Carrot-Orange Cupcakes
Source of Recipe
Sandy
List of Ingredients
1 cup pecans
2-3 medium oranges
1 pound carrots
3 eggs
1/2 cup buttermilk
1 tsp vanilla
2 cups sugar
1 cup vegetable oil
3 cups all purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 tsp cinnamon
1 tsp orange zest
pinch of allspice
pinch of nutmegRecipe
Toast pecans in a 350 degree oven for 5 minutes; chop coarsely. Peel oranges and puree in blender* or food processor. Measure out 1/2 cup liquidy pulp. Peel, rinse then grate carrots. In a large bowl, combine orange pulp, carrots, eggs, buttermilk, vanilla, sugar, and oil. In another bowl, whisk flour, baking powder, baking soda, salt, orange zest, cinnamon, allspice and nutmeg. Fold dry into wet ingredients. Fold in pecans. Divide among the cupcake liners. Bake at 350 degrees for 20 minutes. Makes 30.
*NOTE: I used 1 can of mandarin oranges, drained, and pulsed in the food processor. Made exactly 1/2 cup pulp.
Cream Cheese Frosting with a hint of orange
16 oz cream cheese, softened
3/4 stick butter, softened
5-7 cups sifted powdered sugar
2 tablespoons orange juice
Beat butter and cream cheese until creamy; add half the sugar and the orange juice. Beat until combined, then gradually add remaining sugar. Add more if needed to get the consistency you like.
This makes a ton of icing, which is necessary of you are planning to pipe icing onto the cupcakes. If you are just going to spread it on with a knife, half this recipe would be enough.
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