Carrot And Ginger Cupcakes With Vanilla Butter Cream Icing Recipes

CARROT AND GINGER CUPCAKES WITH VANILLA BUTTER-CREAM ICING

Steps:

• Pre-heat oven to 180ºC/350F/Gas Mark 4. Place cupcake cases into a muffin tin.
• Sieve the flour, mixed spice, ground ginger, bicarbonate of soda and salt into a bowl. Add the sugar and mix well.
• Make a well in the centre and add the syrup, treacle, eggs, oil, milk, zest and carrot. Beat well with electric whisk until smooth.
• Spoon the mixture into the cupcake cases (approx 2 tbsps to each case or about 1/3 full) and bake for approx 30 minutes until well risen and no mixture is left on a skewer when inserted into the centre. Remove from oven and turn out onto a cooling rack.
• For the butter icing add softened butter, icing sugar, vanilla extract and 1 tbsp of milk to a bowl. Mix with electric whisk until smooth. Check consistency and add more milk if needed and beat to achieve a smooth creamy texture. Pipe onto cupcakes when they are cool. Decorate with chopped crystallised ginger sprinkled onto icing.
• Other ingredients can be added such as walnuts and sultanas subject to individual preference.

CARROT GINGER CUPCAKES

Steps:

• Heat oven to 350 degrees. Spread pecans in a single layer on an ungreased baking pan. Transfer to oven, and roast until toasted and brown, about 8 minutes. Give the pan a shake midway through roasting to make sure they roast evenly. Remove pan from oven, and let stand until completely cool. Finely chop pecans, and set aside. Line muffin tin with cupcake liners. Set aside.
• Using the smallest holes (less than 1/4-inch in diameter) of a box grater, grate carrots to yield 1 3/4 cups. Place grated carrots, eggs, buttermilk, vanilla, sugar, vegetable oil, and ginger in a large bowl; whisk until well combined.
• In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Using a rubber spatula, fold the dry ingredients into the carrot mixture until just combined. Fold in toasted pecans.
• Using a large metal spoon, fill each cupcake to the top of the paper liner. Bake until a cake tester comes out clean, rotating the pan halfway through, 20 to 25 minutes.
• Let cool in pan for 10 minutes, then remove to cooling rack to cool completely. Spread about 1/ 4 cup frosting on each cupcake and serve. Store in an airtight container up to two days.

CARROT CAKE CUPCAKES WITH CREAM CHEESE ICING

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease 12 muffin cups with butter or line with paper liners.
• Sift flour, white sugar, baking soda, cinnamon, and ginger together in a large bowl.
• Beat canola oil and eggs into flour mixture with an electric mixer, beating each egg thoroughly before adding the next one.
• Stir carrots into mixture until well combined.
• Fill the prepared muffin cups about 2/3 full with carrot mixture.
• Bake in the preheated oven until cupcakes are lightly browned and a toothpick inserted into the middle of a cupcake comes out clean, 30 to 40 minutes. Let cupcakes cool completely.
• Beat unsalted butter and cream cheese together with an electric mixer on high speed in a bowl until fluffy. Reduce mixer speed to low and beat in vanilla extract and confectioners' sugar until combined. Increase speed to high, and beat until the frosting is fluffy, about 3 more minutes.
• Fill a pastry bag with the cream cheese frosting and pipe onto the cupcakes.

CARROT CUPCAKES WITH GINGER-CREAM CHEESE ICING

Steps:

• Preheat oven to 350°F. Line twelve 1/3-cup muffin cups with paper liners. Sift first 5 ingredients into medium bowl. Using electric mixer, beat sugar, oil and eggs in large bowl until well blended. Add dry ingredients to egg mixture in 2 additions, beating until well blended after each addition. Mix in carrots and pineapple. Spoon batter into prepared muffin cups, filling each 3/4 full.
• Bake cupcakes until tester inserted into center comes out clean, about 30 minutes. Turn cupcakes out onto racks and cool completely. (Can be made 1 day ahead. Cover; store at room temperature.)
• Spread top of each cupcake with scant 3 tablespoons Ginger-Cream Cheese Icing. Garnish with candied violets, if desired.

CARROT CUPCAKES WITH GINGER-CREAM CHEESE ICING

Steps:

• Preheat oven to 350°F Line twelve 1/3-cup muffin cups with paper liners. Sift first 5 ingredients into medium bowl. Using electric mixer, beat sugar, oil and eggs in large bowl until well blended. Add dry ingredients to egg mixture in 2 additions, beating until well blended after each addition. Mix in carrots and pineapple. Spoon batter into prepared muffin cups, filling each 3/4 full.
• Bake cupcakes until tester inserted into center comes out clean, about 30 minutes. Turn cupcakes out onto racks and cool completely. (Can be made 1 day ahead. Cover; store at room temperature.)
• Spread top of each cupcake with scant 3 tablespoons Ginger-Cream Cheese Icing.
• To make the icing: Using electric mixer, beat cream cheese and butter in large bowl until smooth. Add powdered sugar and ginger; beat until fluffy and smooth. (Can be made 1 day ahead. Cover; chill. Bring to room temperature, then beat until fluffy before using.).

GINGERBREAD CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter or line with paper liners a 12-cup muffin tin.
• Cream 5 tablespoons of the butter with the white sugar. Add the molasses and the egg and egg yolk.
• Sift together the flour, cocoa powder, ginger, cinnamon, allspice, nutmeg and salt. Dissolve the baking soda in the hot milk. Add the flour mixture to the creamed mixture and stir until just combined. Stir in the hot milk mixture. Pour the batter evenly into the prepared tin.
• Bake at 350 degrees F (175 degrees C) for 20 minutes or until slightly springy to the touch. Allow to cool a few minutes in the pan and remove to a rack to cool.
• To Make Frosting: Cream the 2 tablespoons butter and the cream cheese together. Beat in the confectioners' sugar until fluffy. Add the lemon extract and beat. When the cupcakes are cool, frost the tops with the frosting and serve.

CARROT GINGER CUPCAKES WITH SPICED CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees.
• Prepare cake batter as directed on package using water/milk and 2 eggs.
• Stir in carrots, ginger, 3/4 t. cinnamon and walnuts.
• Spoon batter into 24 paper lined muffin cups.
• Bake 15 minutes or until toothpick comes clean.
• Beat cream cheese in medium bowl with wire whisk until smooth.
• Gently stir in whipped topping.
• Spread with reserved 1/4 t. cinnamon.
• Refrigerate until ready to serve.