The Chef: Angela Prada-Moed
The Restaurant: Sweet Times Cupcakes and Coffees
The Dish: Carrot Cake Cupcakes
Ingredients:
*Cupcakes:
11 oz. sugar
3.5 oz. eggs
4.5 oz. buttermilk
3 oz. vegetable oil
1 tbs. vanilla
1 tbs. cinnamon
12 oz. flour
.5 oz. baking soda
4.2 oz. carrots, grated
5.5 oz. pineapple
2 oz. coconut
2.5 oz. walnuts
*White Chocolate Buttercream Frosting:
4 oz. egg whites
8 oz. butter
3 oz. white chocolate
1 tsp. salt
8 oz. sugar
4 oz. water
Method of Preparation:
– Add oil, buttermilk, eggs and sugar to a mixing bowl and mix on medium speed for about 3 minutes. Then add sifted flour, cinnamon, baking soda and salt. Blend until the batter is smooth.
– In a separate bowl, add grated carrots, pineapple, coconut and chopped walnuts. Then fold the batter in and mix well.
– Put the batter into the cupcake pan and bake in a 325 degree oven for 20 minutes.
– For the frosting, put egg whites in a bowl and mix for 5 to 6 minutes. In a pan, bring water to a boil and add sugar. When the sugar is melted, add the sugar water to the egg whites and continue mixing for another 10 minutes.
– Melt the white chocolate and then blend well with the sugared egg whites. Set aside until the cupcakes are cool.
To Plate:
Top cupcakes with white chocolate buttercream frosting and orange chocolate tabs, sprinkles or leave plain.
Serving suggestion: Sweet Times Latte
Serves: 1
Sweet Times Cupcakes and Coffee
8530 SW 124th Ave. #101
Miami, FL 33183
(305) 270-0300
http://sweettimescupcakes.com/