Light, but still delectably moist carrot cupcakes with a salted caramel drip.
Keyword carrot cupcakes
Prep Time 15minutes
Cook Time 15minutes
Total Time 30minutes
2tablespoonssweetened condensed milk
2cupsunbleached-all purpose flour
1 1/4teaspoonsbaking powder
1 1/2cupsvegetable oil
1/2cupholiday sugar decorationsyour choice
Salted Caramel Drip
Adjust an oven rack to the middle position and heat the oven to 350° F.
Whisk the flour, cinnamon, baking powder, baking soda, salt, nutmeg, and cloves together in a medium-sized bowl.
In another large bowl, whisk the eggs, carrots and condensed milk.
Continue to whisk, while slowly drizzling in the oil, until thoroughly combined and emulsified.
Whisk in the flour mixture until just incorporated.
Give the batter a few more folds with a rubber spatula to completely incorporate. Using *six compartment mini silicon bundt cake molds* gently add batter.
Tap the mold against the countertop two or three times to settle the batter.Bake the cake until a toothpick inserted in the center comes out with a few moist crumbles attached. About 15 minutes, rotating the mold halfway through the baking time.
Cool the cakes completely before removing from mold, about 1 hour.
Icing and Salted Caramel Drip
Place room temperature butter in a bowl and cream by hand or mixer for several minutes.
Add 1/3 cup of confectioner's sugar at a time, ensuring each portion is fully blended before adding the next portion.
Add heavy cream and mix until desired consistency is achieved.
Pipe as you wish on top of cooled cupcakes. Place sugar decorations and drizzle salted caramel drip before serving.