How To Make Carrot Cake Cupcakes! - The Scran Line
I’m so excited to watch the adventure of Peter Rabbit in Peter Rabbit 2 which comes out March 25!
Watch the trailer here! https://youtu.be/iVBKyLqsS5k
These Carrot Cake Cupcakes are deliciously moist and perfectly paired with my fluffy cream cheese frosting!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
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⬇️⬇️⬇️⬇️ RECIPE ⬇️⬇️⬇️⬇️
Carrot Cake Cupcakes
160g - 1 cup plain (all-purpose) flour
160g – 3/4 cup sugar
1/2 tsp baking powder
1 tsp bicarb soda
1/4 tsp salt
1 tbsp cinnamon
2/3 - 165ml cup oil
2 large eggs
150g - 1 cup chopped walnuts (extra for decorating)
300g - 1 1/2 cups grated carrots
Cream Cheese Frosting
250g - 1 cup full-fat cream cheese block (not spreadable), chilled
250g - 1 cup unsalted butter, softened
300g - 2 cups powdered sugar
150g - 1 1/2 cups powdered milk (skim or full-fat)
2 tsp vanilla extract or vanilla bean paste
Buttercream Carrot Decorations
1/2 batch American Buttercream Frosting
3 drops orange food gel
2 drops mint green food gel
Instructions:
Preheat the oven to 160°C / 320°F degrees.
Combine the flour, sugar, baking soda, baking powder, and salt in a large mixing bowl.
Add the eggs and oil and mix until well combined. The batter will look thick at first, but that’s normal.
Scrape down the bowl and add the cinnamon and walnuts. Mix until just combined, Stop the mixer and scrape down. Add the grated carrot until it’s mixed evenly. The batter will thin out and this is normal so don’t panic haha.
Scoop the batter into the cupcake tin lined with cupcake liners. Fill ½ way. It’s important to not over fill these as they have a lot of raising agents in them (bicarb soda and baking powder) and will explode in your oven!
Bake them for 20-30 min or until a skewer comes out clean. Set them aside on a cooling rack to cool completely before frosting
Line a piping bag with a Wilton 6B French Star Tip and fill with cream cheese frosting. Pipe in a swirl starting in the centre of the cupcake. To finish off sprinkle some cinnamon on top and some walnuts.
Buttercream Carrot Decorations
To make the buttercream carrot decorations, split 1/2 a batch of American Buttercream frosting into two bowl. 3/4 of the frosting in one bowl which you’ll colour using orange food gel and the remaining frosting in the other bowl which you’ll colour green. Once you’ve mixed each frosting and it’s evenly coloured, transfer the orange frosting into a piping bag fitted with a medium sized round tip and the green frosting into a grass tip.
Line a baking tray with baking paper. Add little dabs of frosting on the baking tray to help stick the paper to the tray so it doesn’t move around. Pipe 12 little 1-inch-tall stalks of orange frosting on the tray. Place the tray in the freezer to chill for 30 minutes (or fridge for 1 hour). Then carefully take the stalks off the baking tray one at a time and pipe green frosting on top for the leafy part of the carrot. Place the carrot on its side on the tray. Once you’ve finished all the carrot, place back in the freezer for 30 minutes or fridge for 60 minutes.
To assemble the cupcakes, fit the end of a piping bag with a 6B piping tip and fill with the cream cheese frosting. Pipe each cupcake with a bulb of frosting and then cover with chopped walnuts. Pipe another single layer swirl of cream cheese frosting. Finish with the buttercream carrots.
Cream Cheese Frosting
Place the cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment. Alternatively, you can use a hand mixer. Mix on low speed to begin with, to help break up the cream cheese a little, then increase the speed to high for a couple of minutes to help combine the cream cheese and butter.
After a couple of minutes, stop your mixer and scrape down the side of the bowl with a spatula. Add the icing sugar, powdered milk and vanilla. Mix on low speed until the dry ingredients are fully incorporated, then bring the speed back up to high. Continue beating on high speed until your frosting is fluffy and turns pale in color.
Notes
Storage
Cupcakes can be stored in an airtight container for up to three days.
Cream Cheese Frosting
How To Get Fluffy Cream Cheese Frosting
It’s important to always mix this frosting on high speed. The only time you mix it on low speed is after you’ve added the dry ingredients. Mixing on high speed helps to aerate the frosting, giving it volume and making it easier to pipe.
⏱️TIMESTAMPS⏱️
00:00 Intro
00:50 Carrot cake cupcakes
02:14 Buttercream carrot decorations
3:20 Cream Cheese Frosting
4:17 Decorating
#thescranline #ad #PeterRabbit2 #Easter
Watch the trailer here! https://youtu.be/iVBKyLqsS5k
These Carrot Cake Cupcakes are deliciously moist and perfectly paired with my fluffy cream cheese frosting!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
MORE RECIPES HERE:
http://thescranline.com
FOLLOW ME:
►INSTAGRAM: https://www.instagram.com/TheScranLine/
►FACEBOOK: http://facebook.com/TheScranLine
►PINTEREST: https://au.pinterest.com/TheScranLine/
►TWITTER: http://www.twitter.com/TheScranLine
⬇️⬇️⬇️⬇️ RECIPE ⬇️⬇️⬇️⬇️
Carrot Cake Cupcakes
160g - 1 cup plain (all-purpose) flour
160g – 3/4 cup sugar
1/2 tsp baking powder
1 tsp bicarb soda
1/4 tsp salt
1 tbsp cinnamon
2/3 - 165ml cup oil
2 large eggs
150g - 1 cup chopped walnuts (extra for decorating)
300g - 1 1/2 cups grated carrots
Cream Cheese Frosting
250g - 1 cup full-fat cream cheese block (not spreadable), chilled
250g - 1 cup unsalted butter, softened
300g - 2 cups powdered sugar
150g - 1 1/2 cups powdered milk (skim or full-fat)
2 tsp vanilla extract or vanilla bean paste
Buttercream Carrot Decorations
1/2 batch American Buttercream Frosting
3 drops orange food gel
2 drops mint green food gel
Instructions:
Preheat the oven to 160°C / 320°F degrees.
Combine the flour, sugar, baking soda, baking powder, and salt in a large mixing bowl.
Add the eggs and oil and mix until well combined. The batter will look thick at first, but that’s normal.
Scrape down the bowl and add the cinnamon and walnuts. Mix until just combined, Stop the mixer and scrape down. Add the grated carrot until it’s mixed evenly. The batter will thin out and this is normal so don’t panic haha.
Scoop the batter into the cupcake tin lined with cupcake liners. Fill ½ way. It’s important to not over fill these as they have a lot of raising agents in them (bicarb soda and baking powder) and will explode in your oven!
Bake them for 20-30 min or until a skewer comes out clean. Set them aside on a cooling rack to cool completely before frosting
Line a piping bag with a Wilton 6B French Star Tip and fill with cream cheese frosting. Pipe in a swirl starting in the centre of the cupcake. To finish off sprinkle some cinnamon on top and some walnuts.
Buttercream Carrot Decorations
To make the buttercream carrot decorations, split 1/2 a batch of American Buttercream frosting into two bowl. 3/4 of the frosting in one bowl which you’ll colour using orange food gel and the remaining frosting in the other bowl which you’ll colour green. Once you’ve mixed each frosting and it’s evenly coloured, transfer the orange frosting into a piping bag fitted with a medium sized round tip and the green frosting into a grass tip.
Line a baking tray with baking paper. Add little dabs of frosting on the baking tray to help stick the paper to the tray so it doesn’t move around. Pipe 12 little 1-inch-tall stalks of orange frosting on the tray. Place the tray in the freezer to chill for 30 minutes (or fridge for 1 hour). Then carefully take the stalks off the baking tray one at a time and pipe green frosting on top for the leafy part of the carrot. Place the carrot on its side on the tray. Once you’ve finished all the carrot, place back in the freezer for 30 minutes or fridge for 60 minutes.
To assemble the cupcakes, fit the end of a piping bag with a 6B piping tip and fill with the cream cheese frosting. Pipe each cupcake with a bulb of frosting and then cover with chopped walnuts. Pipe another single layer swirl of cream cheese frosting. Finish with the buttercream carrots.
Cream Cheese Frosting
Place the cream cheese and butter in the bowl of a stand mixer fitted with the paddle attachment. Alternatively, you can use a hand mixer. Mix on low speed to begin with, to help break up the cream cheese a little, then increase the speed to high for a couple of minutes to help combine the cream cheese and butter.
After a couple of minutes, stop your mixer and scrape down the side of the bowl with a spatula. Add the icing sugar, powdered milk and vanilla. Mix on low speed until the dry ingredients are fully incorporated, then bring the speed back up to high. Continue beating on high speed until your frosting is fluffy and turns pale in color.
Notes
Storage
Cupcakes can be stored in an airtight container for up to three days.
Cream Cheese Frosting
How To Get Fluffy Cream Cheese Frosting
It’s important to always mix this frosting on high speed. The only time you mix it on low speed is after you’ve added the dry ingredients. Mixing on high speed helps to aerate the frosting, giving it volume and making it easier to pipe.
⏱️TIMESTAMPS⏱️
00:00 Intro
00:50 Carrot cake cupcakes
02:14 Buttercream carrot decorations
3:20 Cream Cheese Frosting
4:17 Decorating
#thescranline #ad #PeterRabbit2 #Easter
