Carrot Fairy Cakescreamcheese Filledcupcakes Recipes

BEST EVER CARROT CAKE CUPCAKES

Steps:

• Preheat your oven to 350 degrees Fahrenheit and prepare muffin tins with paper liners (enough for about 28 cupcakes)
• Add the flour, sugar, baking powder, baking soda, cinnamon, cloves, nutmeg, and salt to a large bowl and mix them together with a whisk until combined.
• Whisk the shredded carrots into the dry ingredients.
• In a large liquid measuring cup (a 4-cup measuring cup if you have it, otherwise use a bowl), measure the oil and the buttermilk, and then add the eggs whisking everything together well.
• Add the wet ingredients to the dry ingredients and whisk everything together until no streaks of flour appear and everything is combined.
• Divide the batter between the prepared muffin cups lined with paper liners, filling them only about 2/3 full.
• Bake them at 350 degrees Fahrenheit for about 19-21 minutes, or until a toothpick inserted into one of the cupcakes comes out clean. After baking, set the cupcake pans on a wire rack and cool them completely to room temperature.
• In a large bowl, mix together the butter and cream cheese with an electric mixer (use a stand mixer fitted with a paddle attachment if you have one).
• Mix in the powdered sugar one cup at a time, mixing well and scraping down the sides of the bowl after each addition.
• Add the vanilla extract and cream, and whip on high speed for about 5 minutes, or until the frosting is light and fluffy.
• Mix together the sugar and cinnamon in a small bowl and set aside.
• When the cupcakes have cooled completely, remove them from their tins and add the frosting to a piping bag fitted with a start tip (or your choice of piping tip).
• Frost the cooled cupcakes in a swirl motion and top them with a dusting of the cinnamon sugar.
• Serve immediately, or store in the fridge in an airtight container until ready to serve.

CARROT FAIRY CAKES/CREAMCHEESE FILLED(CUPCAKES)

Steps:

• Preheat oven to 350.
• Sift together 3c. all-purpose flour, 3tsp. baking soda, 2tsp.baking powder, 1tsp. salt, 2tsp. cinnamon, 1tsp. nutmeg, and 2c. sugar.
• In a separate bowl, beat 6 eggs and 11/3 cup vegetable oil until lightened. Stir in 3 c. shredded carrots, 1 c. chopped walnuts (optional),(1c.flaked coconut(optional) and 1 c. raisins that have been soaked for 10 minutes in hot water
• In another bowl, cream 8oz. softened cream cheese with 2 egg yolk, 1 c. sugar, and 1tsp. vanilla.
• Fold the dry ingredients into the egg/oil mixture. Stir until just combined. Fill muffin cups about 3/4 full making sure the bottom is covered.Put a generous teaspoon of the cream cheese filling on top of the batter in each muffin cup,and bake.
• Bake for 20 minutes or until toothpick inserted in the cake comes out clean.

CARROT CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350 F. Line 12 standard muffin cups with paper cupcake liners.
• Sift together the flours, baking soda, salt, cinnamon and nutmeg. In a large stand mixer with the paddle attachment, combine the brown sugar, oil and eggs until well combined. Add the carrots, applesauce and vanilla. Add the dry ingredients and mix until combined. Stir in 1/4 cup of the chopped walnuts.
• Divide the batter among the muffin cups. Bake until a toothpick comes out clean, about 20 minutes. Transfer to a wire rack to cool completely.
• With an electric mixer, beat together the cream cheese, confectioners' sugar and lemon zest until smooth and creamy. Frost the cooled cupcakes and sprinkle with the remaining 2 tablespoons chopped walnuts. Store any leftovers in an airtight container in the refrigerator.

CARROT CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Combine cream cheese, confectioners' sugar, and vanilla extract for frosting in a medium bowl. Mix briskly until smooth and well blended. Cover and refrigerate until needed.
• Blot grated carrots for garnish dry with a clean kitchen or paper towel. Cover and refrigerate until needed.
• Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
• Whisk flour, baking powder, baking soda, cinnamon, and salt together in a large bowl to combine. Remove any clumps from brown sugar; add to the flour mixture and stir with the whisk to combine. Add carrots and stir until completely coated. Stir in almond milk, oil, maple syrup, and vanilla and mix just until incorporated. Batter will be soupier than typical cake batter but, if batter is too loose, you can add additional flour, 1 tablespoon at a time.
• Divide the mixture amongst the prepared muffin cups.
• Bake in the preheated oven until golden and a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Place the pans on wire racks to cool for about 15 minutes. Carefully remove the cupcakes from the pan and allow to cool on the wire rack for an additional 15 minutes.
• Frost with cream cheese frosting and garnish with grated carrots.

CARROT & SOFT CHEESE CUPCAKES

Steps:

• Heat the oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cases. In a large mixing bowl, mix the sugar, flours, bicarbonate of soda, mixed spice and orange zest. Whisk together the eggs and oil, then stir into the dry ingredients with the grated carrot. Divide the mixture between cases and bake for 20-22 mins until a skewer poked in comes out clean. Cool on a wire rack before icing.
• For the icing, beat the butter until really soft, then beat in the soft cheese, icing sugar and vanilla. Use a palette or cutlery knife to swirl the icing on top of the cakes, then decorate with the sprinkles.