Cupcake Wars 2021
6th Annual Ithaca Cupcake Baking Contest is ON!
In support of mental health & suicide prevention initiatives in Tompkins County.
Virtual edition, just like last year, due to COVID, I guess.
Virtual or not, I am happy to participate. That is the main joy of this event: participation.
***
There were some crappy things going on in life lately. They kinda always keep goiong on, if not one thing, then another. The thought of baking cupcakes for the contest, mixing up the batter, picking up the cupcake liners, then making frosting, cooling it all, piping, decorating, smells of cinnamon and buttery sweetness all around - just that thought alone was totally velvety soothing, making me smile, making me to look forward to the evenings of baking joy.
I picked my favorite kind of cupcake. Carrot cupcake with cream cheese frosting. Classic, and my absolute favorite. Recipe is so good, and so verstile, it can be used to make a regular rectangular cake, or multi-layer celebration cake, or cupcakes, or even the Bundt cake. The same recipe, for any type of cake, always comes out perfect, moist, and flavorful, and so delicious!
Recipe is adapted from Stella Parks and her book Bravetart.
For the cupcake batter I used browned butter instead of usually used canola oil; and for the frosting I combined cream cheese with thick milk pudding, to make it super extra smooth and velvety.
All decorated with twisty candied carrot ribbons & roses.
Perfectly wonderful, beautiful, humble, familiar, simple, delicious cupcake, pure sweet comfort & love.
Just like those mental health initiatives, so very much needed, always.
Ausra
Browned Butter Carrot Cupcakes
with Cream Cheese Frosting & Candied Carrot Roses
Carrot cake is my most all-time favorite: so comforting and delicious, always moist, and flavorful, and so easy to make. The recipe is extremely versatile: could be used for a layer cake, or cupcakes, or even a bundt cake. That is why for this year’s cupcake baking contest I decided to make carrot cupcakes, because I think this is my best cupcake recipe yet. For the batter I used browned butter instead of usually used canola oil, and toasted pecans instead of walnuts. And for the traditional cream cheese frosting, I added some custard-style pudding, to make the frosting super creamy and smooth. All decorated with candied carrot roses. Simple, humble cupcakes, nothing too fancy, pure comfort and love.
Cupcakes:
7 ounces pecans, toasted & chopped
1 pound carrots, peeled, shredded
8 ounces unsalted butter
7 ounces sugar
4 ounces light brown sugar
1 teaspoon ground cinnamon
1 teaspoons ground ginger
¼ teaspoon grated nutmeg
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
3 eggs
8 ounces flour
In a medium saucepan set over medium heat, cook butter until fragrant and begins to brown. Remove from the heat. Let cool slightly.
Line cupcake pan with paper liners. Preheat the oven to 350°F.
In a bowl of stand mixer fitted with whisk attachment, mix sugar, brown sugar, cinnamon, ginger, nutmeg, baking powder, baking soda, salt and eggs, until thick and fluffy. Drizzle in warm brown butter, mix until uniform, then add flours. Mix until smooth. Fold in shredded carrot and pecans.
Divide batter between the prepared cupcake pan, filling ¾ full. Bake until golden brown, about 25-30 minutes. Remove from the oven. Let cool completely.
Frosting:
6 ounces milk
4 ounces sugar
1 ½ ounces cornstarch
2 eggs
8 ounces cream cheese, art room temperature
6 ounces butter, at room temperature
In a medium saucepan heat milk until steamy hot. Remove from heat.
In a heatproof bowl mix sugar and cornstarch together, add eggs and mix well. While mixing constantly, slowly add hot milk in a thin stream. After all milk has been added, transfer mixture into the same saucepan that was used to heat the milk. Cook on low heat, whisking constantly, until custard thickens. Remove from heat. Let cool completely.
In a bowl of stand mixer fitted with paddle attachment, mix cream cheese and butter until smooth. Add cooled custard and whip until light and fluffy. Use right away, to frost the cupcakes.
Candied Carrot Roses:
4-6 medium carrots, peeled
8 ounces water
7 ounces sugar
Pinch of salt
Place carrots flat on a cutting board; using vegetable peeler, slice carrots into thin ribbons. Set aside.
In a medium saucepan combine water, sugar and salt. Bring to a boil. Drop carrot ribbons into boiling syrup, cook for 30 seconds. Take off the leat, let carrots cool in syrup.
When cool, transfer carrot ribbons onto the cooling rack, let most of the syrup drip off. Twist carrot ribbons into roses. Use right away, to decorate the cupcakes.
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Apples & Carrots & Cinnamon: The Season Is On, Not A Moment Too Soon 
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