Friday, May 18, 2012

Carrot Cupcakes with Orange Icing

Yum! These cupcakes are really good. The cakes themselves were nice and moist with a good texture. I used regular dark raisins instead of golden because that's what I had. You could use a little bit more spice. They would have been a little bland had it not been for the flavorful icing. I didn't measure the orange zest, I zested one orange and used half in the cake and half in the icing, I'd say next time use three quarters in the cake and and the rest in the icing. If you are planning to make them for an occasion where appearances matter then you should make the icing as late as you can, it seems to break down a little faster than it most similar icings, maybe the acid from the juice.

I would definitely make these again and I loved the flavor of the icing. The recipe came from Adventures of a Baking Brunette.

Carrot Cupcakes with Orange Icing

For cupcakes
2 cups of grated carrots
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
Dash of allspice
Zest from a large orange
3/4 cup vegetable oil
2 Jumbo eggs (or 3 large, as the recipe says)
3/4 cup dark brown sugar
1/4 granulated sugar
1 teaspoon pure vanilla extract
1/2 cup of golden raisins

For icing
1 1/4 cups confectioners sugar
1/2 teaspoon grated orange zest
2 to 3 tablespoons fresh orange juice

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

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

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

Whisk together oil, eggs, brown sugar, granulated sugar, grated carrots, orange zest and vanilla in a large bowl, then stir in flour mixture until just combined. Then add raisins and fold into batter.

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.

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

Make icing:
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.

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