Perfect Carrot Cake Muffins With Dreamy Cream Cheese Icing Food

PERFECT CARROT CAKE MUFFINS WITH DREAMY CREAM CHEESE ICING

Steps:

• Turn the oven on at 170°C and pop muffin cases into a muffin tin.
• Now prepare the pineapple. Chop into cubes of approximately 1cm. Heat the butter in a frying pan until it starts to bubble/foam, then add the caster sugar and pineapple pieces and move around until the pineapple starts to go golden brown in places. Take off the heat and leave to cool.
• Melt and measure out your coconut oil into the bowl of a stand mixer. Add the muscovado sugar, eggs and vanilla extract and beat together until well-combined.
• In a separate bowl, weigh out the flour and add the bicarbonate of soda, baking powder, cinnamon, ginger and salt. Stir together.
• Add the dry ingredients to those in the mixer, with the machine running slowly. Stop when you have an even batter and take the bowl out.
• Finally, fold in the cooled caramelised pineapple pieces, grated carrot, sultanas and zest of half an orange.
• Fill the muffin cases 3/4 full and pop the tin in the oven for 20-25 minutes. When they are ready to come out, they won't be wet-looking in the middle and the cake will spring back when pressed gently.
• Leave to cool completely.
• To make the icing, beat the cream cheese with a wooden spoon in a bowl.
• In a separate bowl, beat together the butter, icing sugar and honey. Add this to the cream cheese and mix together until smooth.
• Use a knife to spread icing on top of each cake. If you like, add a little orange zest to decorate.
• These are perfect eaten straight away. If you're going to keep them any longer, put them in an airtight container in the fridge but take them out to come up to room temperature before you eat them.

CARROT CAKE MUFFINS WITH CREAM CHEESE ICING AND CARROT

Steps:

• preheat oven to 170-180 degrees depending on how hot your oven is.
• grease 6 hole texas muffin pan or a normal 12 muffin pan.
• mix oil, eggs, flour,sugar, cinnamon in bowl with spoon.
• stir in carrots and pineapple.
• pour mixture into muffin pan holes.
• bake in oven about 30-35 minutes.
• stand cakes 5 min before turning out onto wire rack.
• turn cakes so tops are up to cool.
• make cream cheese icing and mini carrots.
• spread with icing and place carrots on cake.
• cream cheese icing.
• beat butter and cream cheese til light and fluffy.
• beat in icing sugar gradually.
• mini carrots.
• put apricots in a cup of boiling water to cover stand 10 minute.
• drain apricots dry with paper.
• cut snake into six 3 cm lengths.
• place one snake piece at the top of apricot half roll apricot around snake allowing to stick out of the top of the apricot and make several think cuts to look like a leaf.
• or use green coloured cream cheese icing mix and place at top of apricot on muffin to look like leaf.

CARROT CAKE CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 18 standard muffin cups with paper liners.
• Sift flour, cinnamon, baking soda, baking powder, allspice, salt, nutmeg, and cloves together in a large mixing bowl.
• Mix brown sugar, sour cream, white sugar, vegetable oil, eggs, and vanilla together until smooth. Add wet ingredients to dry ingredients, and stir until just combined. Stir in carrots, then fold in pecans. Divide batter evenly between the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the centers comes out clean, 17 to 20 minutes. Cool in the tin for 10 minutes. Transfer to a wire rack and let cool completely, about 20 minutes.
• While the cupcakes are cooling, beat cream cheese, butter, vanilla, and lemon juice in a mixing bowl with an electric mixer until smooth. Add confectioners' sugar, a bit a time, until smooth and desired sweetness is achieved. Spread onto cooled cupcakes.