Carrot Ginger Cupcakes
My first time piping icing! Not too bad I must say.
My family actually hates icing, myself included, so I hardly get the chance to ice my cupcakes.
I used cream chesse icing and cut a piece of crystalised ginger to put on top.
The cake itself is very moist, with a slight hint of ginger.
From Cupcakeblog.com
Cupcakes
makes 30 cupcakes / 350 degree oven
1 cup pecans (i left this out)
1 pound carrots
3 large eggs
1/2 cup 1% fat buttermilk (i used yogurt)
1 teaspoon vanilla
2 cups sugar (i used about 1 1/4 cup)
1 cup vegetable oil
1 tablespoon finely chopped fresh ginger
1/4 cup candied ginger (purchased at Trader Joe’s)
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1. toast pecans in a 350 degree oven for 5 minutes
2. remove from the oven, let them cool, then chop coursely
3. peel, rinse, then grate carrots coursely
4. in a large bowl, combine carrots, eggs, buttermilk, vanilla, sugar, vegetable oil,
fresh ginger, and candied ginger
5. in another bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon
6. fold flour mixture into the carrot mixture
7. fold in pecans
8. scoop out into cupcake pans
9. bake at 350 degree oven for ~20 minutes or unti cake tester comes out clean
10. cool in pan for 15 minutes, cool on wire rack completely
Frosting is basic cream cheese frosting