Sunday, March 2, 2014

Mamma's Sweet-Valentine Strawberry Carrot Cupcakes

I made this deliciously light and fragrant cup cakes this Valentines Day for my family and friends. I have usually seen cupcakes made with pureed carrots, but this one is made with carrots shredded in the food processor. . You could also grate them finely. The point is, to get them to a size which will cook in the same time as the batter takes.
Compared to the plain batter cupcakes, I actually felt good giving these cupcakes to the kids, and when I told them it had carrots, they were surprised too. The carrots in them cook down slow and tender, and gives a nice color, a bite into the cupcake.
Also, this cake uses fresh strawberries which are highly perishable. They shouldnt be left out in the open after being frosted and garnished and use them up within two days. Or remove strawberries from the top before storing in for longer than 2 days.
These cupcakes tastes the best the day they are made. So make sure you make them in limited numbers as they do not store well.
If you want them to make them ahead, omit strawberries altogether and go for preserved cherries or candied fruits.

Makes about 24-30 cupcakes

2 cups all-purpose flour
1 cup sugar
2 tsp baking soda
2 tsp ground cinnamon
1 tsp grated nutmeg
1 tsp vanilla extract
1 tsp salt
4 eggs
1 1/2 cups canola oil
2 cups grated carrots
1 cup chopped strawberries
Cream Cheese Frosting:-
16 oz cream cheese, room temperature
1/2 cup butter, room temperature
4 cups powdered sugar
1 tsp vanilla extract
Liquid food color in Red- enough to tint the frosting pink (optional)

Fresh Strawberries to Garnish (see image)

Preheat oven to 350 degrees F. Line 2 muffin pans with cupcake liners and lightly grease the liners using cooking spray.

In a large bowl, stir together flour, sugar, baking soda, spices and salt. Add eggs and canola oil. Blend well, until combined. Stir in vanilla extract, strawberries and carrots.

Pour into muffin pan. About halfway should suffice.  Bake for 25-30  minutes. Check with toothpick. If its wet with batter, bake for 5 minutes and check again until done. Remove from oven and let cool down for 10-15 minutes. Wait to frost until the cupcakes are completely cool.

For the frosting:
Cream the cream cheese using a hand mixer until smooth. Add the butter and mix well. Slowly add 1 cup sugar at a time and mix well on low speed. Add vanilla and food coloring. Increase the speed now and whip until slightly airy and spreadable.

Spread the frosting over the cupcakes and decorate with the strawberries. Enjoy with your loved ones! :-)

No comments:

Post a Comment