Thursday, December 3, 2009
Carrot Cupcakes with Orange Glaze
This is a classic carrot cake with an orange frosting and garnish. These were tasty but the orange flavor definitely takes center stage and reminds me a bit of Fruit Loops. I love how the glaze and orange garnish look...this is a sophisticated cupcake.
4 medium carrots, coarsely grated (2 cups)
1 1/2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp grated nutmeg
3/4 cup vegetable oil
3 large eggs
1 cup light packed brown sugar
1 tsp pure vanilla extract
1 1/4 confectioners sugar
1/2 tsp grated orange zest
2 -3 Tbsp. fresh orange juice
Candied orange zest for garnish
Preheat oven to 350 degrees. Line a cupcake pan with 12 paper liners.
Whisk together together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a bowl.
Whisk together oil, egg, brown sugar, carrots and vanilla in another bowl. Then stir in flour mixture till everything is combined. Divided batter among cupcake pan and bake for 20-25 minutes. Check if done by inserting a wooden toothpick into the middle. If it comes out clean, they are done. Cool in pan for 10 minutes, then cool completely on a wire rack.
To make the glaze, sift the confectioners sugar into a bowl. Whisk in the zest and 2 tablespoons of the juice until smooth. If the icing is too thick add more juice, 1 tsp. at a time. Dip the top of the cupcake into the glaze, letting excess drip off. Garnish with candied orange zest.
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