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Carrot Easter Cupcakes with Cream Cheese Frosting
By Chef Maria Cummins
Course
dessert
Cuisine
american
Servings
Makes 12 Cupcakes
Ingredients
- 1 1/2 cups unbleached organic all-purpose flour, spooned and leveled
- 1 cup palm sugar, packed
- 2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 carrots, coarsely grated, about 1 1/2 cups
- 1/3 cup avocado oil
- 2 each large eggs, lightly beaten
- 1/2 teaspoon pure vanilla extract
- Orange and green fondant
- 4 tablespoons room-temperature unsalted organic butter
- 4 ounces room-temperature bar cream cheese low fat “Neufchatel “
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
Cupcakes
- Preheat oven to 350 degrees. Line cups of a standard (12-cup) muffin tin with paper or foil liners. Set aside.
- In a medium bowl, mix flour, palm sugar, baking powder, cinnamon, and salt. Mix in nuts.
- In another bowl, combine the carrots, oil, eggs and vanilla, add this to flour mixture and mix just until combined (do not over mix).
- Divide batter evenly among cups. Bake until a toothpick inserted in the center of a cupcake comes out clean, 16 minutes.
- Cool in tin on a wire rack for 10 minutes; turn cupcakes out, right side up, and cool completely.
- Decorate with cream cheese frosting and carrots shaped fondant.
Cream Cheese Frosting
Makes enough for 12 cupcakes
Ingredients
- 4 tablespoons room-temperature unsalted organic butter
- 4 ounces room-temperature bar cream cheese low fat “Neufchatel“
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- In a medium bowl, with an electric mixer, beat butter and cream cheese until smooth.
- Add confectioners' sugar and vanilla extract; beat until light and fluffy.
- Refrigerate until ready to use, up to 1 day.
Chef Maria Cummins
Born in Venezuela, Maria Cummins discovered her deep-rooted passion for food from an early age. Her culinary journey led her to Lima, Peru, where she immersed herself in the rich secrets of Peruvian gastronomy during part of her childhood. In her early twenties, she embarked on a new chapter by coming to the United States and delving into the Hospitality Industry in Boston, Massachusetts.
Maria's culinary adventure continued as she relocated to San Diego, California, where she made her mark by opening the renowned El Tucan Restaurant. Her extensive travels and diverse experiences greatly influenced her innovative culinary style, shaping the unique approach she is celebrated for today.
During her time in San Diego, Chef Maria not only honed her culinary skills but also gained a profound understanding of the importance of nutrition, particularly through the use of organic and unprocessed ingredients.
Today, Maria Cummins is the proud owner, founder, and head chef of the Real Food Academy, a culinary haven nestled in the vibrant city of Miami. Here, both kids and adults come together every week to share the joy of connecting through the power of Real Food and Real Fun!
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