Steam Oven Baking by Emily Rhodes

Author:Emily Rhodes [Rhodes, Emily]
Language: eng
Format: epub
Published: 2021-10-07T16:00:00+00:00

Carrot Cupcakes

Makes

12 cupcakes

Oven Settings

Combi Steam/350°F/180°C/30% humidity

Prep Time

15 minutes

Cooking Time

22 minutes

I have strong opinions about a good carrot cake recipe. The texture of the cake should be damp and dense but not doughy. There should be spices, especially ginger. Pecans trump walnuts. And, maybe contentious, but I think dried apricots are a far more worthy inclusion than raisins or sultanas. If you agree with all those statements, this is the carrot cake for you.

I frost this with my Cream Cheese Swiss Buttercream (p 66). It nods to the traditional carrot cake topping of cream cheese frosting but is a little less rich.

Ingredients

2 1/4 cups (300g) all-purpose flour

2 1/2 tsp baking powder

1 tsp ground cinnamon

1 tsp ground ginger

1/2 tsp ground allspice

4 eggs

1 cup (200g) superfine sugar

3/4 cup, lightly packed (150g) brown sugar

1/2 tsp fine salt

1 1/4 cups (300ml) vegetable oil (sunflower, almond or rice bran are my preferences)

4 oz (120g) pecans, chopped

5 oz (150g) dried apricots, chopped

2 oz (60g) candied ginger, finely chopped (optional but fabulous)

3 large carrots (about 300g), coarsely grated

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