add the coconut oil and beat on medium-low speed for 1 minute, until fluffy.
• Add the cooled instant espresso and cold brew and beat on low speed until smooth.
• Fold in the carrots and Fisher Walnuts until evenly incorporated.
• Divide the batter evenly between the prepared muffin cups, filling each about ¾ of the way full. Bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the oven and let cool completely before frosting.
• Meanwhile, make the vanilla latte buttercream frosting: In a small bowl, whisk together the instant espresso powder and hot water until the granules dissolve. Let cool to room temperature.
• In a large bowl, whip the butter with an electric hand mixer on medium speed until fluffy, 2 minutes. Add half of the powdered sugar at a time, beating on low speed between each addition until just incorporated.
• Add the vanilla, salt, and cooled instant espresso, and mix on low speed until fully incorporated and the frosting is smooth. Transfer the frosting to a piping bag fitted with a large star tip. Refrigerate until ready to use.
• Make the spiced candied walnuts: Line a baking sheet with parchment paper.
• In a medium saucepan over medium-high heat, combine the butter and sugar, and cook, stirring constantly, until light brown in color, about 3 minutes. Add the Fisher Walnuts and toss until fully coated. Remove the pot from the heat.
• In a small bowl, whisk together the cinnamon, allspice, ginger, and salt.
• Sprinkle the spice mixture over the walnuts and toss until evenly coated.
• Spread the candied walnuts on the prepared baking sheet in an even layer and let cool completely, 10 minutes.
• To frost, place the tip of the piping bag at an angle at the edge of each cupcake and squeeze, rotating the cupcake and working toward the center, until covered in frosting. Repeat with the remaining cupcakes. Top each cupcake with a few candied walnuts.
• Enjoy!

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.