Light, but still delectably moist carrot cupcakes with a salted caramel drip.
Course Dessert
Cuisine American
Keyword carrot cupcakes
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 12people
Ingredients
Cupcake Batter
4wholelarge carrots
2tablespoonssweetened condensed milk
4teaspoonsground cinnamon
1/2teaspoonground nutmeg
2teaspoonsvanilla extract
2cupsunbleached-all purpose flour
1 1/4teaspoonsbaking powder
1teaspoonbaking soda
1/2teaspoontable salt
4wholelarge eggs
1 1/2cupsvegetable oil
Cupcake Icing
1cupbutter
3cupsconfectioner's sugar
2tablespoonsheavy cream
1/2cupholiday sugar decorationsyour choice
Salted Caramel Drip
Instructions
Cupcakes
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.