Hello gourmand people, and welcome on my pastry side with this Carrot Cupcakes Recipe !
This year, I’m in a big Carrot mood so let’s go for a Carrot Easter party 🥕 ! After the Surprise Carrot, time to cook those yummy cupcackes… and surprise you’ll need CARROTS !
So I discovered this recipe on the blog of Jessica Merchant How Sweet Eats.
To be honest, I first discovered Jessica Merchant thanks to her book The pretty dish. There is a crazy watermelon pizza recipe !! And along the way, I was already checking her website that I really recommend for tons of inspiration 😍 ! Cooking is something that I really enjoy and it’s part of a way to learn more about a culture .
I slightly adapted the recipe to match my taste by reducing the quantity for sugar (but I always do that wathever the recipe) and coconut oil. Also I like things simple in cooking and as the coconut oil already perfumes perfectly, I didn’t use any other spices except cinanmoon (but I’m a cinnamoon person, I dust it everywhere, really !❤️)
Anyway, for these carrot cupackes, all you need is :
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/4 cup granulated sugar
- 1/3 cup coconut oil, measured solid then melted and cooled
- 3 large eggs
- 2 ripe bananas,
- 2 cups freshly grated carrots
- 3/4 cup buttermilk
- A pinch of salt
- All you can eat cinnamoon 🙂
We’ll also need some buttermilk. And I’ve found a recipe to make it ! So set aside some milk (I used almond milk) and one lemon (or white vinegar if it’s what you have on hand). I learnt that buttermilk add tenderness and lighten to any baking recipe (there is like a giant fizz-test result when you mix together buttermilk and baking soda or baking powder).
For the frosting, all you need is :
- 3/4 cup of cream cheese
- 2 tablespoons of powdered sugar
- And to decorate your cupcakes, flaked coconut & some chocolate candies (here I used smarties)
Time to roll up your sleeves 🧑🏽🍳 !
Start by Preheating your oven at 350 degre F.
And then :
- On one side, mix together flour, baking powder, salt and cinnamonn
- On a second separate side, mix together eggs and sugar. Add coconut oil (melted) and after add bananas. Stir it well together.
At that point, two more things are left making buttermilk and grating carrots.
So first for buttermilk, stir together 1 cup of milk and 1 tablespoon of freshly squeezed lemon juice. Set aside for 5 – 10 min.
And next well grate the carrots ! And add them to the batter. Stir.
Finally start to gradually incorporate the dry ingredients into the batter. Stop halfway through.
Add the buttermilk and stir.
And then continue to gradually incorporate the dry ingredients left until you get a smooth batter (as possible as it is with the carrots).
Time to pour the batter into your cupcakes tin (I usually first put inside some mini baking cups).
Cook the batch 18 – 20 min or until cupcakes are done (you can use a knife’s tip to check it). And repeat as much as you have batter left.
For the frosting, blend together cream cheese and sugar. I used flaked coconuts and chocolate candies as a decor on top of the frosting/cupcakes.
Once your cupcakes are chilled, spread the frosting on top of them and set aside in your fridge to fasten. Just before serving, don’t forget to decorate for a colorful and gourmand treat !
Et voilà you’re all set, le goûter est prêt 😛!
Add more fun and pair those with some Surprise Carrots, you can find the craft tutorial right here 🤩!
So ready to try this recipe or the complete set-up, please share with me ! By the way, you can also cook them all year long, these cupcakes are sooo good !