Warmly spiced Carrot Cupcakes are a perfect 4-bite treat! Makes 1 dozen cupcakes.
Ingredients
SPICED CARROT CUPCAKES
SWISS BUTTERCREAM FROSTING
SPECIAL EQUIPMENT
- standard cupcake pan
- cupcake liners
- medium pot or double boiler
- candy thermometer
Directions
SPICED CARROT CUPCAKES
- Preheat the oven to 350℉. Line a standard muffin tin with cupcake liners and set aside.
- Sift together bread flour, cinnamon, baking soda, baking powder, and salt. Set aside.
- Whip eggs, oil, Madagascar Bourbon Vanilla, and Cardamom Extract until completely combined.
- Add sugar and whip to incorporate.
- Add sifted dry ingredients to egg mixture and scrape bowl once or twice during mixing.
- Fold in carrots by hand.
- Divide batter evenly between cupcake liners.
- Bake for about 40 minutes, or until wooden stick comes out clean when dipped into center of cake.
- Cool completely before chilling at least 4 hours or overnight.
- Top with Swiss Buttercream Frosting and a dash of cinnamon.
SWISS BUTTERCREAM FROSTING
- Whisk whites and sugar over bain marie to 120℉.
- Whip until cool and soft peaks form.
- Add butter 1 tbsp at a time, pausing to scrape the bowl occasionally.
- Add Madagascar Bourbon Vanilla and Maple Extract OR Cinnamon Bun Artisan and whip to combine.
TIPS:
- Quickly pulse shredded carrots in a food processor for a finer shred.
© 2019 Amoretti® All Rights Reserved