MINI CARROT CUPCAKES
Provided by Food Network Kitchen
Time 1h50m
Yield 48 mini cupcakes
Number Of Ingredients 20
Steps:
- Make the topping: Peel long ribbons from the carrot using a vegetable peeler, then slice the ribbons lengthwise into 1/4-inch-wide strands (you'll need about 48).
- Preheat the oven to 250 degrees F. Bring the granulated sugar and 3/4 cup water to a simmer in a saucepan over medium heat. Add the carrot strands and simmer until soft, about 10 minutes. Drain and cool slightly. Arrange the strands in squiggles on a parchment paper-lined baking sheet. Bake until dry, 25 to 30 minutes. Let cool completely.
- Make the cupcakes: Raise the oven temperature to 350 degrees F. Line two 24-cup mini-muffin pans with paper liners. Put the flour, almonds, baking powder, baking soda, salt, cinnamon, ginger and allspice in a food processor and pulse until the nuts are finely ground.
- Whisk the grated carrots, vegetable oil, granulated sugar, eggs and vanilla in a large bowl until combined. Stir in the flour mixture until just combined. Divide among the mini-muffin cups, filling each three-quarters of the way. Bake until a toothpick comes out clean, 10 to 15 minutes. Transfer to a rack and let cool 5 minutes, then remove the cupcakes from the pans to cool completely.
- Meanwhile, make the frosting: Beat the confectioners' sugar, cream cheese and butter with a mixer until fluffy. Beat in the lemon juice and almond extract. Pipe or spread on the cupcakes. Top with the candied carrots.
Nutrition Facts : Calories 124 calorie, Fat 6 grams, SaturatedFat 1.5 grams, Cholesterol 19 milligrams, Sodium 71 milligrams, Carbohydrate 17 grams, Protein 1 grams, Sugar 14 grams
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alyssa garrant
[email protected]I can't wait to make these cupcakes again!
Mohamed Gomaa
[email protected]These cupcakes are a must-try for any carrot cake lover.
Ahmer Naseer Attri Rizvi
[email protected]I would definitely recommend these cupcakes to anyone looking for a delicious and easy-to-make dessert.
Ilmuddin Depar
[email protected]These cupcakes are a great way to get kids to eat their vegetables. They're so delicious, they won't even realize they're eating carrots.
Malik Rizwan
[email protected]I love that these cupcakes are made with whole wheat flour. It makes them a bit healthier than traditional cupcakes.
Kennedy Muli
[email protected]These cupcakes are the perfect dessert for a spring or summer party. They're light and refreshing, and they're always a crowd-pleaser.
Shakib Mahmud
[email protected]I made these cupcakes for my daughter's school bake sale and they were a huge hit. All the kids loved them.
Jayden George
[email protected]These cupcakes are a great way to use up leftover carrots. I always have a few carrots in my fridge, so I'm always looking for new ways to use them.
Shahan Roghani
[email protected]I love the cream cheese frosting on these cupcakes. It's so creamy and flavorful.
Ivliane Gogua
[email protected]These cupcakes are the perfect size for a party or a bake sale. They're also great for packing in lunches.
shuja babar
[email protected]I've made these cupcakes several times and they always turn out great. They're a favorite of my family and friends.
Rohullah Arman
[email protected]These cupcakes are so easy to make, and they're always a crowd-pleaser. I love that I can make them ahead of time and freeze them.
Okwi Jolly
[email protected]I would definitely make these cupcakes again. They're a great dessert for any occasion.
lisa Graham
[email protected]I followed the recipe exactly and the cupcakes turned out perfectly. They were moist and fluffy, and the frosting was creamy and smooth.
tv nepal “Khajum arjun” arjun
[email protected]These cupcakes were a bit too sweet for my taste, but my kids loved them.
Ak K
[email protected]I'm not usually a fan of carrot cake, but these cupcakes changed my mind. They were so delicious and I couldn't stop eating them.
alanoud sayeed
[email protected]I made these cupcakes for my husband's lunch and he loved them! He said they were the best cupcakes he's ever had.
Yosan Kidane
[email protected]These mini carrot cupcakes were a hit at my daughter's birthday party! They were moist and flavorful, and the cream cheese frosting was the perfect finishing touch.