CARROT CUPCAKES with CARAMEL CREAM CHEESE FROSTING
Makes 24 cupcakes
CUPCAKES
4 cups shredded carrots (about 1 1/4 pounds)
1 cup golden raisins
1 cup walnuts, finely chopped
2 cups flour
2 teaspoons cinnamon
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/4 cup canola oil
2 cups sugar
4 Large eggs, room temperature
1 teaspoon PURE vanilla
1 teaspoon maple extract
- Preheat oven to 325 degrees.
- Line muffin tins with paper liners.
- In a medium mixing bowl sift together the flour, cinnamon, baking powder, baking soda, salt and walnuts.
- In a large mixing bowl beat together the oil and sugar until well blended.
- Add eggs, one at a time, blending to incorporate.
- Add vanilla and maple extracts.
- Gradually flour mixture until well blended and smooth.
- Alternately fold in carrots and raisins.
- Fill liners 3/4 full.
- Bake 25 minutes until toothpick inserted comes out clean.
- Cool completely on a wire rack.
ICING
1/2 cup sugar
2 tablespoons water
1/4 teaspoon lemon juice
1/4 cup heavy cream
1 pound cream cheese, softened
2 sticks butter, softened
1/2 cup powdered sugar
1 teaspoon PURE vanilla
1 teaspoon maple extract
- In a small deep saucepan combine the sugar, lemon juice and water.
- Bring to a simmer over a medium high heat without stirring until the edges begin to color, about 5 minutes.
- Gently swirl the pan and continue to simmer until the color turns amber, about 2 minutes more.
- Remove from heat.
- Using a wooden spoon, stir in heavy cream.
- Transfer to a small bowl and allow to cool.
- In a medium mixing bowl beat together the butter and cream cheese.
- Add the powdered sugar and beat until smooth.
- Add vanilla and maple extracts until incorporated.
- Blend in caramel mixture.
- Ice cupcakes.***
***For a more decorative cupcake DO NOT blend in caramel mixture with cream cheese. Instead, thinly ice each cupcake and then pipe a ring around each cupcake top. Spoon some caramel mixture into each ring.