Prep Time: 1 hr Bake Time: 25 min Makes 24 cupcakes
Ingredients
Cupcakes
2 cups shredded carrots (about 3 carrots)
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ginger
1/4 teaspoon nutmeg
1 cup brown sugar
3 eggs
Frosting
6 tablespoons cream cheese
1/4 cup mascarpone cheese1/4 cup crystallized ginger
1 teaspoon cinnamon
1/2 cup sliced almondsFondant
Food coloring
Pre packaged fondant
(Visit the techniques section of the Cooking With Weston Recipe book for tips on dying fondant)
(Visit the techniques section of the Cooking With Weston Recipe book for tips on dying fondant)
Preheat oven to 375 degrees. Sift together dry ingredients for the cupcakes. Beat in eggs and mix in carrot shreds. Scoop into cupcake liners using an ice cream scoop. Bake for 25 minutes or until toothpick comes out fairly clean (these cupcakes are ultra moist, so you will get a little cake on the toothpick).
Let cupcakes cool. Blend together cream cheese, mascarpone cheese, crystallized ginger, cinnamon, and sliced almonds. With the nozzle of a Weston Jerky Gun, remove the centers of the cakes. Fill the Weston Jerky Gun with the frosting. Insert the nozzle of the gun into the centers of the cake and pull the trigger of the gun, filling the cakes with frosting. With a small spatula, spread a little of the frosting onto the cakes.
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