Carrot Cupcakes With Orange Icing

“You'll be suprised at how well the unusual orange icing complements the carrot flavour. These are even better the next day (if you still have any left). This recipe is from Gourmet Magazine (Dec. 07). Enjoy!”
READY IN:
2hrs
YIELD:
12 cupcakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Make cupcakes:
  2. Preheat oven to 350°F with rack in middle. Line muffin cups with paper liners.
  3. Coarsely grate enough carrots to measure 2 cups using large teardrop holes of a box grater.
  4. Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a bowl.
  5. Whisk together oil, eggs, brown sugar, grated carrots, and vanilla in a large bowl, then stir in flour mixture until just combined.
  6. 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.
  7. Cool in pan on a rack 10 minutes. Remove cupcakes from pan and cool completely on rack, about 1 hour more.
  8. To make the icing: 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. Let icing set, about 15 minutes.

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