When two types of recipes come together to form an even better one. Our traditional carrot cake, but in cupcake format.
I had this idea of transforming or having a version of the carrot cake as a cupcake, as I think it combines too much. The cake batter itself is not the same as the cupcake batter, but nothing more than an adaptation here and there.
And yes, unlike many carrot cake recipes, my Carrot Cake recipe is different: I use cooked carrots. Personally, I think it looks better. And I brought this technique to the cupcake too. If you want to know why, they are there in the other recipe. There’s even scientific article to help explain.
The amount of ganache for the topping is really large, there will be a little left over. But how much goes into each cupcake, in the recipe, is huge. It’s almost 1:1 between cupcake batter and ganache, if you want it smaller, you can reduce it.
Carrot Cake Cupcake with Chocolate Icing
Makes: 6 units
Carrot Cake Cupcake
- 150 g carrot (cooked)
- 125 g crystal Sugar
- 80 g vegetable oil
- 1 ovo (it may be cold)
- 25 g water
- 1 g refined salt
- 100 g wheat flour
- 5 g chemical baking powder
Chocolate Ganache Coverage
- 400 g semisweet chocolate (drops or chopped)
- 200 g UHT cream (box or can; used: 20% fat)
1 cup: 250mL | 1 tablespoon: 15mL.
Carrot Cake Cupcake
- Cook the carrot with enough water to cover all the pieces for about 15-20 minutes over medium heat or until it is very soft when pierced with a fork. The amount of cooked carrot used in the recipe is 150g.
- Drain the carrots and let cool for 15 minutes.
- Take advantage of this time and preheat the oven to 180°C. Line a 6-cavity cupcake pan with #0 paper cupcake liners (standard size).
- Blend cooked carrots, sugar, oil, egg, water and salt in a blender until smooth, about 2-3 minutes.
- Mix wheat flour, yeast and beaten carrots in a bowl until uniform. Due to the amount of liquid part blended in the blender, I suggest doing this step with the dry ingredients in a bowl to avoid losing dough.
- Transfer the dough to the prepared pan.
- Bake at 180°C for 20-25 minutes or until a toothpick test comes out clean.
- Remove from the oven and let cool for 10 minutes in the pan, then transfer the cupcakes to a wire rack. Let cool.
Chocolate Ganache Coverage
- Melt the chocolate in the microwave every 15 seconds, stirring constantly to avoid burning. You can melt it in the bain-marie too.
- Add the cream to the melted chocolate and mix well.
- I let it cool until it was semi-solid. The ganache will firm up after a few hours, however, if your kitchen or the climate is very hot, the ganache will remain soft even after several hours. In these cases, refrigerate every 5 minutes until firm but malleable.
Decoration
- Transfer the ganache to a piping bag fitted with a 1M Wilton nozzle.
- Decorate the cupcakes with the tip and, if desired, add egg-shaped sprinkles.
- Carrot: yes, it has to be by weight.
- Roof: It seems like a lot and it really is. Each cupcake has almost 80g of frosting, so it goes a long way. And considering the losses in the bowl and piping bag. If you want, you can add less and reduce the quantity.
- Stuffed: if you want to fill it, you will have to increase the amount of ganache. Considering around 20g of filling; 480g chocolate and 240g cream.
Portion: 100g | Calories: 546kcal (27%) | Carbohydrates: 51g (17%) | Protein: 6g (11%) | Fat: 36g (55%) | Saturated fat: 16g (98%) | Polyunsaturated Fat: 4g | Monosaturated Fat: 14g | Trans fat: 0g | Cholesterol: 49mg (16%) | Sodium: 80mg (3%) | Potassium: 431mg (12%) | Fiber: 5g (21%) | Sugar: 34g (37%) | Vitamin A: 3,276IU (66%) | Vitamin B2: 0mg (8%) | Vitamin C: 1mg (2%) | Calcium: 83mg (8%) | Ferro: 4mg (20%)
