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Carrot Cupcakes with Orange Icing

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Carrot Cupcakes with Orange Icing

Carrot Cupcakes with Orange Icing

amanda

Equipment

  • - Stand Mixer: KitchenAid Artisan Series Stand Mixer with Bowl Accessories

  • - Digital Scale: OXO Good Grips 16-Piece Stainless Steel Cooking & Baking Set (Scale & Measuring Cups)

  • - Silicone Cupcake Liners: Baker's Secret Premium Heavy Duty Aluminum Baking Sheet with Silpat Mats for Pan Cooking

  • - Spring-Loaded Measuring Spoon Set: Wilton 2 Piece Stainless Steel Measuring Spoon and Cup Set with Non-Slip Handles

  • - Piping Bag & Tips: Ateco Professional Series 3 Piping Bags in Various Cap Sizes with Reusable Disposable Paper Filaments

  • - Orange Icing Spatula: Wilton Premium Stainless Steel Offset Spatula Set (4-Piece)

  • - Cupcake Tray with Liners: Nordic Ware Nonstick Silicone Mat 6-Inch Standard Cake Pan

  • - Kitchen Scale with Precision Weighing Capabilities: OXO Good Grips Stainless Steel Measuring Cups & Spoons (12-Piece Set)

  • - Carrot Grater: Victorinox Fibre Grip Vegetable Peeler with Stainless Steel Blade

  • - Mixing Bowls: Pyrex Multipurpose 2-Cup Measuring Cup Set in Multiple Colors

Ingredients

  • 4 medium carrots

  • 1 1/2 cups all-purpose flour

  • 1 1/2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 3/4 teaspoon salt

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground ginger

  • 1/4 teaspoon grated nutmeg

  • 3/4 cup vegetable oil

  • 3 large eggs

  • 1 cup packed light brown sugar

  • 1 teaspoon pure vanilla extract

  • 1 1/4 cups confectioners sugar

  • 1/2 teaspoon grated orange zest

  • 2 to 3 tablespoons fresh orange juice

  • Equipment: a muffin pan with 12 (1/2-cup) muffin cups; 12 paper liners

  • 12 paper liners

  • Garnish: candied carrot curls

Instructions

1

Instruction 1

Preheat oven to 350°F with rack in middle. Line muffin cups with paper liners.
2

Instruction 2

Coarsely grate enough carrots to measure 2 cups using large teardrop holes of a box grater.
3

Instruction 3

Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a bowl.
4

Instruction 4

Whisk together oil, eggs, brown sugar, grated carrots, and vanilla in a large bowl, then stir in flour mixture until just combined.
5

Instruction 5

Divide batter among muffin cups and bake until golden and a wooden pick inserted into center of a cupcake comes out clean, 20 to 25 minutes.
6

Instruction 6

Cool in pan on a rack 10 minutes. Remove cupcakes from pan and cool completely on rack, about 1 hour more.
7

Instruction 7

Sift confectioners sugar into a bowl. Whisk in zest and 2 tablespoons juice until smooth. If icing is too thick, add more juice, 1 teaspoon at a time. Dip top of each cupcake into icing, letting excess drip off. Put a carrot curl on top of each and let icing set, about 15 minutes.
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