Mini Carrot Cup Cakes Food

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.

MINI CARROT-APPLE CUPCAKES

Steps:

• For the cupcakes: Place an oven rack in the center of the oven and preheat to 350 degrees F. Line two 12-cup mini muffin tins with mini baking papers.
• Whisk the flour, baking powder, cinnamon, salt and allspice in a medium bowl to blend. Using a handheld electric mixer, beat the butter in a large bowl until fluffy. Add the brown sugar and beat until blended. Beat in the eggs, one at a time. Beat in half of the dry ingredients, then the applesauce and apple juice. Beat in the remaining dry ingredients. Fold in the currants and grated carrot.
• Drop 1 well-rounded tablespoon of batter into each paper liner. Bake until a toothpick inserted in the center of the cupcakes comes out clean, about 17 minutes. Cool the cupcakes in the tins for 5 minutes. Transfer to a rack and cool completely.
• For the frosting: Combine the cream cheese, powdered sugar and whipping cream in a deep medium bowl. Beat until the frosting is thick and smooth. Cover and chill for at least 1 hour until firm.
• Frost each cupcake with 1 heaped teaspoon of frosting and serve.

BIRD BAKERY AWARD-WINNING CARROT CAKE MINI CUPCAKES

Steps:

• Preheat the oven to 350 degrees F. Line mini cupcake pans with cupcake liners.
• In a small bowl, sift together the flour, baking soda, cinnamon and salt. Set aside. In a large bowl, beat together the eggs while adding the oil, buttermilk, sugar and vanilla one at a time. Mix until well incorporated. Slowly add the flour mixture into the large bowl to combine. Stir in the pineapple, carrots, coconut, raisins and walnuts.
• Scoop the batter into the prepared cupcake pans, filling each cup about three-quarters of the way full. Bake for 12 to 15 minutes, rotating the pans after 6 or 7 minutes (see Cook's Note). Let the cupcakes cool completely before frosting with the Cream Cheese Frosting. Garnish with additional chopped walnuts.
• Cream Cheese Frosting:
• In a stand mixer with the paddle attachment, beat the butter, cream cheese and confectioners' sugar. Then slowly add in the milk, vanilla and orange zest and juice and mix until combined.

MINI CARROT CUP CAKES

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Grate the carrots by hand or with a food processor.
• In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
• In a separate bowl, whisk together the eggs, sugar, brown sugar, butter, oil, orange juice, orange zest, and vanilla extract.
• Fold the wet mixture into the dry ingredients until just incorporated.
• Add the carrots to the batter and mix until fully incorporated.
• Add the chopped walnuts to the batter.
• Line mini cupcake tins with liners, and fill each liner about 2/3 full. Bake for 12 minutes, or until a toothpick comes out clean.
• Using a stand mixer or hand mixer, combine cream cheese and butter until smooth. Slowly add the sifted powdered sugar. Once incorporated, add vanilla extract, cinnamon, and nutmeg. Mix until combined.
• Frost the cupcakes and enjoy!

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.

MINI CARROT CAKES

Steps:

• Top and tail, peel and then grate the carrots.
• Preheat oven to 200°C/gas mark 6.
• Melt margarine and combine with grated carrots.
• Add sugar and sift in the flour.
• Add the cinnamon, baking powder and eggs.
• Mix in sultanas/raisins and add the nuts (optional).
• Bake for 20 mins until a consistent dark colour and a slightly firm top.
• Leave to cool and then add the icing.
• For the icing: Mix cream cheese and sifted icing sugar together and add the (optional) cinnamon.
• Use a piping bag with a star nozzle and pipe a circular twirl on the top of the carrot cake.