Beet-Carrot-Orange Cupcakes
From: Lady Jennie
Recipe type: Dessert
Serves: 18
- 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
- Toast the pecans in an oven pre-heated to 225°C (425°F) for 10 minutes.
- Turn the oven down to 175°C (350°F).
- Peel and grate about 3 beets and 3 carrots to make 1 cup each, packed down (raw).
- Beat 3 eggs with the cinnamon, nutmeg, cloves and allspice.
- Add the oil, then beat with the baking powder and soda, the salt and the vanilla extract.
- Add the sugar and beat in.
- Add the flour and stir gently with a wooden spoon.
- Stir in the carrots and beets until it's thoroughly mixed.
- Add the hot water and mix before stirring in the chopped pecans.
- Prepare 18 muffin tins with liners (preferably) or simply grease the pans.
- Put two ice cream scoops worth of batter to fill the liners.
- Bake for about 20 minutes until a knife is inserted and comes out clean (no raw batter).
- Prepare the frosting by mixing the butter and cream cheese.
- Add the confectioner's sugar, the orange flower aroma and the orange zest.
- Mix thoroughly and put a generous dollop on top of each cooked cupcake.
- Eat the cupcake.
Recipe by A Lady In France at https://aladyinfrance.com/cupcakes-beet-carrot-orange-say-whaa/
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