If you have carrots lying around then it’s great idea to use them in these delicious, almost healthy, carrot cupcakes. After all, there are vegetables in them, so they’re healthy. ´
Make the caramel the day before, as it get better from sitting in the fridge over night and developing its flavour.
CARROT CUP CAKES
12 CUPCAKES.
SALTED RUM CARAMEL:
125 G HEAVY CREAM 38%
80 G SUGAR
40 G CORN SYRUP
1/2 TSP. SALT
1/2 TSP. VANILLA SUGAR
20 ML DARK RUM
Heat the cream to the boiling point in a pot at medium heat, turn down to low heat and keep the cream warm.
Mix 40 g of sugar, corn syrup, salt and vanilla sugar together in a separate pot.
Turn up to medium-high heat and let the sugar melt without stirring it.
When the sugar has turned a light golden colour, turn down the heat and add the rest of the sugar in three additions, while stirring bethetween each turn. Now the sugar mass will turn a golden amber colour.
Add the warm cream in three addition, the mixture will bubble wildly each time, so whisk it thoroughly.
Continue to cook the caramel to a thick syrup, you will be able to draw a line through the caramel covering the back of your spoon.
Remove the pot from the heat and add the rum.
Pour the caramel into clean jars and let it cool completely.
Leave it in the refrigerator overnight, as the flavour will develop and become the even better.
CUPCAKES:
85 G MOLASSES SUGAR
25 G GRANULATED SUGAR
130 G RAPESEED OIL
2 EGGS
235 G FLOUR
1/2 TSP. BAKING SODA
1/2 TSP. BAKING POWDER
1 TSP. GROUND CINNAMON
GRATED ZEST OF 1 ORANGE
1 PINCH OF SALT
200 G GRATED CARROTS
50 G CHOPPED WALNUTS
Preheat the oven to 200 degrees celsius.
Line a cupcake tin with paper liners.
Mix molasses sugar, sugar and oil together in a bowl.
Add the eggs, one at a time, whisk it together into a creamy mixture.
Stir in flour, baking soda, baking powder, cinnamon, orange zest and salt into the mixture.
Add the carrots and chopped walnuts into the batter and fold it in, add the batter to a piping bag, making it easier to distribute the batter into the cupcake tins.
Divide the batter between the molds.
Bake the cupcakes in the middle of the oven for 20-25 min, until a toothpick comes out clean, when it is inserted in the middle of the cake.
CREAM CHEESE FROSTING:
200 G CREAM CHEESE
75 G ICING SUGAR
125 G SOFTENED BUTTER
RED WOOD SORREL FOR DECORATION
Whisk the butter soft and creamy.
Add the icing sugar and whisk it well together.
Stir in the cream cheese and whisk it to a smooth and delicious cream.
Add the cream to piping bag with a French star piping tip.
Decorate the cakes with the frosting, caramel and red wood sorrel.
