Not just for Easter: Juicy Carrot (Cake) Cupcakes with Cream Cheese Frosting
Easter and Rüblikuchen, that's like Christmas and Zimtsterne. So it fits pretty well. Why? Is carrot time now? Is this a tribute to the food for the Easter Bunny? Anyway, it tastes good - and that's the main thing after all.
Easter 2011 I had made some rübli cupcakes and distributed them to the family. At the time, it was good. In 2012 there was a carrot cake with a thin icing at Easter.
And after a break of two years, the coronation of the whole thing comes out, namely really nice juicy carrot cupcakes. That is the logical consequence of Rübli and carrots. And I'm really excited about the result.
The basis is a sponge cake, this time exceptionally with butter is stirred, but with sunflower oil. From egg and oil, a kind of creamy "mayonnaise" is created, in which all other ingredients are stirred in only briefly. This makes the cupcakes really nice juicy. The finely grated carrots also give them a bite and the cinnamon a great spicy taste.
Still, I find that sweet cakes the slightly sour cream cheese frosting fits best. I like to use Philadelphia because it has just the right creaminess. If you want to use another cream cheese, you should stir it separately before mixing with the butter separately, because otherwise it quickly flocculates or grisly. That just does not look pretty anymore.
Carrot Cupcakes with Cream Cheese Frosting
for 10 large cupcakes
For the cupcakes
150 g flour
1 Tl tartar powder
1/2 Tl salt
1 stra. Tl cinnamon powder
2 eggs (size L)
150 g neutral oil (sunflower or rapeseed oil)
175 g Demerara or other raw cane sugar
1 Tl vanilla extract
250 g brushed, peeled and finely grated carrots
250 g creamy double cream cheese, room-warm with 70 g soft butter and 150-200 g sieved powdered sugar
Preheat the oven to 175 ° C top and bottom heat.
A muffin tray with ten pap Spread the dough or place ten firm muffin boxes of cardboard directly on a baking tray.
Put the flour, baking powder, salt and cinnamon together through a fine sieve into a bowl, stir well and set aside.
Place the two eggs in a large mixing bowl or the bowl of the food processor and whip them for a few minutes with the hand mixer or the whisk of the food processor. While continuing to stir, slowly pour the oil into the egg mixture and beat for several minutes to a thick cream. Add sugar and vanilla extract and mix thoroughly. Finally, add the grated carrots.
Add the flour mixture in one go to the liquid mixture and stir in very briefly but thoroughly.
Now evenly increase the dough to 2/3 height Distribute on the molds and insert the sheet into the lower third of the oven. Bake the cupcakes for about 25-30 minutes until golden brown and firm.Stir the cream cheese in a small bowl with the whisk until it does not become grimy.
Beat the butter creamy with the hand mixer or in the food processor. Stir in the cream cheese at medium speed, then stir in the sifted icing sugar to the desired consistency. Make everything creamy again. If the frosting is still too soft, you can put it in the fridge again.
Then pour into a piping bag with a large star spout and squirt even swirls on the carrot cupcakes.
The cupcakes keep in the fridge for a few days. Take out about half an hour before serving.