Carrot Walnut Cupcakes

Carrot Walnut Cupcakes

For the cupcakes:

  • 1 cup all-purpose flour
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 large eggs
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • 1/3 cup unsalted butter, melted
  • 1/3 cup walnut oil or vegetable oil
  • 1 teaspoon vanilla extract
  • 1 ¾ cups finely grated carrots
  • ½ cup walnuts, roughly chopped
  • 1 tablespoon finely chopped candied ginger

For the candied carrots and walnuts:

  • Cooking spray
  • 1 large carrot, peeled
  • ¾ cup granulated sugar
  • ¾ cup water
  • 12 walnuts

For the frosting:

  • 6 tablespoons unsalted butter, at room temperature
  • 1 8-ounce package cream cheese, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon salt
  • 3 ½ cups confectioners’ sugar, sifted

Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12 cup muffin pan with liners. Whisk the flour, baking powder, baking soda, salt, cinnamon and nutmeg in a medium bowl. Whisk the eggs, granulated sugar, brown sugar, melted butter, walnut oil and vanilla in a large bowl until smooth. Whisk in the flour mixture, then fold in the grated carrots, chopped walnuts and candied ginger with a rubber spatula. Divide the batter among the prepared muffin cups, filling each two-thirds of the way. Bake until the tops of the cupcakes spring back when gently pressed, about 20 minutes. Let cool 5 minutes in the pan; remove to a rack to cool completely. Meanwhile, make the candied carrots and walnuts. Coat a baking sheet with cooking spray. Peel 12 long ribbons from the carrot using a vegetable peeler. Combine the sugar and water in a small saucepan and bring to a boil. Reduce the heat to a simmer, add the carrot ribbons and cook until translucent, 25 to 30 minutes. Carefully remove with tongs and arrange each ribbon in a small bundle on the baking sheet. Add the walnuts to the saucepan and simmer until glossy, 5 minutes. Remove with a slotted spoon and place on the baking sheet; let the candied carrots and walnuts cool. Make the frosting: Beat the butter, cream cheese, vanilla and salt in a large bowl with a mixer on medium-high speed until smooth. Beat in the confectioners’ sugar on low speed; increase the speed to medium high and beat until fluffy, 3 minutes Transfer to a piping bag with a large round tip; pipe onto the cupcakes. Top with the candied carrots and walnuts.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Double Chocolate Cupcakes

Double Chocolate Cupcakes

Ingredients:

  • Cooking spray
  • 1 cup all-purpose flour
  • 1/3 cup unsweetened cocoa
  • 1 tsp. baking soda
  • 1/3 tsp. salt
  • 2/3 cup granulated sugar
  • ¼ cup butter, softened
  • ½ cup egg substitute
  • 1 tsp. vanilla extract
  • ½ cup low fat buttermilk
  • 1 ¼ oz. dark (70 percent cocoa) chocolate, finely chopped
  • 2 tbsp. powdered sugar

Preheat the oven to 350 degrees F. Place 12 paper muffin cup liners in muffin cups; coat liners with cooking spray. Combine flour, cocoa, baking soda and salt; stir with a whisk. Place granulated sugar and butter in a large bowl; beat with a mixer at medium speed until well combined (about 3 minutes). Add egg substitute and vanilla, beating well. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Fold in chocolate. Spoon batter into prepared muffin cups. Bake 350 degrees F for 18 minutes or until cupcakes spring back when touched lightly in center or until wooden pick inserted in center comes out clean. Remove from pan; cool completely on a wire rack. Sprinkle with powdered sugar just before serving.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Coconut Cream Cupcakes with Lime Buttercream Frosting

Coconut Cupcakes with Lime Buttercream Frosting

Ingredients:

  • Cooking spray
  • 1 cup all-purpose flour
  • 3 tbsp. potato starch
  • 1 tsp. baking powder
  • ½ tsp. salt
  • ¾ cup granulated sugar
  • 2 tbsp. butter, softened
  • 1 large egg
  • 1 large egg white
  • 2/3 cup fat-free milk
  • 2 tbsp. flaked sweetened coconut
  • ½ tsp. vanilla extract

Frosting:

  • 3 tbsp. butter, softened
  • 1 tsp. half-and-half
  • ½ tsp grated lime rind
  • 1 tbsp. fresh lime juice
  • 1 1/3 cups powdered sugar, sifted

Preheat the oven to 350 degrees F. To prepare cupcakes, place 12 paper muffin cup liners in muffin cups; coat liners with cooking spray. Combine flour, potato starch, baking powder and salt in a small bowl; stir with a whisk. Combine granulated sugar and 2 tbsp. butter in a large bowl; beat with a mixer at medium speed until blended (mixture will be the consistency of damp sandwich). Add egg and egg white, 1 at a time, beating well after each addition. Add flour mixture and milk, alternately to egg mixture, beginning and ending with flour mixture. Fold in coconut and vanilla. Spoon batter evenly into prepared muffin cups. Bake at 350 degrees F for 18 minutes or until cupcakes spring back when touched lightly in center. Cool in pan 2 minutes on a wire rack; remove from pan. Cool completely on wire rack. To prepare frosting, combine butter, half-and-half, lime rind and lime juice in a medium bowl; beat with a mixer at medium speed until smooth. Gradually add powdered sugar, beating just until smooth. Spread about 2 ½ tsp. frosting on each cupcake.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

Pink Princess Mini Cupcakes

Pink Princess Mini Cupcakes2Cupcakes:

  • 1 box strawberry cake mix
  • Cranberry juice
  • 1 teaspoon vanilla extract
  • ½ teaspoon strawberry extract
  • Sliced strawberries
  • Mint sprigs
  • 48 pink oven-safe paper soufflé or nut cups

 Frosting:

  • 1 container purchased creamy vanilla frosting
  • 2 cups powdered sugar
  • Pink paste food coloring

 Preheat oven to 350 degrees F. Make cupcake batter according to package directions, substituting cranberry juice for water and adding vanilla and strawberry extracts.

 Place 48 pink paper oven-safe soufflé or nut cups on a cookie sheet. Spray with nonstick cooking spray. Divide batter evenly between cups.

 Bake cupcakes 10 to 12 minutes. Remove from oven and cool for 15 minutes before frosting.

 Combine vanilla frosting powdered sugar, and several dots of pink paste food coloring in a large bowl. Blend with an electric mixer until creamy.

 Generously frost each cooled mini cupcake. Top with a strawberry slice and mint sprig.

 Makes 48 mini cupcakes.

 Tested in the THASC kitchen. Photo by THASC.

 THASC is a unique small American business producing cards and other promotional products.

www.thasc.com