Carrot Coconut Cupcakes With Cream Cheese Frosting Food

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.

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 CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°. Line 12 muffin cups with paper or foil liners., In a large bowl, beat the first five ingredients until well blended. In another bowl, whisk flours, baking soda, salt, cinnamon and nutmeg; gradually beat into brown sugar mixture. Stir in carrots and walnuts., Fill prepared cups two-thirds full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely., In a small bowl, beat frosting ingredients until smooth. Spread over cupcakes. Refrigerate leftovers.

COCONUT CUPCAKES WITH COCONUT CREAM CHEESE FROSTING

Steps:

• For the cupcakes:
• Preheat the oven to 350 F. Line two 12-cup standard muffin tins with cupcake liners.
• In a medium bowl, whisk together the flour, baking powder, baking soda and salt, and set aside.
• Using a handheld mixer, cream the butter and granulated sugar together until light and fluffy, about 4 minutes. Add the eggs one at a time until just combined. Add the vanilla and coconut extracts. Add the buttermilk and the dry ingredients, being careful not to over mix. Mix in the coconut.
• Fill the cupcake liners two-thirds full with batter. Bake until golden brown and a toothpick inserted in the center comes out clean, about 25 minutes. Remove from the oven and let cool on wire racks before frosting. Keep the oven on.
• For the frosting:
• Using a handheld mixer, beat the cream cheese and butter together until light and smooth. Add the vanilla, and then slowly add the confectioners' sugar 1 cup at a time until thoroughly incorporated.
• To assemble:
• Frost the cupcakes generously with about 4 tablespoons of frosting. Garnish with the toasted coconut flakes.

CARROT-COCONUT CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• For cupcakes:
• Preheat oven to 350°F. Line 12-cup muffin tin with muffin papers. Whisk sugar, oil, and eggs in large bowl to blend. Whisk flour, baking soda, cinnamon, salt, and nutmeg in medium bowl to blend. Stir pineapple, carrots, coconut, and pecans in another medium bowl to blend. Stir flour mixture into egg mixture until just blended. Fold in carrot mixture. Spoon batter into prepared muffin cups, dividing equally. Bake cupcakes until tops are golden brown and tester inserted into centers comes out clean, about 20 minutes. Remove cupcakes from pan and cool completely on rack.
• For frosting:
• Melt white chocolate in top of double boiler over barely simmering water until melted and smooth. Remove from over water. Using on/off turns, blend cream cheese, butter, lemon peel, and melted white chocolate in processor until smooth. Add powdered sugar; process until smooth. Spread frosting on cupcakes. (Can be made 1 day ahead. Cover and refrigerate.)

CARROT CAKE CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F
• Place fluted paper liners in 18 muffin cups.
• In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. Set aside.
• In bowl of your electric mixer, with the paddle attachment, beat the eggs until frothy.
• Gradually add the sugar and beat until the batter is thick and light colored.
• Add the oil in a steady stream and then beat in the vanilla extract.
• Add the flour mixture and beat just until incorporated.
• With a large rubber spatula fold in the grated carrots and chopped nuts.
• Evenly divide the batter between the 18 muffin cups and bake 20 to 25 minutes or until a toothpick inserted in the center of the cupcake comes out clean.
• Remove from the oven and let cool on a wire rack.
• Beat the butter and cream cheese until very smooth with no lumps.
• Gradually beat in the icing until fully incorporated and smooth.
• Beat in the vanilla extract.
• With a knife or small metal spatula spread cream cheese frosting on top of each cupcake.
• Place the sweetened coconut in a plastic bag along with a few drops of green food coloring.
• Shake the bag until all the coconut has been colored with the dye.
• Garnish with the green colored coconut and a foil covered chocolate egg.
• For the basket handles, place the ends of colored pipe cleaners into the sides of the cupcakes.
• Cover and refrigerate the cupcakes until serving time.

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.

COCONUT CUPCAKES WITH WHITE CHOCOLATE CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°F.
• Line a regular sized muffin tin with cupcake papers.
• Sift flour, baking powder and salt together in a bowl.
• In a measuring cup combine egg whites, coconut milk and extracts.
• Cream together sugar and butter with an electric mixer on medium speed.
• Blend until butter lightens in color and texture, 4 minutes.
• Alternately add dry and wet ingredients, starting and ending with dry, in 3 additions.
• Fold in coconut using a rubber spatula.
• Scoop batter into prepared tin, filling each about 3/4 full.
• Bake until a toothpick inserted in the center of a cupcake comes out clean, 25-30 minutes.
• Cool in the pan 5 minutes; remove completely.
• For frosting, beat cream cheese and butter with an electric mixer until smooth.
• Add melted white chocolate and lime juice; beat to blend.
• Add powdered sugar and beat until smooth (it will be gooey).
• Spread 3 Tbsp frosting on each cupcake.
• Top cupcakes with coconut.

CARROT CUPCAKES OR CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with cupcake liners.
• Mix sugar, buttermilk, eggs, oil, and 1 teaspoon vanilla extract together in a large bowl. Stir in pineapple, carrots, and coconut.
• Combine all-purpose flour, whole wheat flour, baking soda, salt, and cinnamon in a separate bowl. Stir flour mixture gently into the carrot mixture. Fill lined muffin cups about 3/4-full of batter.
• Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, about 15 minutes. Remove from oven and set aside to cool, at least 25 minutes.
• Blend confectioners' sugar, cream cheese, butter, and remaining 1 teaspoon vanilla extract together in a bowl using an electric mixer until creamy. Frost the cooled cupcakes.

COCONUT CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Heat oven to 350°. Sift the dry ingredients together into a medium mixing bowl, and set the bowl aside. Break eggs into a small bowl, and set aside.
• With an electric mixer, cream butter and sugar until light and fluffy, 3 to 5 minutes. With the mixer running, carefully pour in eggs and vanilla and almond extracts.
• Mix in the flour mixture and buttermilk by alternating between 1 cup flour and 1/2 cup buttermilk; be sure to start and end with the flour mixture. Add half the coconut, and mix until just incorporated.
• Line a cupcake tin with paper liners. Fill each cup with batter; the batter should nearly reach the tops of the cupcake cups. Bake until a cake tester inserted in the center comes out clean, 25 to 30 minutes.
• Remove cupcakes from the oven, and allow them to cool briefly in the tin before transferring them to a wire rack to cool completely, about 45 minutes. Generously ice them with cream cheese frosting, and sprinkle with remaining coconut.
• Frosting: Place cream cheese in a medium mixing bowl. Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners' sugar, and continue beating until smooth. Add vanilla, and stir to combine.