Carrot Ginger Cat Face Cupcakes Recipes

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 CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• For the cupcakes: Preheat the oven to 350 F. Prepare three 12-cup standard muffin tins with cupcake liners.
• Add the oil and eggs to a large bowl and beat with a hand mixer until lighter in color. With the mixer running, add the granulated sugar, cinnamon, salt, baking soda and vanilla, until well combined. Add the flour to the bowl and mix just until incorporated. Fold in the coconut, walnuts, pineapple and carrots with a rubber spatula. Scoop about 1/4 cup batter into each cupcake liner and bake two of the tins, switching and rotating the position of the tins halfway through, until deep golden, 15 to 18 minutes. Cool completely in the muffin tins on a rack. Bake and cool the remaining tin in the same manner.
• For the frosting: Meanwhile, cream the butter, cream cheese and powdered sugar together in a large bowl with a hand mixer until light and fluffy. Add the vanilla and salt, then add the milk 1 tablespoon at a time until the desired consistency is reached. Top each cupcake with about 2 tablespoons frosting and swirl with the back of the spoon. Top with freshly grated nutmeg.

CARROT GINGER CUPCAKES

Steps:

• Preheated oven to 350°F.
• In a medium mixing bowl, combine the sifted all-purpose flour, milk powder, baking soda, kosher salt, ground cinnamon and ground nutmeg in a bowl, whisk until even and set aside.
• In another mixing bowl, combine the eggs with the brown sugar as well as granulated sugar and whisk until smooth. Add in the vegetable oil, as well as the milk and continue to whisk until even.
• Incorporate the dry ingredients into the wet ingredients one half at a time and mix until even.
• Mix in the grated carrots, chopped walnuts and finely chopped candied ginger.
• Using a 1.5 ounce scoop, portion the batter evenly into a 12 piece muffin tin that has been greased or lined with paper liners. Bake for 25-28 minutes or until a toothpick inserted into the centre comes out clean. Remove from oven and allow to cool completely before frosting.
• To prepare the frosting, using the paddle attachment of a stand mixer, cream the room temperature butter for 1 minute until fluffy, then add in the cream cheese, vanilla extract as well as salt and mix for another minute until incorporated, scraping down the sides as necessary.
• Add in the icing sugar, 1 cup at a time, begin with the mixer speed on low until all the sugars have been incorporated and then turn to high, mix for 2 minutes until light and fluffy, once again scraping down the bowl as necessary.
• Frost each cupcake as desired and top with an additional sprinkle of the candied ginger. The cupcakes are good to be kept at room temperature for 1 day or refrigerated in an airtight container for 3 days.

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.

CUATRO LECHES CUPCAKES

Steps:

• Preheat the oven to 325 degrees F. Line two standard muffin pans with 20 cupcake liners.
• For the cupcakes: Put 1/2 cup of the granulated sugar, the egg whites and whole egg in the bowl of a stand mixer fitted with a paddle attachment and beat on medium-high speed for about 2 minutes. Pour into another bowl and set aside. Clean the mixing bowl. Put the remaining 1 cup sugar and the butter in the clean mixing bowl and beat on medium-high for about 30 seconds. Add the flour, milk, sour cream, baking powder and vanilla. Beat on medium until combined and fairly smooth. Return the egg mixture to the mixing bowl and stir just until incorporated. Using a 1/4-cup ice cream scoop, fill each cupcake liner with batter.
• Bake the cupcakes until a cake tester inserted in the center comes out clean and the tops are light golden brown, 17 to 20 minutes. Transfer the pans to cooling racks and cool for about 10 minutes, and then transfer the cupcakes to the racks and allow to cool completely before filling and frosting.
• For the quatro leches mixture: Whisk the coconut milk, sweetened condensed milk, evaporated milk and heavy cream in a mixing bowl to combine. Transfer to a squeeze bottle and refrigerate.
• When the cupcakes are cool, make the frosting: Combine the cream, powdered sugar and vanilla in a chilled mixing bowl. Whip until medium-stiff peaks form. Be careful not to over whip. Chill briefly if not using right away.
• To assemble: Use a chopstick or fat skewer to poke 4 or 5 holes halfway through each cupcake. Squeeze some of the quatro leches mixture into each hole; you can let it sink in a bit and then squeeze in some more to fill. Frost generously with the whipped cream frosting.

CARROT CUPCAKES

Steps:

• Preheat oven to 350 degrees. Prepare muffin tins with papers.
• To mix the carrot cake: Grate the carrots using the grater attachment on a food processor.
• Then chop them into smaller pieces with the medal blade attachment in the food processor, so the texture of the cake will be finer.
• Before measuring the pineapple, press it through a strainer to get rid of the excess juice.
• In a large bowl, whisk together the eggs, sugar, brown sugar, oil, vanilla extract, and orange zest.
• In a separate bowl, mix together the flour, baking powder, baking soda, salt, and spices with a whisk. Add the dry ingredients to the egg mixture. Add the finely chopped carrots, pineapple, walnuts, and raisins.
• Fill the muffin cups about 2/3 full. Bake for about 25 to 30 minutes or until a tester comes out clean. Allow the cupcakes to cool on a rack.
• To make the cream cheese frosting: Cream together the cream cheese and butter in a stand mixer, fitted with the paddle attachment, on medium speed. Turn down the speed and add the sugar. Once the sugar is incorporated add the salt, vanilla and zest.
• Use a pastry bag fitted with a large star tip to decorate the cupcakes with the frosting.

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-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.

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.