How is Easter almost here already?! It scares me how fast time flies these days, but hey, any excuse to bake, really. I found the idea for these awesome coming up carrot cupcakes on the ever-inspiring Pinterest. Unfortunately, I only saw them once and couldn’t find them again, so I don’t know whose idea they originally were, but they are pretty awesome.
I first thought of crushing up dark chocolate biscuits for the soil, but I found this recipe to make your own by making a sugar syrup and adding dark chocolate. I was a little sceptical, but it worked really well, tasted great and added a nice crunchy texture to the cake. This was the first time I had ever make carrot cake, and I can’t really say I am a huge fan, but the cream cheese icing makes it all worthwhile!
Carrot Cupcakes: (from Taste.com)
Makes approximately 20 cupcakes
- 160g butter, softened, not melted
- 2/3 cups firmly packed brown sugar
- 1 tsp ground nutmeg
- 2 eggs
- 1 cup self-raising flour
- 1 1/4 cups buttermilk
- 1/2 cup plain (all purpose) flour
- 1 cup grated carrot (I used 2 medium sized carrots)
- 75g crushed pecans (original recipe calls for walnuts, but I am allergic, and I like pecans better anyway)
Preheat oven to 180c, and line cupcake tins. Beat the butter, sugar and nutmeg until pale and creamy. Add eggs, one at a time until well combined. Stir in self-raising flour until well combined, and then stir in the buttermilk until well combined, and then the plain flour until well combined. Stir in the carrot and the nuts. Spoon batter into cupcake cases, and bake for approximately 25 minutes, or until a skewer is inserted, and comes out clean. Leave in tins to cool for 5 minutes, and then turn out onto wire rack.
I really love this recipe. It’s so clever – I never even thought of this combination actually working. The recipe is from The Lone Baker, and I would really recommend you try it, especially if you are familiar with making sugar syrups. Chocolate soil is so versatile, and could be used for a variety of novelty cakes and desserts.
- 100g caster (white) sugar
- 75g 70% dark chocolate, chopped (ensure you use dark chocolate, because you need that little bit of bitterness when combined with all that sugar!)
– 1 tsp ground cinnamon
Line an oven tray with non-stick baking paper. Place sugar with 2 tbs cold water in a small-medium saucepan, and heat on low-medium until the sugar dissolves, and starts to go slightly yellow around the edges – this can take a while, it took me about 8 minutes to get to this point. Once the sugar begins to go yellow, take it straight off the heat and quickly whisk in the chocolate and cinnamon with a balloon whisk. The consistency of soil will appear very quickly, and some of the mixture will stick to the sides of the pan. You can just scrape this off with a butter knife. Pour soil out onto prepared oven tray.
Cream Cheese Icing: (see Parisian Red Velvet Cupcakes)
- 225g butter, chopped and softened, not melted
- 340g cream cheese, slightly softened
- 1 tsp vanilla extract/paste
- 2 cups icing (confectioner’s) sugar
- Orange colouring gel/liquid
Beat butter, cream cheese and vanilla together until pale and creamy, approximately 3 minutes. Gradually add the icing sugar. I use 2 cups, as I think that is sweet enough, but you can add more or less if you want to. Place 5 tablespoons of icing in a separate bowl, and colour with orange colouring gel/liquid.
With a small sharp knife, carefully carve out a small circle in the top of the cupcakes, leaving a hole to pipe in the carrots. Place the icing in a piping bag fitted with a wide round nozzle, and pipe circles around the hole made in the cupcake. Dip iced cake in the chocolate soil. You can add more soil to the cupcake with your hands if dipping it doesn’t cover the icing enough. Once all the cupcakes have soil on them, place the orange icing in a piping bag fitted with a small round nozzle. Pipe ‘carrots’ into the holes in the cupcakes, piping up so that the icing is approximately 1-2cm above the top of the cupcake. For the tops of the carrots, I used the green part of a sour strap, cutting them with scissors, with an incision of the middle of the strap. Place it in the carrot, far enough that it will not fall over.
You can find my previous Easter posts here. Happy Baking!
They are so yummy. Best carrot cup cake I have ever tasted. Incredibly moist.
I love it! so funky!
These look awesome! 🙂