Beet-Carrot-Orange Cupcakes
 
Prep time
Cook time
Total time
 
A harvest cupcake with pecans, beets, carrots and spices, topped by a zesty orange glaze.
From:
Recipe type: Dessert
Serves: 18
Ingredients
  • Cupcakes:
  • ¾ cup toasted pecans
  • 3 eggs
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ground cloves
  • ½ teaspoon ground allspice
  • 1 cup oil
  • 1.5 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon vanilla
  • 1¼ cups sugar
  • 2 cups flour
  • 1 cup shredded raw carrots
  • 1 cup shredded raw beets
  • Frosting:
  • ¼ cup butter (about 50 grams)
  • 4 oz cream cheese (110 grams)
  • 2 cups confectioner's sugar
  • 1 teaspoon orange flower aroma
  • 2 tablespoons orange zest
Instructions
  1. Toast the pecans in an oven pre-heated to 225°C (425°F) for 10 minutes.
  2. Turn the oven down to 175°C (350°F).
  3. Peel and grate about 3 beets and 3 carrots to make 1 cup each, packed down (raw).
  4. Beat 3 eggs with the cinnamon, nutmeg, cloves and allspice.
  5. Add the oil, then beat with the baking powder and soda, the salt and the vanilla extract.
  6. Add the sugar and beat in.
  7. Add the flour and stir gently with a wooden spoon.
  8. Stir in the carrots and beets until it's thoroughly mixed.
  9. Add the hot water and mix before stirring in the chopped pecans.
  10. Prepare 18 muffin tins with liners (preferably) or simply grease the pans.
  11. Put two ice cream scoops worth of batter to fill the liners.
  12. Bake for about 20 minutes until a knife is inserted and comes out clean (no raw batter).
  13. Prepare the frosting by mixing the butter and cream cheese.
  14. Add the confectioner's sugar, the orange flower aroma and the orange zest.
  15. Mix thoroughly and put a generous dollop on top of each cooked cupcake.
  16. Eat the cupcake.
Recipe by A Lady In France at https://aladyinfrance.com/cupcakes-beet-carrot-orange-say-whaa/