Caramelized Ginger and Pomegranate Carrot Cupcakes with Cream Cheese Icing

Caramelized Ginger and Pomegranate Carrot Cupcakes with Cream Cheese Icing

Before you start
Set oven at 345 f
Grate fresh carrots – 1 1/2 cups

The Pomegranate or Ginger Caramel

Pantry must haves
1 Tbspn of butter
1 Tbspn of grated fresh ginger
1 tsp cinnamon
115g pomegrante seeds ( This can left out if you’re not a fan)
2 tbspns caster sugar

Directions


Melt butter over a low heat.
Add ginger and cinnamon and cook slowly for a few minutes to release aromas.
Stir in seeds (if desired) and sugar.
Add a little water if needed. Slowly reduce to a thick syrupy texture. Set aside.

The Cake

Pantry Must Haves
100ml (1/2 cup) of vegetable oil
150g of plain (all purpose)flour
1/2 tsp baking soda
3/4 tsp baking powder
pinch of salt
225g granulated sugar (caster)
2 eggs
3 Tbspns of sour cream or creme fraiche
1 1/2 cups of grated carrots

Directions

Sift flour, baking soda, baking powder and salt into a large bowl.
Stir in sugar.
In another bowl whisk eggs, oil and cream.
Add flour and mix at a medium speed.
Stir in caramelized ginger mixture

Scoop into patty pans (cupcake cases) using an ice cream scooper (1 1/2 scoops per case)
Cook for 20- 30 minutes til golden brown.
Cool.

Serve with Cream Cheese icing
6 Tbspns of Cream Cheese
6 Tbspns of Butter
3 cups of icing sugar
Beat all ingredients together. Spread or pipe icing, and top with grated carrot or a mini carrot stick

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!

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