Carrot Cupcakes with Brown Butter Cream Cheese Frosting

This recipe is Dahlia Bakery’s most popular cupcake. Although this is not my favourite carrot batter (I prefer The Hummingbird Bakery’s carrot cake. I’ll post that recipe when I get around to baking it again.), my taste-testers liked these cupcakes a lot. While some raved about the brown butter cream cheese frosting that is salty and tangy, others appreciated the interesting blend of spices. Curry powder makes a surprising appearance along with the more traditional cinnamon and ginger. The layering of flavours adds depth to this dessert.

Plan accordingly: the cupcake batter needs to be refrigerated for 8 hours or overnight.

Make sure to follow step 2: sifting the ingredients. To be honest, I tend to skip this step… often :S Don’t be lazy; retrieve that sifter from your cupboard. It will make a difference when it comes to texture. Almond meal (flour) can be grainy.

If you substitute table salt for kosher salt, make sure to use only about half the amount of salt.

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Bon appétit!

Recipe Source: Dahlia Bakery Cookbook

Yields 12 cupcakes

Ingredients:
•cupcakes
14 tbsp. (1 3/4 sticks/200 grams) unsalted butter
250 grams (1 1/4 cups) packed brown sugar
100 grams (1 cup) almond meal
100 grams (3/4 cup) cake flour
1 3/4 tsp. baking powder
1 tsp. ground ginger
3/4 tsp. curry powder
3/4 tsp. ground cinnamon
8 egg whites, at room temperature
3/4 tsp. kosher salt
115 grams (1 cup) finely shredded carrots (about 1 large carrot)
•frosting
227 grams (2 sticks/ 1 cup) unsalted butter
454 grams cream cheese, softened
135 grams (1 cup) powdered sugar, sifted
2 tsp. pure vanilla extract
3/4 tsp. kosher salt

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Instructions:
•cupcakes
1) Brown butter: Melt the butter in a small saucepan over medium heat, stir often. Cook until golden brown, about 5 minutes. Remove the saucepan from the heat and transfer the brown butter to a large bowl. Let cool to room temperature.
2) In another large bowl, sift the flour, baking powder, brown sugar, almond meal, cinnamon, curry powder, and ginger together.
3) Incorporate the egg whites and salt to the dry ingredients. Whisk until smooth.
4) Pour 1/4 of the batter into the cooled brown butter. Whisk until well combined.
5) Pour the brown butter mixture into the batter. Whisk to combine.
6) Use a spatula to fold in the carrots.
7) Cover the bowl and refrigerate the batter for 8 hours or overnight.
8) Preheat the oven to 350F and line a cupcake tin with 12 paper liners.
9) Use an ice cream scoop to distribute the batter evenly in the cupcake tin.
10) Bake for 25 to 28 minutes, until the tops of the cupcakes are domed and golden brown.
11) Transfer the tin from the oven to a wire rack. Cool the cupcakes to room temperature.
•frosting
1) Brown butter: Melt the butter in a small saucepan over medium heat, stir often. Cook until golden brown, about 5 minutes. Remove the saucepan from the heat and transfer the brown butter to a large bowl. Let cool to room temperature.
2) In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, powdered sugar, vanilla extract, and salt together, about 2 minutes.
3) Lower the speed and drizzle in the brown butter. Beat for 1 more minute.
4) Use a pastry bag with a tip to pipe the frosting onto the cupcakes.

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