Carrot cake cupcakes with eggnog whipped ganache
PREP TIME: 1 h r
COOK TIME: 2 2 - 2 5 m i n
YIELD: 1 3 - 1 4 cupcakes
Ingredients
FOR THE BATTER:
Large eggs 2 each
Sugar 210g
Neutral oil 100g
Salt 1/4tsp
Bread flour 136g
Cinnamon 1tsp
Baking Soda 1/2 tsp
Baking powder 1/4 tsp
Shredded/chopped carrots 245g
FOR THE EGGNOG WHIPPED GANACHE:
Heavy cream 200g
Corn syrup 20g
Vanilla bean 1/4ea
Fresh nutmeg 1/3 nut
Cinnamon 1/4tsp
Salt pinch
White chocolate couverture
220g Rum or brandy* 30g
Heavy cream (cold) 270g
Preparation
1. In a medium bowl, whisk the eggs, sugar, oil and salt together for about a minute until well combined.
2. Sift the dry ingredients and gently whisk in or mix with a rubber spatula. Do not overmix!
3. Fold in the carrots.
4. Fill the cupcake liners with about 3T (50g-ish) using a standard ice cream scoop.
5. Bake at 325 for 22-25 minutes (will depend on your oven!). They should be set in the center and a little springy. 6. Cool before frosting.
1. Heat the first amount of heavy cream with the cornsyrup, scraped bean, nutmeg, cinnamon and salt.
2. Pour over the white chocolate and liquor* (optional, you can use rum extract as well)
3. Blend with immersion blender, taking care not to incorporate too much air.
4. Add the cold cream last and blend again. Reserve in the fridge until the next day, then whip up to medium stiff peaks.
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