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just made these delicious carrot cupcakes but would like to cut the oil in them, can any of you
- Thread starter wildwoods
- Start date
rec: carrot cake cupcakes - from barefoot contessa parties.
makes 22 cupcakes (i did 12 and one 8" round cake)
2 cups granulated sugar
1 1/3 cups veg oil
3 extra large eggs at room temp (i used 4 smallish large ones)
1 tsp vanilla
2 cups ap flour plus 1 tbsp
2 tsp cinnamon
2 tsp baking soda
1 1/2 tsp salt
1 lb carrots, grated
1 cup raisins
1 cup chopped walnuts (i left 'em out)
beat the sugar, oil and eggs until light yellow. add vanilla. in another bowl, sift together 2 cups flour, the cinnamon, soda and salt. add the dry to the wet. toss the carrots, raisins and nuts with 1 tbsp flour. add to batter and mix well (she suggests using your hands but my ka handled it just fine). scoop batter into lined muffin cups till each is almost full. bake @400 for 10 min, then lower temp to 350 and bake for 35 min till tester comes out clean. (the cupcakes took about 10 min less and the 8" cake about 10 min more for me in my crummy 'no-stick' pans).
frosting:
3/4 lb cream cheese at room temp
1/2 lb unsalted butter at room temp
1 tsp vanilla
1 lb confectioners' sugar
(i added a splash of lemon oil)
mix the cream cheese, butter and vanilla till just combined. add sugar and mix till smooth.
decoration:
2 tbsp unsalted butter
1 cup grated or shave carrots
3 tbsp good maple syrup
melt butter in skillet over med heat. add carrots and syrup and saute for 2-3 min, till the carrots are tender. spread on paper towel to cool. when cakes are cool, frost generously and garnish with big pinches of sauteed carrots.
makes 22 cupcakes (i did 12 and one 8" round cake)
2 cups granulated sugar
1 1/3 cups veg oil
3 extra large eggs at room temp (i used 4 smallish large ones)
1 tsp vanilla
2 cups ap flour plus 1 tbsp
2 tsp cinnamon
2 tsp baking soda
1 1/2 tsp salt
1 lb carrots, grated
1 cup raisins
1 cup chopped walnuts (i left 'em out)
beat the sugar, oil and eggs until light yellow. add vanilla. in another bowl, sift together 2 cups flour, the cinnamon, soda and salt. add the dry to the wet. toss the carrots, raisins and nuts with 1 tbsp flour. add to batter and mix well (she suggests using your hands but my ka handled it just fine). scoop batter into lined muffin cups till each is almost full. bake @400 for 10 min, then lower temp to 350 and bake for 35 min till tester comes out clean. (the cupcakes took about 10 min less and the 8" cake about 10 min more for me in my crummy 'no-stick' pans).
frosting:
3/4 lb cream cheese at room temp
1/2 lb unsalted butter at room temp
1 tsp vanilla
1 lb confectioners' sugar
(i added a splash of lemon oil)
mix the cream cheese, butter and vanilla till just combined. add sugar and mix till smooth.
decoration:
2 tbsp unsalted butter
1 cup grated or shave carrots
3 tbsp good maple syrup
melt butter in skillet over med heat. add carrots and syrup and saute for 2-3 min, till the carrots are tender. spread on paper towel to cool. when cakes are cool, frost generously and garnish with big pinches of sauteed carrots.
I think they (whoever "they" are!) say that you can cut the oil by at least
one-half, but be sure and add some sort of substitute, such as applesauce (or other fruit puree) or yogurt, to make up the volume that the oil would've taken up, to "provide and retain moisture". Lik (from Epi) says that you can't OMIT the oil unless you also add a "tenderizing agent" such as buttermilk or SUGAR (!).
So I think I'd substitute lowfat yogurt with/instead of the fruit puree.
http://www.epicurious.com/bonappetit/health/applesauce
one-half, but be sure and add some sort of substitute, such as applesauce (or other fruit puree) or yogurt, to make up the volume that the oil would've taken up, to "provide and retain moisture". Lik (from Epi) says that you can't OMIT the oil unless you also add a "tenderizing agent" such as buttermilk or SUGAR (!).
So I think I'd substitute lowfat yogurt with/instead of the fruit puree.
http://www.epicurious.com/bonappetit/health/applesauce
stephanie-oh
Well-known member
Cutting oil in carrot cupcakes....
Just made a very similar recipe for carrot cupcakes last wknd, calling for same am't of oil (1 1/3 cup) which I reduced to 1 cup oil + 1/3 cup applesauce. They turned out wonderful and I received many requests for recipe. I wouldn't hesitate to do so again, however, the idea of using buttermilk or esp. yogurt, sounds very tempting! Steph
Just made a very similar recipe for carrot cupcakes last wknd, calling for same am't of oil (1 1/3 cup) which I reduced to 1 cup oil + 1/3 cup applesauce. They turned out wonderful and I received many requests for recipe. I wouldn't hesitate to do so again, however, the idea of using buttermilk or esp. yogurt, sounds very tempting! Steph