The miniature take on a traditional dessert makes these Carrot Cupcakes the perfect treat for afternoon tea.
Carrot Cupcakes
2014-12-05 01:41:32
Yield: 14 cupcakes • Preparation: 15 minutes • Bake: 20 to 25 minutes
Ingredients
- 1 cup pastry flour
- 1¼ teaspoons baking powder
- ¾ teaspoon ground cinnamon
- ½ teaspoon coarse salt, divided
- ⅓ cup finely chopped toasted walnuts
- ¼ cup unsalted butter, melted
- 1½ tablespoons sugar
- ⅔ cup mashed ripe banana
- ¾ cup grated carrot, squeezed dry
- ¼ cup plain Greek-style yogurt
- 1 large egg, lightly beaten
- 12 ounces goat cheese, at room temperature
- ½ cup unsalted butter, at room temperature
- ½ cup confectioners’ sugar
- Garnish: additional ground cinnamon
Instructions
- Preheat oven to 350°.
- Line 14 wells of a mini muffin pan with paper liners. Set aside.
- Sift together flour, baking powder, cinnamon, and ¼ teaspoon salt. Add walnuts, stirring to combine. Set aside.
- In a small bowl, combine melted butter and sugar, stirring until sugar is dissolved. Set aside.
- In a separate bowl, combine banana and carrot. Add butter mixture, stirring well. Add yogurt and egg, whisking to combine. Add flour mixture, stirring until batter just comes together.
- Spoon batter into prepared pan.
- Bake until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes.
- Remove from oven, and let cool. Transfer to a wire rack to cool completely.
- In a medium bowl, combine goat cheese and butter. Beat at medium speed with an electric mixer until light and fluffy, 2 to 3 minutes. Add confectioners’ sugar and remaining ¼ teaspoon salt, beating until well combined.
- Spread frosting over each cupcake.
- Garnish with a sprinkle of cinnamon, if desired.
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