Carrot Raisin Cupcake Food

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 & RAISIN SPICE CUPCAKES

Steps:

• In a large bowl, beat the eggs, oil, sugars and vanilla until well blended. Combine the flour, baking powder, cinnamon, baking soda, salt, cloves and nutmeg; gradually beat into egg mixture until blended. Stir in carrots and raisins., Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Meanwhile, in a small saucepan, combine sugar and cornstarch. Stir in pineapple until blended. Bring to a boil over medium heat. Cook and stir for 2-3 minutes or until thickened. Remove from the heat; set aside to cool., In a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth., Cut a large hole in the corner of a pastry or plastic bag; insert a round tip. Fill with pineapple filling. Push the tip through the top of the cupcake to fill each cupcake. Frost tops and sprinkle with cinnamon. Store in the refrigerator.

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 CAKE CUPCAKES

Steps:

• Preheat the oven to 350 degrees F. Prepare the cupcake pans by spraying with nonstick coating and using cupcake liners.
• In a small bowl, pour the hot water over the raisins to rehydrate and set aside.
• In a medium mixing bowl, sift together the flour, baking powder, baking soda, salt, cocoa powder and cinnamon, and set aside. In a large mixing bowl, combine the corn oil, dark brown sugar, granulated sugar, vanilla and eggs. Mix well to fully incorporate. Combine the wet and the dry ingredients, stirring to fully incorporate. Drain the raisins and squeeze out the moisture. Fold them in to the batter with the carrots and walnuts.
• Scoop the batter into the prepared cupcake pans and bake until the cupcakes spring back when lightly touched with a finger, about 20 minutes. Cool.
• To assemble: Core and fill the cupcakes with the Maple Cinnamon Pastry Cream Filling after they have cooled. Frost the cupcakes with the Cream Cheese Frosting using a pastry bag or offset spatula.
• Optional garnish: Using orange and green food color and some marzipan or almond paste, form carrots by rolling a ball of marzipan in the palms of your hand. Use a knife to make marks in the carrots and make a small batch of greens to attach to each carrot.
• The key to making pastry cream is in the set up. It's best to set the stage with everything before you start cooking anything.
• Cut the butter into small pieces and place in a medium mixing bowl with the maple flavoring and set aside.
• In a large mixing bowl, place 1/2 cup water and some ice and set aside; you will need it to help cool and stop the cooking of the pastry cream.
• In a medium mixing bowl, beat the eggs and set aside.
• In a small mixing bowl, combine 2 ounces sugar, cornstarch and cinnamon, and set aside.
• In a medium saucepan, combine the milk, the remaining 2 ounces sugar and vanilla bean.
• Now that the stage is set, add the sugar-cornstarch mixture to the eggs, mixing really well with a whisk.
• Bring the milk to a boil on the stove, and then temper it into the sugar-egg mixture (pour very slowly while whisking the eggs, so that you slowly raise the eggs' temperature). Put it all back into the pot and back on the stove. Whisking constantly, cook the pastry cream until it boils for at least 30 seconds. It will quickly pass a lumpy stage and then get creamy and shiny. Immediately dump it into the bowl with the butter and mix to incorporate fully. Place the bowl in the prepared ice bath and stir to cool. Cover the surface with plastic wrap and refrigerate until set, about 1 hour.
• In a large mixing bowl of a stand mixer, beat the butter to soften. Add the cream cheese in bits, about 2 tablespoons at a time. Scrape down the bowl and mix on medium speed until fully combined. Add the powdered sugar and mix until incorporated. Mix in the vanilla.

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.

CARROT RAISIN CUPCAKE

Steps:

• Preheat oven to 350 degrees.
• Line cup cake pan with liners.
• Peel and shred carrots. Set aside in medium bowl.
• In another medium bowl combine flour, pumpkin pie spice, ginger, cinnamon, baking soda and salt until all ingredients are well incorporated. Set aside.
• In a large mixing bowl add egg, sugars (white and brown), oil, and vanilla.
• Mix well until frothy with hand mixer.
• Slowly add dry ingredients into egg/sugar mixture and mix until all ingredients are well incorporated, but do not overmix.
• Add carrots and rasins in mixture and STIR, do not use hand mixer.
• Stir well, then pour mixture into liners halfway, place into oven.
• Bake for about 18-20 minutes depending on your oven.
• Take cupcakes out of oven and pan and let cool.
• If you plan to frost them, I would suggest going down to 1/2 cup white sugar.

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.

PINEAPPLE CARROT RAISIN MUFFINS

Steps:

• Preheat oven to 375 degrees.
• In large bowl combine dry ingredients: Flour, Sugar, Baking Powder, ground cinnamon and ground ginger.
• Stir in carrots, raisins and nuts.
• In a seperate bowl, combine wet ingredients: undrained pineapple, eggs, butter and vanilla.
• Stir into dry ingredients until just blended.
• DO NOT OVERBLEND, please. (: (it's for your own good, really).
• Spoon into greased 2 1/2 inch muffin cups.
• Bake in 375 degree oven for 20-25 minutes, or until toothpick inserted into center is clean when removed.
• Remove from pan and cool on wire rack.