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Carrot Cupcakes with Peanut Butter Frosting- très bien!
Monday, 29 August 2011 | posted by Simply bakes

Dear everyone. The bake of the week today is Carrot Cupcakes with Peanut Butter frosting. I know some of you all are going to complain that carrot cupcakes arent it without cream cheese frosting but i promise you, peanut butter and carrot cupcakes are a match made in heaven. For those out there who want to try this recipe, you won't regret it, i guarantee success for the frosting! Carrots are so commonly used in sweet desserts because they contain high amounts of sugar compared to other vegetables so for those who think that carrots are only for savouries, you are wrong haha..
Actuallly, i was banned by my mother from every baking again until my end of year exams were over. I was not allowed to step into the kitchen. But of course, i took a risk and while everyone was sleeping, i started baking in the wee hours. Afterall, i had been planning for days and i din't want anyone to stop me from pursuing my interests. It was indeed tough to have to move quietly in the night and not make too much noise in case i got busted but it was all worth it:) I have to admit, i am a really bad kid but i promise, i will never defy my mum again.

The cupcakes are gorgeous, its perfect with the frosting. The frosting is the one that binds all the different components of the cupcakes together in you mouth. It is just like chicken chop with gravy. Without the gravy, the chicken will be really dry so the gravy combines all the different taste and textures into one unison taste. The cupcake in really very soft and moist, probably due to the water content in the apples and the carrots. Look at the above picture, see how moist and fine the crumbs are? :D This cupcake is packed with flavour from the cinnamon, sweetness from the carrots and the fruity taste of the raisins. This recipe uses oil intead of butter so WOOHOO for a healthier choice! (I used olive oil)

The frosting has a really creamy and velvety smooth texture. It is light and does not make you feel heavy after eating it, a perfect contrast to the cupcakes. It is far from the bad buttercream made by some bakeries, and taste richly of peanut butter. See how nicely they pipe? Could have been better though, if not for my bad piping skills. :(

All in all, this cupcake was a success and i am very glad i tried it. :) Instead of always going for chocolate and butter flavoured cupcakes, why not try different variations like carrots? Adding vegetables in your sweet dessert many not be a bad thing after all:) Its so easy too! Just two bowls needed. One for the wet ingredients, and one for the dry.


Carrot Cupcakes:
2 cups (260 grams) all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
4 large eggs
1 cup (200 grams) granulated white sugar
1 cup (240 ml) safflower, corn, or canola oil
2 cups (210 grams) finely grated raw carrots
1 cup grated apple (approximately 2 large)
1/2 cup (55 grams) pecans or walnuts, coarsely chopped
1 cup (100 grams) raisins or currants

Peanut Butter Frosting:
(I scaled dwon the proportions)Adapted from: http://www.bakingaddiction.com/

3/4 of a 1/2 cup butter、1.5 sticks
1/4 cup peanut butter
1 cup icing sugar (The recipe asks for 2 cups but after adding 1, i got the right consistensy so i stopped.
1/2 tbsp vanilla
3-4 tbsp heavy cream

Carrot Cupcakes: Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Place paper liners in 20 muffin cups. 

In a separate bowl whisk together the flour, baking soda, salt, and ground cinnamon.
In another large bowl whisk the eggs, sugar, and oil until slightly thickened. Fold in the flour mixture until incorporated. With a large rubber spatula fold in the grated carrots, grated apple, chopped nuts, and raisins. Evenly divide the batter between the 20 muffin cups and bake about 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
Remove from the oven and let cool completely on a wire rack. Pipe or with a knife or small metal spatula spread the cream cheese frosting on top of each cupcake. Cover and refrigerate the cupcakes until serving time.

Cream Butter and peanut butter until smooth and creamy. sift in icing sugar and beat at low speed. Beat in vanilla and 2 tbsp of heavy cream until pale and light.add in more heavy cream until you get a right consistency. Beat at high speed again.


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I am a 16 year old living in Singapore. This blog is to document my entire baking endeavor and to share with you guys out there recipes and my baking experience. Feel free to ask me any questions, just click 'comment' below each post. Looking forward to the holidays!

Love, SimplyBakes

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