The Easter Carrot Cupcake - A well loved American layer cake is scaled down to cupcake form. Golden raisins give these cakes added texture, but you can omit them.
1 pound carrots, peeled and finely grated
3 large eggs, room temperature
? cup buttermilk
2 cups sugar
1½ cups vegetable oil
1 vanilla bean, halved lengthwise, seeds scraped and reserved (or 1½ teaspoons pure vanilla extract)
½ cup golden raisins
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
Sweetened shredded coconut, toasted, for garnish (optional)
1. Preheat oven to 325°F. Line standard muffin tins with paper liners. Whisk together carrots, eggs, buttermilk, sugar, oil, vanilla-bean seeds, and raisins. In another bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, and cloves. Stir flour mixture into carrot mixture until well combined.
2. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, 23 to 28 minutes. Transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
3. To finish, use a small offset spatula to spread cupcakes with a mound of frosting. Refrigerate up to 3 days in airtight containers; bring to room temperature and, if desired, garnish with toasted coconut (press gently to adhere) before serving.
|Easter Carrot Cupcake Recipe|