Spiced Carrot Cupcakes

Ingredients

• ½ cup + ⅓ cup bread flour
• 1⅛ tsp cinnamon, plus more for garnish
• ¼ tsp baking soda
• ⅛ tsp baking powder
• ⅛ tsp salt
• 2 eggs, room temperature
• ¾ cup vegetable oil
• 1½ tsp Amoretti® Madagascar Bourbon Vanilla W.S. 2X
• ½ tsp Amoretti® Cardamom O.S. Extract
• 1 cup sugar
• 2 cups finely shredded carrots

• 1 cup egg whites (from about 7 eggs)
• 1½ cups sugar
• 2 cups (4 sticks) butter, room temperature
• 1 tsp Amoretti® Madagascar Bourbon Vanilla W.S. 2X
• 2½ tsp Amoretti® Maple W.S. Extract, optional
• 1 tbsp Amoretti® Cinnamon Bun Artisan, optional

• standard cupcake pan
• cupcake liners
• medium pot or double boiler
• candy thermometer

Directions

1. Preheat the oven to 350℉. Line a standard muffin tin with cupcake liners and set aside.
2. Sift together bread flour, cinnamon, baking soda, baking powder, and salt. Set aside.
3. Whip eggs, oil, Madagascar Bourbon Vanilla, and Cardamom Extract until completely combined.
4. Add sugar and whip to incorporate.
5. Add sifted dry ingredients to egg mixture and scrape bowl once or twice during mixing.
6. Fold in carrots by hand.
7. Divide batter evenly between cupcake liners.
8. Bake for about 40 minutes, or until wooden stick comes out clean when dipped into center of cake.
9. Cool completely before chilling at least 4 hours or overnight.
10. Top with Swiss Buttercream Frosting and a dash of cinnamon.

1. Whisk whites and sugar over bain marie to 120℉.
2. Whip until cool and soft peaks form.
3. Add butter 1 tbsp at a time, pausing to scrape the bowl occasionally.
4. Add Madagascar Bourbon Vanilla and Maple Extract OR Cinnamon Bun Artisan and whip to combine.

• Quickly pulse shredded carrots in a food processor for a finer shred.