Feathers & Figs

Carrot cake = Good!

Individual sized carrot cupcakes = Amazing!

Individual sized carrot cupcakes topped with cream cheese and candied carrot tuille = SHUT UP AND TAKE MY MONEY!

 

Carrot and Cream Cheese Cupcakes

Makes ~10 cupcakes

For the Cupcakes

125g Self-Raising Flour

1/2 tsp Bi-Carb Soda

2 tsp Cinnamon, ground

Pinch of Salt

150g Caster Sugar

1 cup Pecans, chopped

2/3 cup Vegetable Oil

2 Eggs

2 large Carrots, grated

For the Cream Cheese Icing

250g Cream Cheese

500g Icing Sugar

100g Butter 

1 tsp Vanilla Extract

To Decorate

2 cups Pecans

Candied Carrot Tuilles (see this recipe for how to make them)

To make the cupcakes, start by combining the first six ingredients in one bowl and the remaining ingredients in a separate bowl, whisking the wet mixture until combined. Add the wet mixture into the dry and stir until totally combined. 

Divide the cupcake mixture between 10 cupcake cases and bake at 180 degrees C for 20-25min until cooked through when tested with a skewer. Set them aside to cool completely. 

To make the icing, beat the butter and cream cheese in an electric mixer until totally combined and light. Beat in the vanilla and then gradually add in the icing sugar and continue beating until the entire mixture is smooth. 

Use a knife to spread a thin layer of icing over the top of the cooled cupcakes. Take half of your decorating pecans and place them in a zip lock bag, then use a rolling pin to crush them finely. Sprinkle the crushed nuts over the top of the cupcakes, making sure they are well covered all the way to the edges. Shake off any excess nuts which didn't stick in the icing. 

Place the rest of your icing in a piping bag fitted with a star-shaped tip and pipe a swirl of icing on top of each nut-covered cupcake. Top each with an extra pecan and a candied carrot curl.

That's it! Enjoy XO