mercredi 4 janvier 2017

CARAMEL PECAN CARROT CUPCAKES







INGREDIENTS
For the Cake:
1 cup sugar
1 cup flour
1 teaspoon baking soda
½ teaspoon salt
1½ teaspoon cinnamon
⅔ cup canola or vegetable oil
2 eggs, beaten
1 teaspoon vanilla
1 cup finely shredded carrots
½ cup crushed pineapple, well-drained
½ cup raisins (optional)
½ cup pecans or walnuts, chopped (optional)
For the Frosting:
1 stick (1/2 cup) butter, softened
1¾ cup powdered sugar
2 teaspoons vanilla
⅛ teaspoon salt
1 (8 ounce) package cream cheese, softened
¼ cup caramel topping
⅓ cup pecans, chopped
INSTRUCTIONS
For the Cake
Preheat oven to 350 degrees F and line muffin tin with paper cupcake liners.
In a large bowl, mix sugar, flour, baking soda, salt, and cinnamon. Make a well and add oil, eggs, and vanilla and mix well. Stir in carrots, pineapple, raisins, and nuts until combined.
Fill cupcake liners ¾ full with batter.
Bake for 15-16 minutes until toothpick comes out clean.
Let cupcakes cool completely before frosting.
For the Frosting:


With an electric mixer (hand or standing), cream butter, sugar, vanilla, and salt together starting at a slow speed (takes about 2 minutes to come together). Continue to cream for a couple minutes until light and fluffy. Add cream cheese 2 ounces at a time and beat 2 more minutes (scrape down as needed).
Place frosting tip (2D or 1M) in a piping bag and fill with frosting. Pipe frosting onto cupcakes starting at the outside of the cupcake and work you way in as you circle up.
Using a spoon, drizzle the caramel over the tops of the frosted cupcakes. Sprinkle with chopped nuts.
NOTES
***The frosting is made with less sugar due to the sweet caramel you drizzle on top. You can add more powdered sugar if you want the frosting more stable.

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