carrot cupcakes

Photography & Desserts by Sasha Ewing

CARROT CUPCAKES WITH CREAM CHEESE FROSTING

Recipe adapted from Smitten Kitchen

Cupcakes:

2 cups plain flour

2 tsp baking soda

2 tsp cinnamon

1 tsp ground nutmeg

1 tsp ground ginger

2 cups white sugar

1 1/4 cups vegetable oil

4 large eggs

3 cups grated/blended carrots

Frosting:

450g cream cheese, softened

1/2 cup unsalted butter, room temperature

1 tsp vanilla extract

2 1/2 cups icing sugar

1. Preheat oven to 180 degrees and line two cupcake tins with paper liners.

2. In a large bowl, combine the flour, baking soda, cinnamon, nutmeg, and ginger, and whisk together. In another bowl, whisk together the oil and sugar until combined. Add the eggs in intervals, whisking to combine between each addition. Fold in the carrots, and then add the dry ingredients to the wet. Mix gently mix until combined.

3. Spoon mixture into lined muffin tins, until each cup is about 3/4 full. Bake for 15-20 minutes on the middle rack, until a toothpick entered into the center of the cakes comes out clean. Let cool in pans for a few minutes, then remove from tins and cool completely on a baking rack before icing.

4. To make the frosting, in a stand mixer, combine the cream cheese and butter, and beat on medium high speed until smooth. Add the vanilla and mix until combined. Gradually add the icing sugar, and beat until light and fluffy.

5. Pipe onto cupcakes and decorate as desired. 

cupcake catering

 Photography and Cupcakes by Sasha Ewing

chocolate cupcakes

Photography and Recipe by Sasha Ewing

CHOCOLATE CUPCAKES WITH LEMON CREAM CHEESE FROSTING

1 cup sugar

½ cup cocoa

1 cup flour

½ tspn salt

1 tspn baking powder

1 tspn baking soda

1 egg, beaten

¼ cup vegetable oil

½ cup milk

½ cup boiling water

1/3 cup butter at room temperature

1 box Philadelphia cream cheese at room temperature

2 cups icing sugar, sifted

2-3 tsp lemon juice  & grated zest of half a lemon

1. Preheat the oven to 180 degrees celcius.  Line 15 cupcake molds. In a bowl, combine sugar, cocoa, flour, salt, baking powder, and baking soda.  Mix to combine.

2. In a separate bowl, combine the beaten egg, vegetable oil, and milk and mix to combine. With the mixer/electric beaters on low, add the wet ingredients into the dry ingredients. Mix on low until evenly distributed. Pour the boiling water into the batter and mix on medium low until a smooth consistency. Fill cupcake liners 2/3 full.

3. Bake for 20-25 minutes.  When a toothpick inserted at the center of the cupcake comes out cleanly, the cakes are done.  Remove from oven and let cool completely.

4. With an electric mixer, beat the butter and cream cheese together (approx. 2 minutes on medium speed) until very smooth. Add the lemon zest and juice. Mix to combine. Slowly add the sifted icing sugar. Spoon into a piping bag fitted with a nozzle and decorate the cupcakes (I used a large star tip). Decorate with half a strawberry or as desired.