Carrot Cupcakes with Orange Icing
The recipe Carrot Cupcakes with Orange Icing is ready in about 25 hours and is definitely a super dairy free and vegetarian option for lovers of American food. This recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 12. One serving contains 347 calories, 4g of protein, and 15g of fat. A mixture of eggs, vegetable oil, vanillan extract, and a handful of other ingredients are all it takes to make this recipe so delicious.
Anweisungen
Preheat oven to 177° with rack in middle. Line muffin cups with paper liners.
Coarsely grate enough carrots to measure 2 cups using large teardrop holes of a box grater.
Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a bowl.
Whisk together oil, eggs, brown sugar, grated carrots, and vanilla in a large bowl, then stir in flour mixture until just combined.
Divide batter among muffin cups and bake until golden and a wooden pick inserted into center of a cupcake comes out clean, 20 to 25 minutes.
Cool in pan on a rack 10 minutes.
Remove cupcakes from pan and cool completely on rack, about 1 hour more.
Sift confectioners sugar into a bowl.
Whisk in zest and 2 tablespoons juice until smooth. If icing is too thick, add more juice, 1 teaspoon at a time. Dip top of each cupcake into icing, letting excess drip off. Put a carrot curl on top of each and let icing set, about 15 minutes.
Garnish, can be made and iced 1 day ahead, then kept in 1 layer in an airtight container at room temperature.