Carrot Cake Cupcakes with Cream Cheese Frosting
Spring is in the air! Okay, I know we've still got a ways but it's been starting to warm up and did you know Easter is in March this year? So what does tha
What you will need
1 1/4 cups (178g) all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 tsp ground cinnamon
1/8 tsp ground nutmeg
1 1/2 cups (195g) finely shredded carrots (from about 4 medium carrots)
2/3 cup (140g) granulated sugar
1/3 cup (78g) packed light-brown sugar
2 large eggs
1/4 cup (64g) unsweetened applesauce
1 tsp vanilla extract
1/2 cup (120ml) vegetable oil
3/4 cup (82g) chopped pecans
1/2 cup (112g) unsalted butter, softened
8 oz (226g) cream cheese, softened
3 1/2 cups (412g) powdered sugar
1/2 tsp vanilla extract
50 g Marzipan (about 1/4 cup)
Orange gel food coloring
Cocoa powder (I used Dutch processed)
12 small curly parsley stems
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