Before we begin, you hafta promise me one thing… DO NOT (under any circumstances) add up the amount of butter and sugar in this recipe, because otherwise you might as well save yourself right now. These are an indulgence of magnificent proportions. And they are everything that such a thing should be:
sweet & satisfying
PLUS they contain a great deal of vegetable (let’s hear it for 4 cups of CARROTS!!) AND a great deal of healthy sugar (MAPLE SYRUP… hooray!), so I think we can call it even.ish.
- Preheat oven to 350°F (180°C). And line muffin pans with liners (2 dozen!)
- Grate carrots using a food processor. Measure out 4 cups (1 L) and set aside. Place fl our in a medium bowl. Sprinkle with baking powder, baking soda, salt, cinnamon and nutmeg. Stir to blend.
- Place butter in a large mixing bowl and beat with an electric mixer until creamy. Gradually beat in sugar, then beat on medium for about 3 minutes. Reduce speed to low and beat in eggs, then vanilla. It may look curdled. Then beating on low, gradually add about a third of flour mixture. Beat just until mixed, followed by the maple syrup. Beat in half the remaining flour followed by the milk, then end with the flour. Stir in carrots.
- Divide batter amongst the muffin tins. Bake until a toothpick comes out clean, from 35 to 40 minutes. Place on baking racks to cool.
- METHOD 1: To make frosting, cream butter. Add 1/2 cup confectioners sugar and mix until smooth. Add maple syrup, creamer, and spices, and mix to incorporate. Continue adding sugar, 1/2 cup at a time, mixing well between additions. Process until light and fluffy. Add more milk or sugar as needed to achieve the right consistency. Spread or pipe onto cooled cupcakes.
- METHOD 2: (aka MY method) Add all the ingredients to your food processor and pulse the SHIZ out of it all for about 2 minutes. Done.
- Add the pecans, spices and maple syrup to a frying pan and heat while stirring on medium temperature. Keep stirring until syrups becomes sticky and coats all the pecans evenly.
- Remove from heat and pour out onto a parchment lined cookie sheet, spread as evenly as possible. Sprinkle with salt if you wish. Leave to set for at least 30 minutes.
These were celebratory cupcakes in honour of my friend Roberta’s promotion. Congratulations, Roberta! We miss you already!! : )