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| Carrot Cupcakes |
| These cupcakes are reminiscent of your favorite carrot cake, but it’s the spicy ginger scented icing that makes these a stand out.
Ingredients For the cupcakes: 1 cup flour 3/4 teaspoon baking powder 3/4 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1 cup sugar 3/4 cup vegetable oil 2 large eggs 1 1/2 cups finely grated peeled carrots 1/4 cup drained canned crushed pineapple in juice For the icing: 4 ounces, cream cheese, at room temperature 1/4 cup, unsalted butter, at room temperature 2 1/4 cups 10-X sugar – sifted 1/4 cup, finely chopped crystallized ginger 1 teaspoon, ground ginger a pinch of salt Method Preheat oven to 350° Line twelve muffin cups with paper liners Sift first 5 ingredients into medium bowl. Using electric mixer, beat sugar, oil and eggs in large bowl until well blended. Add dry ingredients to egg mixture in 2 additions, beating until well blended after each addition. Mix in carrots and pineapple. Spoon batter into prepared muffin cups, filling each 3/4 full. Bake cupcakes until tester inserted into center comes out clean, about 30 minutes. Turn cupcakes out onto racks and cool completely. [Can be made 1 day ahead. Cover; store at room temperature]. Meanwhile, make the icing: Use an electric mixer to beat together the cream cheese and butter until creamy. With the mixer on low speed, beat in the 10-X [confectioners’] sugar, adding only 1/2 cup at a time so that the sugar doesn’t fly all over the place. Increase the mixer speed to medium-high, and continue beating until light and fluffy. Add the crystallized ginger, ground ginger and salt, beating until well mixed. Spread the frosting over the tops of the cupcakes and refrigerate until ready to serve - or for up to 8 hours. |
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