1.15.2007

carrot cupcakes & white chocolate cream cheese frosting

carrot cupcakes

Carrots! They're one of the best vegetables around. It is a true medicinal food rich in provitamin A. Carrots are very useful in diseases of the retina and of the eyes in general, skin disoders, gastritis, excess of gastric acid, colitis, and in the prevention of cancer.
3 substances stand out in the composition of carrots:
1. carotenoids, among the most notable of which is beta carotene, which the body transforms into vitamin A. Carotenoids are essential for the proper functioning of the retina, particularly the night vision or in low light situations. They also help maintain the skin and mucosa in good condition.
2. vegetable fiber: carrots contain about 3%, most of which is in the form of pectin. This helps regulate the transit of stool and soothes the intestinal mucosa.
3. essential oil: this is active against intestinal parasites.
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Hmm...apparently carrots were PURPLE before! These sources are from Andy, who told us about it...

http://news.bbc.co.uk/1/hi/sci/tech/1991768.stm
http://www.hungrymonster.com/FoodFacts/Food_Facts.cfm?Phrase_vch=Carrots&fid=6091
http://archives.cnn.com/2002/WORLD/europe/05/16/carrots.purple/
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These muffins are absolutely moist and delicious! The white chocolate cream cheese compliments the taste and gives it a fine touch. Love it! *smacks*lick lips*
Makes 12 large muffins or 36 mini ones
Ingredients:

1 cup all purpose flour
1 t baking soda
1/2 t ground cinnamon
2 large eggs, room temperature
3/4 c canola or sunflower oil
1t vanilla extract
1 c sugar
1 1/2 c shredded carrots (8oz)
1/2 c coarsely chopped pecans
Directions:
1. Preheat oven to 350. Line muffin tin with paper liners
2. Combine flour, baking soda, cinnamon in a medium bowl
3. Place the eggs, oil, vanilla and sugar together and whisk on high speed for abt 5 mins. Stir in the flour mixture until just combined. Stir in carrots and pecans
4. Divide batter amond the cups and bake until toothpick inserted into the center of the muffin comes out clean, 18-20 mins, or 8-10 mins for mini muffins. Cool in pan for 5 mins, then invert the muffins onto a rack to cool completely. Frost with white chocolate cream cheese frosting

::::White chocolate cream cheese buttercream::::
This ivory buttercream is mellow and cramy. It's luscious , slightly tangy flavor is a perfect complement for carrot cake, cheesecake or yellow cake. It pipes wonderfully. White chocolate adds firmness of texture, sweetness, and an undefinable flavor.
Ingredients:
white chocolate( Ghiradelli or fine quality), 6 oz
cream cheese, 8 oz ( 1 packet)
unsalted butter, 4 oz
lemon juice, 1 t
Directions:
1. Break chocolate into squares and place in the top of a doble boiler set over very hot water on low heat. Remove the double boiler from the heat and stir until the chocolate begins to melt. Stir. (chocolate may be melted in a microwave if stirred every 15 sec). Allow to cool
2. In a mixing bowl, beat the cream cheese until smooth and creamy. Gradually beat in cooled chocolate until smoothly incorporated. Beat in the butter and lemon juice. Rebeat at room temp to ensure smoothness before frosting.
**Do not overheat the white chocolate and be sure to stir constantly while melting.
**Be sure no moisture gets into the melted chocolate.
**Beat constantly while adding the cooled chocolate to prevent lumping. If lumping occurs, it can be remedied by pressing the buttercream through a fine strainer.
**Buttercream may separtate slightly if room temp is too warm. This can be corrected by setting the bowl in ice water and whisking the mixture. Buttercream becomes spongy on standing. Rebeat to restore smooth creamy texture.
**If using for a wedding cake during summer, decrease butter to 2 oz.
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Fondant was used to shaped the carrots.

4 comments:

Anonymous said...

these look good! will try it sometime

cakebaker_cakemaker said...

I would like to try your recipe but need to know if you are using US cup measurements? I am in Australia and our cups are different.

Cherry Z said...

Hi cakebaker_cakemaker! Well, I use the US cup measurements, i.e 1 cup= 8 ounces. I wonder how many ounces 1 cup is in Australia?
smile :)

cakebaker_cakemaker said...

Our 1 cup (flour) weighs 5 1/4 ounces.
I prefer to work in grams it's more accurate..for me anyway.

I love some of your recipes which are in grams.Especially the step by step photos for making cakes. I've only just found your blog, it's great.:):)

Disclaimer: All the recipes posted are for my personal references and/or adapted from mentioned instructors or books. They/I reserve the rights to it. Please remember to cite your sources! Thank you.