I'm all in a quandry about whether this is my favourite, or I like the delia smith recipe. Aagh!
The cream cheese frosting was also really interesting, it had a little white chocolate in it, which apparently stabilizes the frosting a little more. I prefer using less butter and sugar, although it does give a slightly runnier frosting.
Our group learned a very important lesson about the mixer too, our blade was too low and was rubbing against the bowl making the frosting grey, so we had to throw the whole batch out and start again. All it needed was a little adjustment.
We were also taught to mix our raisins and carrots with the flour to get an even distribution in the cake. This is particularly important when you just have, say a few nuts in a cake.
The cakes were piped with a little swirl of the delicious frosting.
Marzipan was dyed orange to make a carrot
Some finished cakes.
Carrot Cupcakes -James Foran
makes 1 dozen
350f conventional oven, 25 minute
9oz carrots, grated
9oz all purpose flour
3/4 tsp baking powder
3/4 tsp baking soda
1/4 tsp allspice
1/2 tsp cinnamon
1/4 tsp fresh grated nutmeg
2 oz currants
1 1/2 tsp fresh grated ginger
1/2 tsp kosher salt
7 1/2 oz sugar
1 1/2 oz brown sugar
4 oz brown sugar
4 oz oil
Preheat oven to 350f
Sift the flour, baking soda and baking powder together and mix with the other dry ingredients. Whisk the wet ingredients together for a couple minutes then combine, keeping stirring to a minimum. Scoop into 12 cupcakes and bake at 350f for around 25 mins
Cool for 5 mins in the pan, then on a rack.
White chocolate cream cheese frosting
8oz cream cheese
3/4 tsp lemon juice
1/2 tsp vanilla
3 1/2 oz powdered sugar
2 oz white chocolate, melted
Beat together the cream cheese and butter until smooth, add the lemon juice and vanilla and beat, then add the sugar, slowly mixing until combined, then beat for another minute. Add the white chocolate to combine then pipe onto the cooled cupcakes. Add a little marzipan carrot if you like!
Stay tuned for a monster post next week, we're doing mousse cakes, a 2 week process!