Ginger Pecan Carrot Cupcakes
These cupcakes were so incredibly delicious, made with fresh carrots from the Boulder farmers market and crystalized ginger from Savory Spice Shop. This recipe make 12 cupcakes.
Cupcake Ingredients:
- 1 cup whole wheat pastry flour
- 1 tsp baking soda
- 1 tsp sea salt
- 1/2 TB ground cinamon
- 1/2 cup chopped pecans
- 1/4 cup coarsely chopped crystalized ginger
- 3/4 cup evaporated cane juice
- 1/2 cup plus 1 TB walnut oil
- 2 eggs
- 2 cups grated carrots
Maple Cream Cheese Frosting Ingredients:
- 1/3 cup heavy whipping cream
- 4 oz cream cheese
- 1/3 cup maple syrup
- 1/2 cup powdered sugar
Preheat oven to 350 (375 if at altitude, like here in Boulder). Line a cupcake pan with paper baking cups (I prefer the 100% unbleached compostable IF YOU CARE brand).
In a mixing bowl, combine the flour, baking soda, salt, cinamon, pecans, and ginger. Mix this with a fork or whisk so all of the ingredients are relatively evenly combined. Add the grated carrots and toss to coat.
In your KitchenAid mixer, add the evaporated cane juice and walnut oil. Turn it to speed 2 for 30 seconds or so, and then add the eggs and beat another 30 seconds. Add the flour and carrot mixture and mix another minute or so until you have an even batter.
Scoop into the cupcake tray and bake 15-20 minutes until a toothpick inserted into the center of a cupcake comes out clean. Remove your cupcakes from the cupcake tray and allow them to cool completely.
Next, make the frosting. Unless you have an extra KitchenAid bowl, you’re going to have to wash the bowl you used for the batter. First, pour the heavy whipping cream into the bowl, and with the wire whisk attachment, beat on speed 10 for 3-4 minutes until you have butter. Then, add the cream cheese, maple syrup, and powdered sugar and beat on speed 10 another couple minutes to make nice and fluffy fresh frosting.
Frost your cupcakes as you like. I filled a plastic sandwhich bag and cup off the corner in order to squeeze it out like piping. Get as fancy as you desire, and enjoy.
Chive Butter
- At August 30, 2009
- By megan
- In Butter, cream
0
Chops some chives. Chop them well- practice your knife skills and makes lots of tiny chive disks. Put them in the KitchenAid mixer bowl. Pour in a couple tablespoons or more of heavy whipping cream (depending on how much butter you want to make). With the wire whisk attachment, whip this on speed 10 for 3-4 minutes. Add a dash of sea salt while it is whipping. And, voila- you have homemade butter.
Peaches and Cream
I will not come within 10 feet of processed, canned, whipped cream. It takes 2 minutes to make it from scratch, and the flavor is amazing. Once you make it for yourself you will never settle for the fake stuff again.
Directions: Put some heavy whipping cream in the KitchenAid mixer with the wire whisk attachment. I added 1 TB maple syrup, but you could add a little powdered sugar. In my opinion, whipped cream goes on sweet things, so it doesn’t need to be really sweet. Use the splash guard because cream will fly all over your kitchen. Start to whip on speed 10 and watch as it magically transforms into a delectable topping. Do not over-beat it or you will wind up with butter! 2 minutes maximum. I served mine on peaches.
Butter
- At August 11, 2009
- By megan
- In Butter, cream, Savory Spice Shop
- 0
Why buy butter in a store when it takes just a few minutes to make at home? It is really fun making butter and the KitchenAid mixer whips it up instantly.
All you need is heavy whipping cream. Pour a little or a lot (depending on how much butter you need) into the mixing bowl and whip with the wire beater on the highest speed. Use the splash guard because it will splatter everywhere.
After a couple minutes you will have whipped cream. Stop here if that is your goal. Otherwise, keep going another minute or two until it thickens up and turns into butter. That’s it.
Below I have some ideas to add as you whip the butter. The quantity mentioned for each assumes you only want to make 2-3 tablespoons of butter.
on the left- Basil Butter
1 TB freshly chopped basil, pinch of sea salt, pepper
in the middle- Vietnamese Sweet Lemon Curry Butter-
1 TB curry powder (www.savoryspiceshop.com)
Right- Horseradish Butter
1 tsp powdered horseradish, sea salt, aleppo pepper flakes (again, visit savory spice shop for these ingredients)
Let’s get Social