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Carrot Cupcakes

Carrot Cupcakes Recipe

Here is an easy carrot cupcake recipe from KICA Academy that you will love. It is simple and delicious, combining moist and tender carrot cake, bright orange jam and creamy vanilla frosting with cream cheese.
This recipe makes 10 cupcakes
each is 100 grams approximately
Table of Contents
You will find the list of recommended instruments below:

    • Paper cupcake liners bottom diameter=5 cm, top diameter = 6 cm, height =4 cm, V=100 ml -10 pcs
    • A stand mixer/hand mixer
    • A whisk
    • A silicone spatula
    • Scales
    • A strainer/sifter
    • A piping bag – 3 pcs
    • A knife
    • A hand blender
    • A saucepan
    • A melon baller
    • A closed star piping tip d=11 mm with 9 prongs
    • A vegetable peeler
    Vanilla cream cheese frosting

    • 1.5 g of gelatine powder
    • 9 g of water
    • 30 g of whipping cream 35% (1)
    • 20 g of honey
    • ½ of the vanilla pod
    • 80 g of cream cheese
    • 160 g of whipping cream 35% (2)

    Total weight: 300 g
    1. Soak the gelatine powder in cold water for 10 minutes.
    TIP: If you are using gelatine sheets, opt for Gold ones and use the same amount in grams. Soak them in large quantity of ice-cold water for 10 minutes, drain and use as indicated in the recipe.
    2. Split the vanilla pod lengthwise and scrape the seeds with a tip of a knife.
    3. Put the whipping cream (1), honey and vanilla pod seeds in a saucepan. Then bring this mixture to a boil.
    4. Dissolve the bloomed gelatine in hot cream.
    5. Pour the hot mixture over the cream cheese and process it with a hand blender until smooth.
    6. Add the cold whipping cream (2) and mix with a silicone spatula to combine.
    TIP: You may use any type of cream cheese in this particular recipe. We recommend using full-fat ones, containing at least 30% fat.
    7. Cover the mixture with plastic wrap in contact and put in the fridge for at least 6 hours. This time is necessary for the gelatine and the dairy fat crystals to stabilize. This will allow to produce a better texture when whipped.
    Orange jam

    • 60 g of orange zest
    • 120 g of orange segments
    • 30 g of glucose syrup
    Total weight: 210 g
    1. Remove the zest from the oranges with a sharp knife or a vegetable peeler. Try to remove only the orange part.
    2. Boil 1l of water with 10 g of salt. Put the orange zest into it and boil it for 10 minutes. Then drain the zest.
    3. Boil another litre of water, but without salt. Put the orange zest into it and boil it for another 10 minutes. Drain the zest.
    4. Combine the cooked orange zest, orange segments and glucose syrup in a saucepan. Bring the mixture to a boil and cook it on medium heat until the zest turns very soft and the mixture thickens slightly. It will take 10 minutes approximately.
    5. Remove the saucepan from the stove and blend the mixture with a hand blender until smooth.
    6. Pour the jam to a clean bowl, cover it with cling film and put it in the fridge to cool down completely. This jam can be stored in the fridge for up to 7 days. If desired, freeze it and keep at -18 °C / 0 °F for up to 3 months
    Carrot cake

    • 90 g whole eggs
    • 64 g of sugar
    • 27 g of brown sugar
    • 1.5 g of sea salt
    • 40 g of grapeseed oil
    • 96 g of all-purpose flour
    • 12 g of cornstarch
    • 7 g of baking powder
    • 27 g of hazelnut powder
    • 1.5 g of ground cinnamon
    • 227 g of grated carrots
    • 40 g of chopped roasted hazelnuts
    Total weight: 633 g
    1. Preheat your oven to 165 °C / 329 °F. Prepare the baking tray and paper cups for cupcakes.
    2. Combine the eggs, two types of sugar and sea salt in a bowl of a stand mixer. Whip them on medium speed until pale colour and a light and airy texture is achieved.
    3. Slowly add the grapeseed oil to the egg mixture and mix it using a whisk to combine.
    4. Sift the all-purpose flour with cornstarch and baking powder. Add the hazelnut powder and ground cinnamon. Mix everything with a whisk.
    5. Gradually fold the dry ingredients into the egg mixture using a silicone spatula.
    6. Add the grated carrots and chopped hazelnuts and mix gently to incorporate.
    7. Transfer the cake batter into a piping bag and pipe 60 grams of it into each paper cup.
    8. Bake for 10-12 minutes until the cupcakes rise. When ready, the toothpick, inserted in the centre of the cupcake, will come out clean and dry.
    9. Transfer the cupcakes on a wire rack and let them cool down at room temperature.
    TIP: You may freeze the baked cupcakes for up to 1 month. Store them at -18 °C / 0 °F in a sealed container. When needed, defrost them at room temperature.
    Assembling and decoration

    • 5 g of vanilla powder
    1. Using a melon baller 3 cm in diameter, make a hole in the centre of each carrot cupcake.
    2. Take the orange jam from the fridge and soften it with a pastry spatula. Transfer it to a piping bag. Fill each cavity with the jam (about 10 grams per cupcake).
    3. Put the vanilla frosting in a bowl of a stand mixer and whip it to a creamy and pipeable texture. It should resemble a soft-serve ice-cream. Be careful not to overwhip the frosting, otherwise it will turn grainy and will have an unpleasant greasy mouthfeel.
    4. Transfer the whipped frosting into a piping bag fitted with a closed star tip d=11mm. Pipe domes of frosting on top of each cupcake. Use about 25-30 grams of frosting per cupcake.
    5. Sprinkle some vanilla powder on top of each cupcake.
    6. Decorate the cupcakes with dots of orange jam, piped between the frosting domes.
    7. Put the decorated cupcakes in the fridge for 30 minutes to stabilize the frosting. The finished cupcakes can be stored in the fridge for 72 hours at 3-5 °C / 37-41 °F. Alternatively, you can freeze them and store in an airtight container for up to 1 month at -18 °C / 0 °F.
    Carrot Cupcakes
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