Carrot Spice Cupcakes
We love the carrot spice muffin so much, we serve it twice. They're ready in the morning as the ideal on-the-go (and dairy free!) breakfast. Later in the day, we top them with our house-made buttercream and they instantly become the most delightful dessert. You can add the magic of this double-threat dessert to your Easter celebration. The carrot spice muffin/cupcake is a game changer for every person that ever said they didn't like carrot cake. And you will be able to enjoy them long after the guests have departed because they stay fresh for days (not that they'll be around long enough for you to check). Here at Cherbourg, we bake exclusively without nuts. Traditional carrot cakes generally have walnuts or pecans, so instead we sub in ground oats. The result is a fresh, not-overly-sweet, perfectly spiced little cake. And for a special Easter topper that's safe, we used Surf Sweets' Organic Jelly Beans, which are guaranteed nut free, gluten free, dye-free, naturally flavored, and vegetarian.
If you have little ones at home on break, this is the perfect recipe to make together. When I first opened Cherbourg, my three kids were anxious to help out in the little ways that they could. After school, we would sometimes check back in at the bakery and they would beg to help. Ciel quickly excelled at peeling carrots. Sophia would diligently and carefully shred the carrots. And Jake would ask for a "Bug's Bunny carrot," and then would happily supervise and snack. Baking with children can take a bit more patience, but their palpable pride and excitement makes the extra effort well worth it. The carrot spice muffin/cupcake provides the perfect opportunity for coming together, both in the making and the enjoying. We hope you love it as much as we do.
Be Sweet &
See you soon.
Geri
Carrot Spice Muffin
yields 11-12 muffins
Ingredients
1 C. sugar
1/3 C. olive oil
2 Tbsp. orange juice
3/4 tsp. pure vanilla extract
2 large eggs
1 C. Cherbourg flour
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. Kosher salt
1/2 tsp. cinnamon
1/4 tsp. ginger
1/4 tsp. cloves
1 1/2 C. shredded carrots
1/4 C. + 2 Tbsps ground (blend your own in a blender) oats ***
Directions
Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with paper liners.
In a medium-sized bowl, whisk together sugar, olive oil, orange juice, vanilla and eggs.
In a separate bowl whisk together the dry ingredients: Cherbourg flour, baking powder, baking soda, cinnamon, ginger, clove, ground oats and salt.
Add the dry ingredients to the wet ingredients.
Stir in carrots
Divide batter evenly among muffin cups. Bake until toothpick inserted in centers comes out clean, 22-25 minutes. Let cool completely before frosting.
***Make sure you buy certified gluten and nut-free rolled oats, we only use Trader Joe's Rolled Oats brand. It's very easy for oats to get contaminated due to lines being crossed. Blend one cup of oats in a blender or food processor before adding to the batter.
Cherbourg Buttercream
Ingredients
1/2 C. salted butter, at room temperature (1 sticks)
2 C. powdered sugar
1 Tbsp. whole milk
1/2 tsp. pure vanilla extract
Directions
Cream the butter in a medium-sized bowl until soft and pliable.
Add powdered sugar one cup at a time, making sure each cup is well incorporated.
Add whole milk and vanilla until the buttercream is the right consistency.
