recipe from joythebaker.com
adapted from Martha Stewart
makes about 28 cupcakes
- 4 cups peeled and finely grated carrots
- 3 large eggs, 70 degrees
- 2 cups sugar
- 1 1/2 cups vegetable oil
- 1/3 cup buttermilk
- 1 vanilla bean, split and crawled, pod restricted to another use (or 1 1/2 teaspoons pure vanilla flavoring)
- 1/2 cup crushed pineapple, well drained
- 1 cup walnuts or pecans, toasted and finely chopped
- 1/2 cup sweetened shredded coconut
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon sodium bicarbonate
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger root
- 1/8 teaspoon ground cloves
- Preheat oven to 325 levels. Line 2 standard muffin tins with paper liners. Inside a bowl, whisk together carrots, eggs, sugar, oil, buttermilk, vanilla seeds, and coconut, pineapple and nuts if preferred. In another bowl, whisk together flour, baking powder, sodium bicarbonate, salt, cinnamon, ginger root, and cloves. Stir flour mixture into carrot mixture until well combined.
- Divide batter among muffin cups, filling each 3/4 full. Bake, rotating tins midway through, until testers placed into centers emerge clean, 23 to twenty-eight minutes. Let awesome in tins on wire racks, ten minutes. Come out cupcakes onto wire racks, and let awesome completely. Unfrosted cupcakes could be stored overnight at 70 degrees, or frozen for approximately 2 several weeks in airtight containers.
- Frost cupcakes with dulce de leche or cream cheese frosting. Frosted cupcakes could be refrigerated for approximately three days provide 70 degrees, and sprinkle with toasted coconut (press lightly to stick) before serving.
Dulce de Leche Buttercream Frosting
in the Pastry Queen
1 1/2 cups unsalted butter, softened
3 Tablespoons heavy cream
1 teaspoon vanilla
