These moist cupcakes will be your new family favourite.
Carrot and Triple-Chocolate Cupcakes
Preparation Time: 30 minutes
Baking Time: 25 to 30 minutes
125 ml (1/2 cup) unsalted butter, room temperature
250 ml (1 cup) light brown sugar
3 eggs, separated
5 ml (1 tsp) vanilla
2 ml (1/2 tsp) almond extract
250 ml (1 cup) coarsely grated carrots (about 3 medium)
375 ml (1 1/2 cups) all-purpose flour
125 ml (1/2 cup) cocoa powder
7 ml (1 1/2 tsp) ground cinnamon
5 ml (1 tsp) baking soda
2 ml (1/2 tsp) baking powder
1 ml (1/4 tsp) freshly grated nutmeg
250 ml (1 cup) buttermilk
75 ml (1/3 cup) semisweet chocolate chips
Icing
125 ml (1/2 cup) unsalted butter, room temperature
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250 ml (1 cup) icing sugar
150 ml (2/3 cup) cocoa powder
50 ml (1/4 cup) buttermilk
5 ml (1 tsp) vanilla
Decoration
Half pkg (227-g/8-oz pkg) marzipan
Red and yellow food colouring
In a large bowl and using electric hand mixer, beat butter with all but 15 ml (1 tbsp) of the brown sugar until fluffy. Add egg yolks, vanilla and almond extract; beat again. Stir in carrots. Set aside.
In a separate large bowl, sift together flour, cocoa powder, cinnamon, baking soda, baking powder and nutmeg. Fold into butter mixture, alternating with buttermilk, making 3 additions of flour mixture and 2 of buttermilk. Fold in chocolate chips.
In a third bowl, beat egg whites until frothy. Beat in remaining 15 ml (1 tbsp) brown sugar until stiff. Gently fold into batter until just blended. Divide among 12 paper-lined muffin cups. Bake in a 190 C (375 F) oven for about 25 minutes or until tops are springy to the touch. Let cool completely on rack.
Icing: In a bowl, beat together butter, icing sugar and cocoa powder for about 1 minute or until fluffy and smooth. Beat in buttermilk and vanilla until smooth. Spread over cooled cupcakes.
Decoration: Knead marzipan to soften. Tint with food colouring by combining one part red food colouring to two parts yellow to make orange. Form into 12 small carrot shapes. Roll edge of small knife around each carrot, making light indentations. Make small hole in top of each carrot with toothpick; press fresh carrot greens (leaf) into hole.
Makes 12 cupcakes.
Nutrition information per 1 cupcake: 417 calories; 20 g fat; 54 g carbohydrate; 4 g fibre; 7 g protein.
Source: Foodland Ontario.
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