Latest Derington Creation: Carrot Chai Cupcakes w/ Cream Cheese Frosting and Guinness Chocolate Cupcakes w/ Bailey’s Buttercream
During Sukkot, I had the joy of making cupcakes to celebrate Heather’s birthday. She had tried a Carrot Chai cupcake at a recent wedding, and requested that I recreate it. I also decided to try this Guinness Chocolate cupcake that I had heard of. I must say, with the internet readily available, it is quite easy to find a couple recipes for ideas, and modify them to fit what I would like the outcome to be. So here are my takes on these two delicious cupcakes.
CHAI CARROT CUPCAKE
Cupcake Ingredients
▪ 4 large eggs
▪ 1 ½ cups (287g) granulated sugar 120g
▪ ½ cup (100g) packed brown sugar
▪ 1 ½ cups (337g) canola or vegetable oil
▪ 1 ¼ tsp (4.5g) baking powder
▪ 1 tsp (4g) baking soda
▪ ½ tsp (1g) salt
▪ 2 Tbsp chai spice*
▪ 2 ½ cups (248g) all-purpose flour
▪ 1 lb (6-7 small or 3-4 large) carrots,
peeled and grated
*Chai Spice
▪ 1 tsp ground cardamom
▪ 1 tsp ground cloves
▪ 1 ½ tsp ground cinnamon
▪ 1 ½ tsp ground ginger
▪ 1 tsp ground nutmeg
▪ a pinch of ground white pepper
Cream Cheese Frosting
▪ 2 (8 oz) packages cream cheese, softened
▪ ½ cup butter, softened
▪ 2 cups sifted confectioners’ sugar
▪ 1 teaspoon vanilla extract
Directions
Preheat the oven to 350 degrees F. Line muffin pan with cupcake liners.
In a large bowl (or standing mixer) beat together the eggs and sugar for approximately 3 minutes until well incorporated. Add oil and mix well. Continue mixing on low speed while adding baking powder, baking soda, salt, and chai spice. Slowly add the flour to the wet and mix until smooth and thoroughly combined. Fold in grated carrots after all other ingredients are mixed.
Divide the batter evenly among the cupcake tins about 3/4 filled. Put in oven and reduce temperature to 325 degrees F for 24 minutes. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
Yields roughly twenty-four cupcakes.
For the Cream Cheese Frosting
In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
Garnish with chai spice or curled carrot.
Cook’s Note: Frost the cupcakes with a butter knife or pipe it on with a large round tip.
GUINNESS CHOCOLATE CUPCAKES
Cupcake Ingredients
▪ 1 cup Guinness (or other stout)
▪ 1 cup (2 sticks) unsalted butter
▪ ¾ cup unsweetened cocoa powder
▪ 2 cups sifted all purpose flour
▪ 2 cups sugar
▪ 1 ½ teaspoons baking soda
▪ ¾ teaspoon salt
▪ 2 large eggs
▪ 2/3 cup sour cream
Bailey’s Buttercream Frosting
▪ 4 ½ cups sifted confectioners’ sugar
▪ 1 ½ sticks unsalted butter, softened
▪ 4 – 6 tablespoons Baileys Irish Cream
▪ pinch of salt
Directions
Preheat the oven to 350 degrees F. Line muffin pan with cupcake liners.
Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
In a large bowl whisk together flour, baking soda, and salt. Set aside.
Using a standing mixer, beat eggs, sugar, and sour cream to blend. Add in stout-chocolate mixture and beat just to combine. Slowly add flour mixture and beat briefly on low speed. Using rubber spatula, fold batter until completely combined.
Divide the batter evenly among the cupcake tins about 3/4 filled. Put in oven and reduce temperature to 325 degrees F for 24 minutes. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.
Yields roughly twenty-four cupcakes.
For the Bailey’s Buttercream Frosting
Whip the butter in the bowl of an electric mixer, or with a hand mixer, for several minutes. Add salt. Slowly add the powdered sugar beating until combined. Slowly add the Bailey’s until you reach your desired consistency. Frost the cupcakes with a butter knife or pipe it on with a large star tip.
Cook’s Note: I garnished them with a chocolate design. Melt chocolate in microwave safe dish. Pour into squeeze bottle. Dispense in desired shape onto wax paper. Put in freezer for at least 2 hours; and leave in refrigerator after that. Garnish just before serving.
This is a beautifully presented recipe – thanks for sharing!