Carrot Walnut Cupcakes Recipes

Steps:

• Heat the oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cases. In a large mixing bowl, mix the sugar, flours, bicarbonate of soda, mixed spice and orange zest. Whisk together the eggs and oil, then stir into the dry ingredients with the grated carrot. Divide the mixture between cases and bake for 20-22 mins until a skewer poked in comes out clean. Cool on a wire rack before icing.
• For the icing, beat the butter until really soft, then beat in the soft cheese, icing sugar and vanilla. Use a palette or cutlery knife to swirl the icing on top of the cakes, then decorate with the sprinkles.

Steps:

• Preheat the oven to 350°F (180°C). Line 2 12-cup muffin tins with paper liners and grease with butter spray.
• Make the carrot cupcake batter: In a food processor, process the carrots until finely chopped.
• In a small bowl, whisk together the instant espresso powder and hot water until the granules dissolve. Let cool to room temperature.
• In a large bowl, whip the butter with an electric hand mixer on medium speed until fluffy, about 2 minutes. Add the granulated and brown sugars and beat until smooth, about 2 minutes, scraping down the sides of the bowl as needed.
• In a small bowl, beat together the eggs and vanilla.
• Add the egg mixture to the butter mixture in thirds, beating on medium speed between each addition until fully incorporated.
• In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
• Add the dry ingredients to the wet ingredients in thirds, beating on low speed between each addition until incorporated.
• Add the coconut oil and beat on medium-low speed for 1 minute, until fluffy.
• Add the cooled instant espresso and cold brew and beat on low speed until smooth.
• Fold in the carrots and Fisher Walnuts until evenly incorporated.
• Divide the batter evenly between the prepared muffin cups, filling each about ¾ of the way full. Bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the oven and let cool completely before frosting.
• Meanwhile, make the vanilla latte buttercream frosting: In a small bowl, whisk together the instant espresso powder and hot water until the granules dissolve. Let cool to room temperature.
• In a large bowl, whip the butter with an electric hand mixer on medium speed until fluffy, 2 minutes. Add half of the powdered sugar at a time, beating on low speed between each addition until just incorporated.
• Add the vanilla, salt, and cooled instant espresso, and mix on low speed until fully incorporated and the frosting is smooth. Transfer the frosting to a piping bag fitted with a large star tip. Refrigerate until ready to use.
• Make the spiced candied walnuts: Line a baking sheet with parchment paper.
• In a medium saucepan over medium-high heat, combine the butter and sugar, and cook, stirring constantly, until light brown in color, about 3 minutes. Add the Fisher Walnuts and toss until fully coated. Remove the pot from the heat.
• In a small bowl, whisk together the cinnamon, allspice, ginger, and salt.
• Sprinkle the spice mixture over the walnuts and toss until evenly coated.
• Spread the candied walnuts on the prepared baking sheet in an even layer and let cool completely, 10 minutes.
• To frost, place the tip of the piping bag at an angle at the edge of each cupcake and squeeze, rotating the cupcake and working toward the center, until covered in frosting. Repeat with the remaining cupcakes. Top each cupcake with a few candied walnuts.
• Enjoy!