Carrot Cupcakes By Penzeys 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 CAKE CUPCAKES

Steps:

• Preheat the oven to 400 degrees F.
• Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment. Add the eggs, 1 at a time. In another bowl, sift together the flour, cinnamon, baking soda, and salt. With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients. Add the grated carrots, raisins, and walnuts to the remaining flour, mix well, and add to the batter. Mix until just combined.
• Line muffin pans with paper liners. Scoop the batter into 22 muffin cups until each is 3/4 full. Bake for 10 minutes then reduce oven temperature to 350 degrees F and cook for a further 30 to 35 minutes, until a toothpick comes out clean. Cool on a rack.
• For the frosting, cream the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar and beat until smooth.
• When the cupcakes are cool, frost them generously and serve.

EASY CARROT CAKE CUPCAKES

Steps:

• Heat the oven to 350 degrees Fahrenheit (176C). Line a 12-cup muffin pan with cupcake liners.
• In a medium bowl, whisk flour, baking soda, salt, cinnamon, ginger, cardamom, and the nutmeg until well blended.
• In a separate bowl, whisk the oil, sugars, and vanilla. Whisk in eggs, one at a time, until combined.
• Switch to a large rubber spatula. Scrape the sides and bottom of the bowl then add the dry ingredients in 3 parts, gently stirring until they disappear and the batter is smooth. Stir in the carrots, nuts, and raisins.
• Divide the batter between the prepared muffin cups, filling about 3/4 of the way to the top. Bake until the tops of the cupcakes are springy when touched and when a toothpick inserted into the center of the cake comes out clean, 20 to 25 minutes.
• Cool cupcakes in the pan for 5 minutes then transfer to a cooling rack and cool completely before frosting.
• In a large bowl, beat the cream cheese, butter, vanilla, and salt with a handheld mixer on medium speed until very creamy, about 2 minutes.
• For the creamiest frosting, sift the powdered sugar or whisk until most large lumps are gone.
• Beat in the powdered sugar, a 1/4 cup at a time until fluffy. For a thicker frosting, add an additional 1/4 cup to 1/2 cup of powdered sugar.
• To make spiced frosting, beat in a pinch of ground cinnamon or cardamom.
• Frost cooled cupcakes and if you'd like top with coarsely chopped pecans.
• Store frosted cupcakes in the refrigerator for up to 5 days.

CARROT CUPCAKES

Steps:

• Preheat oven to 325°. In a large bowl, beat the eggs, sugar and oil. Combine the flour, cinnamon, baking soda, baking powder, allspice and salt; gradually add to egg mixture. Stir in carrots. , Fill greased or paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 5 minutes before removing from pans to wire racks. , For frosting, in a large bowl, beat cream cheese and butter until fluffy. Gradually beat in confectioners' sugar until smooth. Stir in the coconut, pecans and raisins. Frost cupcakes. Store in the refrigerator.

CARROT CUPCAKES BY PENZEYS

Steps:

• Preheat oven to 325 degrees.
• Line muffin tins with paper cupcake liners.
• Peel carrots, chop off ends, and grate finely.
• Stir flour, cinnamon, salt, baking powder and baking soda together, set aside.
• In a large mixing bowl, beat eggs until well blended.
• Add sugar, oil, carrots, and pure vanilla extract, mix well at medium speed.
• Add flour mixture and nuts or raisins(if desired).
• Blend on low speed until just mixed, spoon into cupcake liners, about 3/4 full.
• Place the pans in the preheated oven and bake for 12 minutes.
• Switch the pans so the pan from the lower rack is now on the upper, and bake for 12 more minutes.
• Check for doneness--cupcakes should be browned and springy to the touch.
• Let cool completely before frosting.
• To prepare frosting: let cream cheese and butter come to room temperature.
• Blend with pure vanilla extract, then beat in the powdered sugar at low speed.
• Add food coloring if desired; it gives the frosting a nice spreading consistancy.
• If you don't use food coloring, add a drizzle of milk to make the frost spread more easily.

CHOCOLATE ZUCCHINI MUFFINS

Steps:

• Preheat oven to 325. Line 2 standard muffin pans with muffin papers.
• Mix together the milk and vinegar and set aside.
• In a large bowl, beat together the butter, oil and sugar until creamy. Add eggs, vanilla extract and milk/vinegar mix. Blend well.
• In a separate bowl, mix together flour, cocoa powder, baking soda, cinnamon and salt. Add to the butter mixture and stir by hand to combine.
• Add grated zucchini and half the chocolate chips and stir well.
• Spoon the batter evenly into the pans, filling each cup 2/3 full. Sprinkle the other half of the chocolate chips and nuts (if using) on top and bake for about 20 minutes until a toothpick inserted in the center comes out clean or the muffins spring back when lightly touched.

PENZEY'S RUTABAGA AND CARROT BAKE

Steps:

• Preheat oven to 350 degrees F.
• Peel and cube the rutabagas into 1/2 inch pieces.
• Place cubed rutabagas in a pot and add water to cover by 2 inches; bring water to a boil and let simmer for 10 minutes.
• While rutabagas are simmering, make the white sauce: melt butter in a saucepan over medium heat and add the chopped onion, pepper, salt, marjoram, and garlic and cook until the onion softens, about 5 minutes; stir in flour and cook 3 minutes; add milk and cook, stirring constantly, until mixture comes to a near boil for 3 minutes; remove from heat and set aside.
• Add carrot slices to the pot containing rutabagas and cook for 5 minutes.
• Drain cooked vegetables in a colander then put them into a 2-quart casserole or a 9x13-inch pan.
• Pour the white sauce over vegetables in pan, top with grated cheddar cheese, then lightly cover with foil and bake at 350 degrees F until hot and bubbly, about 20 to 30 minutes.
• Remove foil and broil for about 5 minutes or until the cheese is browned to your preference.
• Serve and enjoy!
• Notes: Rutabagas"resemble a large turnip and are coated with wax to help preserve them; it is a bit of an effort to cut and peel them, but is well worth it"- leftovers from this dish taste great reheated!

RASPBERRY CREAM CHEESE KRINGLE BY PENZEYS

Steps:

• Put flour, butter, sugar, salt in bowl. Using pastry blender or your hands blend until mixture is crumbly.
• In another bowl mix yeast, eggs and milk. Add milk to dry. Mix well with fork until blended and form a ball. Work final flour into dough with hands.
• Divide into two pieces flatten to disks wrap in plastic and refrigerate over night.
• Preheat oven to 350. Beat cream chees sugar and vanilla together.
• Roll out dough into rectangle 1/8 inch thin. [Use a pastry rolling pin if you have one. As wide as cookie sheet and as close to 1/8 inch as you can get.].
• Spread 1/2 cream cheese filling over each piece. Then -- Spread with 1/2 of raspberry enlightenment. Finally Sprinkle with half pecans.
• Rolling from short end roll each side to center. Pinch center and roll ends under.
• Place each on a NOT greased cookie sheet.
• Bake 20 to 25 minutes. Change racks halfway through baking time. Go from lower to higher and higher to lower. When Golden cool on cooling rack for at least 10 minutes before glazing.
• Mix glaze ingredients and whisk until smooth. Top Kringles with glaze.
• Serve warm.
• After all this typing wife gets one. I get one. I have no clue what you are going to do.
• Note: This is a Penzey's product called Raspberry Enlightenment. It and it consists of Ingredients: raspberries, sugar, water, tapioca starch, spices, citric acid.
• Translated use a Raspberry thinnish jam or fruit filling. The tapioca is your thickener. Do not attempt to make if you are a beginner unless you buy the specified product or have access to a long time baker. It takes some knowledge of baking to know what to sub. However if you want to buy check Penzey's online.

CINNAMON CRUMB CUPCAKES

Steps:

• Preheat oven to 325 degrees.
• You will need two muffin pans that hold 12 muffins each. Lightly spray with cooking spray.
• In a large mixing bowl, beat together the butter and sugar. Add the vanilla and eggs one at a time, beating well after each addition.
• Combine the flour and baking powder together in a bowl and add to the butter, sugar, and egg mixture. Mix on low speed until well blended-the batter will be very thick.
• Divide the batter evenly among the 24 cups. This will fill them about half way.
• For the topping, mix together the flour, brown sugar, and cinnamon in a bowl.
• Add the hard butter and cut it in to the dry ingredients until it resembles coarse crumbs-you can use your hands for this, rubbing it between your fingertips. Don't make it too fine, you want it to have some body to it. Note: I use my hand held pastry blender tool.
• Put about 1 tablespoon of the streusel topping over each cake using up all of the topping;you will not see much of the batter.
• Bake in a preheated oven on two shelves for about 18 minutes, switching shelves after the first 10 minutes.
• They are done when a toothpick inserted in the middle comes out clean. Do not overbake;start checking them at about 16 minutes.
• Cool 5 minutes in the pans then remove to a cooling rack.