I made these this morning for a customer. After many failed attempts at these, I am happy with the outcome. Some of you may have read my previos post about cupcakes caving in and spilling over the liner, but this did not happen today.
I followed this recipe exactly, and modified the recipe to many suggestions on the previous thread.
Please note that I also did NOT use any electric appliances, all of this was stirred by hand, which may have had a little something to do with it.
I also used frozen carrots from Sysco, and completely submerged them in hot water to thaw them, then I strained them, and laid them out on a paper towel and pat dry. I don't know if you need to do this with fresh carrots.
Recipe as follows:
Carrot Cupcakes- makes 30 regular muffin liner size (2" across x 1-1/2" tall. I used my Walmart cheapy pan, dark in color, and preset the over to 350 degrees. I did NOT turn down the oven when using my dark pan.
In a large bowl combine:
1 cup vegetable oil
1-3/4 cups sugar
1/4 cup brown sugar, packed
Whisk together just till combined
In a small bowl combine:
2-1/4 cups flour
1 Tablespoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
Optional- 1/2 cup chopped walnuts
Slightly stir the dry ingredients and then add to the wet, folding in until just combined with the wet. Do NOT overstir.
To this you add 2-1/2 cups carrots, measure these just to the top of your cup. Fold in with a spatula. Add your walnuts at this time if you want.
Prepare your tins with liners, and using a #24 scoop, the same as 2-1/2 Tablespoons, (I bought mine from www.webstaurantstore.com for $6) and then scoop out flat, don't let any carrots hang over the side of the scoop, and place in a liner. Repeat this process until all the batter is gone from the bowl.
Bake in your preheated oven for 20 minutes and then check doneness with a toothpick.
When done, take out of oven, and leave in your pan for 5 minutes, then remove.
They are moist and have GREAT flavor.
Let me know how yours come out. I will throw all my other recipes away and use this one from now on.