Carrot Cupcakes
  • Quick & easy (production)
  • Good for freezing
  • Comfort Foods
The creamy Gold Ganche on top of this cupcake, is to die for. Perfect for impressing your friends and family.
The creamy Gold Ganche on top of this cupcake, is to die for. Perfect for impressing your friends and family.
Shelf life:
4 days at Fridge temp
Conservation:
Refrigerator (3°C)
Containing: 2 Components

Carrot Cupcakes

Ingredients: Carrot Cupcakes

  • 500 ml
    sugar
  • 3
    eggs
  • 250 ml
    oil
  • 750 ml
    flour
  • 5 ml
    baking powder
  • 5 ml
    Bicarbonate of Soda
  • 10 ml
    ground cinnamon
  • 625 ml
    grated carrot
  • 250 ml
    Crushed Pineapple
  • pinch
    salt

Preparation: Carrot Cupcakes

  1. Preheat the oven to 170°C and grease two muffin tins (24 cups).
  2. In a stand mixer with a whisk attachment, whisk together the sugar and eggs until fluffy.
  3. Gradually add the oil while the mixer is running.
  4. In another large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
  5. Add the flour mixture to the wet ingredients.
  6. Mix the ingredients until just combined.
  7. Fold in the carrots and pineapple.
  8. Evenly pour the batter into the cupcake pans and bake for 10-15 minutes.
  9. Test the center with a toothpick; if it comes out clean, the cakes are done.
  10. Allow them to cool on a wire rack.

Tools

  • Whisk
  • Spatula(s)
  • Pot
  • Stand Mixer
  • Oven
  • Muffin Pans
  • Grater
  • Mixing bowls

Gold Ganache

Ingredients: Gold Ganache

  • 14.1 oz
    CHK-R30GOLD
  • 220g
    cream

Preparation: Gold Ganache

  1. In a heat-safe bowl, place the callets and pour the cream over them.
  2. Melt the callets in the microwave using 10-second bursts until fully melted.
  3. Stir the mixture to combine and allow it to cool.

Tools

  • Microwave
  • Spatula(s)
  • Mixing bowls

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