Carrot Cupcakes Martha Stewart Food

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 ICING

Steps:

• Preheat oven to 350 degrees. Oil a standard 12-cup muffin tin or line with paper liners. In a bowl, combine sugar, vegetable oil, orange juice, 1/2 teaspoon vanilla extract, and eggs.
• Stir in baking powder, baking soda, allspice, and salt. Add flour; mix. Stir in carrots, walnuts, and coconut.
• Divide batter evenly among muffin cups. Bake until toothpick inserted in centers comes out clean, 25 minutes. Let cool completely before frosting.
• For the icing: In a mixing bowl, combine cream cheese, confectioners' sugar, and remaining 1/4 teaspoon vanilla extract. Whisk until smooth.
• Frost cupcakes, and garnish with shredded coconut.

CARROT-CAKE MINI CUPCAKES

Steps:

• Preheat oven to 350 degrees. Line 42 mini muffin cups with mini cupcake liners; set aside.
• Beat sugar, eggs, oil, vanilla, and buttermilk together in the bowl of an electric mixer fitted with a paddle attachment until well combined.
• In a large bowl, sift together flour, cinnamon, baking powder, baking soda, and salt. Slowly add three-quarters of the flour mixture to the sugar mixture; mix until well combined. Add carrots and raisins to remaining flour mixture; toss to combine. Stir into batter until well combined.
• Fill each muffin cup with about 2 teaspoons batter. Bake until a cake tester inserted into the center of cupcakes comes out clean, 10 to 12 minutes. Transfer cupcakes to wire rack to cool. Let cool completely before frosting with cream cheese frosting.

CARROT CUPCAKES

Steps:

• Preheat oven to 375 degrees. Line a 12-cup standard muffin tin with paper liners.
• In a large bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg; set aside.
• In another large bowl, whisk together melted butter, brown sugar, egg, yogurt, and vanilla. Stir in carrots. Gradually add dry ingredients to butter mixture mixing until well combined. Divide among muffin tin. Bake 25 to 30 minutes, rotating pan halfway through until a toothpick inserted in the center of a cupcake comes out clean.
• Remove from pan to a wire rack to cool completely before frosting. To frost: Using an electric mixer, beat cream cheese, butter, and confectioners' sugar until smooth; beat in vanilla and orange zest. Top each cupcake with 2 tablespoons of frosting and spread to cover.

CARROT CAKE CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 325 degrees. Line 2 standard muffin tins with paper liners. In a bowl, whisk together carrots, eggs, sugar, oil, buttermilk, vanilla seeds, and raisins and nuts if desired. In another bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves. Stir flour mixture into carrot mixture until well combined.
• Divide batter among muffin cups, filling each 3/4 full. Bake, rotating tins halfway through, until testers inserted into centers come out clean, 23 to 28 minutes. Let cool in tins on wire racks, 10 minutes. Turn out cupcakes onto wire racks, and let cool completely. Unfrosted cupcakes can be stored overnight at room temperature, or frozen for up to 2 months in airtight containers.
• Frost cupcakes with cream cheese frosting. Frosted cupcakes can be refrigerated for up to 3 days; bring to room temperature, and sprinkle with toasted coconut (press gently to adhere) before serving.

MARTHA'S CARROT CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 180°C.
• Line a standard 12-cup muffin tin with paper cups.
• In a bowl, combine sugar, macadamia oil, orange juice, vanilla extract, and eggs.
• Stir in baking powder, baking soda, cinnamon, allspice, nutmeg and salt.
• Add flour; mix. Stir in carrots.
• Divide batter evenly among muffin cups, filling only about 3/4 of the way up.
• Bake for about 20-25 minutes or until toothpick inserted in center comes out clean.
• Allow cupcakes to cool completely before frosting.
• Meanwhile, in a mixing bowl, combine cream cheese, confectioners' sugar, and vanilla extract.
• Whisk until smooth.
• Frost cupcakes, and garnish with orange zest.