Today is my 30th birthday! Hooray!
Although I did not have a chance to celebrate today (sadly my day was filled with appointments, class, errands and work, work, work!), I will be having a birthday dinner with my family on Sunday evening. Despite my busyness today, however, I did manage to prepare a batch of carrot ginger cupcakes with orange cream cheese icing, which I will share with some friends tomorrow.
This recipe comes from Martha Stewart's Baking Handbook. It is among my favorite carrot cake recipes, second only to my mother's. I hope that you enjoy it as much as I do.
Carrot-Ginger Cupcakes with Orange Cream-Cheese Frosting
Carrot-Ginger Cupcakes
2/3 cup pecan halves
2 cups all purpose flour, sifted
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1 1/4 cups peeled, grated carrots (7 1/2 oz. in weight)
2 large eggs
1/4 cup buttermilk
1 tsp pure vanilla extract
1 1/3 cup sugar
1 cup vegetable oil
2 tsp grated, peeled fresh ginger
Orange Cream-Cheese Frosting
4 tbsp unsalted butter, room temperature
250 g cream cheese, room temperature (1 box)
1 cup confectioners' sugar, sifted
2 tsp finely grated orange zest
2 tsp grated, peeled fresh ginger
pinch of salt
Preheat oven to 350ºF (180ºC). Place cupcake liners in a 12-cup muffn pan. Toast the pecans in the oven and, when cool, chop finely.Whisk together flour, baking powder, baking soda, salt and cinnamon and set aside. Mix the grated carrots with the eggs, buttermilk, vanilla, sugar, oil and ginger in a large bowl. Fold the flour mixture into the carrot mixture, using a spatula, until combined. Fold in the pecans then divide the batter equally among the 12 muffin cups. Bake in the preheated oven for 20-25 minutes, rotating halfway through. Transfer cupcakes to a wire rack and allow to cool completely.
To prepare frosting, beat butter with an electric mixer until it is light and fluffy. Add cream cheese to the butter and beat until combined and fluffy (approx. 2 minutes). Add remaining ingredients and beat for 5 minutes.
Spread frosting on the cupcakes and either eat or store in an airtight container in the fridge for up to 3 days. Makes 12 cupcakes.
Although I did not have a chance to celebrate today (sadly my day was filled with appointments, class, errands and work, work, work!), I will be having a birthday dinner with my family on Sunday evening. Despite my busyness today, however, I did manage to prepare a batch of carrot ginger cupcakes with orange cream cheese icing, which I will share with some friends tomorrow.
This recipe comes from Martha Stewart's Baking Handbook. It is among my favorite carrot cake recipes, second only to my mother's. I hope that you enjoy it as much as I do.
Carrot-Ginger Cupcakes with Orange Cream-Cheese Frosting
Carrot-Ginger Cupcakes
2/3 cup pecan halves
2 cups all purpose flour, sifted
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1 1/4 cups peeled, grated carrots (7 1/2 oz. in weight)
2 large eggs
1/4 cup buttermilk
1 tsp pure vanilla extract
1 1/3 cup sugar
1 cup vegetable oil
2 tsp grated, peeled fresh ginger
Orange Cream-Cheese Frosting
4 tbsp unsalted butter, room temperature
250 g cream cheese, room temperature (1 box)
1 cup confectioners' sugar, sifted
2 tsp finely grated orange zest
2 tsp grated, peeled fresh ginger
pinch of salt
Preheat oven to 350ºF (180ºC). Place cupcake liners in a 12-cup muffn pan. Toast the pecans in the oven and, when cool, chop finely.Whisk together flour, baking powder, baking soda, salt and cinnamon and set aside. Mix the grated carrots with the eggs, buttermilk, vanilla, sugar, oil and ginger in a large bowl. Fold the flour mixture into the carrot mixture, using a spatula, until combined. Fold in the pecans then divide the batter equally among the 12 muffin cups. Bake in the preheated oven for 20-25 minutes, rotating halfway through. Transfer cupcakes to a wire rack and allow to cool completely.
To prepare frosting, beat butter with an electric mixer until it is light and fluffy. Add cream cheese to the butter and beat until combined and fluffy (approx. 2 minutes). Add remaining ingredients and beat for 5 minutes.
Spread frosting on the cupcakes and either eat or store in an airtight container in the fridge for up to 3 days. Makes 12 cupcakes.
1 comment:
Hey! Many happy returns for the day.. hope you will have fun in the days to come! :D ;) Cheers! Have a great and happy future...
Dr.Vishaal Bhat:)
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