Carrot-Walnut Cupcakes
Serves: 3
Hal Herzog
1 January 1970
Based on User reviews:
52
Spice
48
Sweetness
49
Sourness
38
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
1 cup
All-Purpose Flour3 tsp
Baking Powder1 tsp
Baking Soda1 tsp
Salt1 tsp
Ground Cinnamon1 tsp
Ground Nutmeg2 large
Egg3 cup
Granulated Sugar1 cup
Walnut Oil1 tsp
Pure Vanilla Extract1.75 cups
Carrot (finely grated about 2 medium)12
Walnuts1 large
Carrot (peeled)3 cup
Water3.5 cups
Sugar (confectioners¿, sifted)Directions:
1
Make the cupcakes: Preheat the oven to 350 degrees F
2
Line a 12-cup muffin pan with liners
3
Whisk the flour, baking powder, baking soda, salt, cinnamon and nutmeg in a medium bowl
4
Whisk the eggs, granulated sugar, brown sugar, melted butter, walnut oil and vanilla in a large bowl until smooth
5
Whisk in the flour mixture, then fold in the grated carrots, chopped walnuts and candied ginger with a rubber spatula
6
Divide the batter among the prepared muffin cups, filling each two-thirds of the way
7
Bake until the tops of the cupcakes spring back when gently pressed, about 20 minutes
8
Let cool 5 minutes in the pan; remove to a rack to cool completely
9
Meanwhile, make the candied carrots and walnuts: Coat a baking sheet with cooking spray
10
Peel 12 long ribbons from the carrot using a vegetable peeler
11
Combine the sugar and water in a small saucepan and bring to a boil
12
Reduce the heat to a simmer, add the carrot ribbons and cook until translucent, 25 to 30 minutes
13
Carefully remove with tongs and arrange each ribbon in a small bundle on the baking sheet
14
Add the walnuts to the saucepan and simmer until glossy, 5 minutes
15
Remove with a slotted spoon and place on the baking sheet; let the candied carrots and walnuts cool
16
Make the frosting: Beat the butter, cream cheese, vanilla and salt in a large bowl with a mixer on medium-high speed until smooth
17
Beat in the confectioners¿ sugar on low speed; increase the speed to medium high and beat until fluffy, 3 minutes
18
Transfer to a piping bag with a large round tip; pipe onto the cupcakes
19
Top with the candied carrots and walnuts
20
Photograph by Ryan Dausch