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Carrot cake cupcakes with green frosting and strawberry 'carrots'

Carrot Cake Cupcakes

  • Author: Asha
  • Prep Time: 40 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 12 cupcakes 1x
  • Category: Baking
  • Cuisine: American

Description

Delectable carrot cake cupcakes smothered in a beautiful matcha cream cheese frosting and topped with a chocolate-dipped strawberry ‘carrot.’


Scale

Ingredients

Carrot Cake Cupcakes

2 eggs, lightly beaten

1 cup sugar

1/2 cup brown sugar

1/2 cup vegetable oil

1 1/2 tsp vanilla extract

2 cups shredded carrots

1/2 cup crushed pineapple

1 1/2 cups all purpose flour

1 1/4 tsp baking soda

1/4 tsp salt

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground ginger

3/4 cup chopped walnuts (optional)

one batch of Matcha Vanilla Bean Cream Cheese Frosting

Chocolate-Covered Strawberry ‘Carrots’

12 strawberries

8 ounces white chocolate, roughly chopped

orange and yellow powder food colouring *

wooden kebab sticks

equipment for tempering chocolate: double boiler, digital food thermometer


Instructions

Carrot Cake Cupcakes

Preheat your oven to 350°F and grease your muffin tray.

In a large bowl, beat together the eggs, sugar, and brown sugar.

Stir in the oil and vanilla, followed by the carrots and pineapple.

In a small bowl, mix to combine the flour, baking soda, salt, cinnamon, nutmeg, and ginger.

Add the dry ingredients to the large bowl and mix to combine. Fold the walnuts into the batter.

Distribute the batter into the muffin tray and bake for about 20 minutes, or until an inserted toothpick comes out clean. (Oven times can vary.)

Let muffins cool in tray for 10 minutes, then cool the rest of the way on a cooling rack. Ensure that they have cooled completely before decorating.

Frost the room temperature cupcakes with Matcha Vanilla Bean Cream Cheese Frosting. 

Chocolate-Covered Strawberry ‘Carrots’

Select berries that are small and nicely shaped, tapering to a point. Wash and pat the berries completely dry. 

Chop all of your white chocolate into small pieces. Set aside 2 ounces to be used for the drizzle later. For now we are just working with the dipping chocolate.

Fill a saucepan with about an inch of water. Bring it to a simmer (do not let it come to a boil). Put three-fourths of the chopped chocolate into a completely dry double boiler on top of the saucepan (any contact with water will ruin the chocolate). Melt, stirring and checking temperature often. Once the temperature reaches 40°C (104°F), remove the double boiler from the pan. It’s ok if there are still some unmelted pieces.

Add the remaining fourth of chopped chocolate in with the melted chocolate. Stirring continuously, allow the chocolate to slowly cool. Keep checking the temperature. When it has cooled to 25°C (77°F), return the double boiler to the saucepan and reheat the chocolate to white chocolate’s working temperature of 28°C (82.4°F). Remove any unmelted pieces.

Once tempered, set the double boiler on top of a bowl of hot water on a heat-safe surface. Stir in orange powder food colour a little bit at a time until you achieve the desired colour intensity. 

Insert a small kebab stick into the top of a berry to give you something to hold onto. Lift the leaves of the berry upwards and hold them out of the way. Use another stick to apply some melted chocolate up close to the leaves where it would be difficult to dip. [See video below for visual.]

Dip the berry using a gentle twirling motion. Use a stick to scrape some excess chocolate from what will be the underside of the berry so that it will not pool. Set the berry on top of a cupcake and gently remove the inserted stick. Repeat with the remaining berries.

Repeat the tempering and colouring process with the reserved two ounces of chocolate and yellow powder food colour. Pour the yellow chocolate into a small zip top bag and cut a very tiny hole into one corner. Squeeze the chocolate through the hole to drizzle the yellow chocolate on top of the berries.

For more detailed instructions and helpful tips, check out my complete guide on how to temper chocolate. I used the seeding method.

Storage

Anything with cream cheese frosting should be stored in the fridge. Wait for the chocolate to set and harden, then any cupcakes that you don’t intend to eat the day of should be stored in the fridge in an airtight container. Set them out a couple hours before you intend to eat them to bring them back to room temperature.

Notes

* You cannot use liquid food colouring in melted chocolate as the moisture will cause it to seize. Instead use powder food colour. You can buy it online or find it at specialty baking stores. 

** You can temper chocolate using a microwave if you don’t have a double boiler. 

Keywords: carrot cake, carrot cake cupcakes, easter