Carrot Cake Cupcakes
Cake:
3 cups Flour
1½ tsp Baking Powder
1 tsp Baking Soda
1 tbsp French Toast Sugar Shaker
1 tsp Vanilla Bean Sea Salt
1½ cups Blood Orange EVOO
½ cup Milk
½ cup Brown Sugar
2 cups Carrot, grated
¼ cup Orange Juice
3 Eggs
1 cup Granulated Sugar
½ cup Sweetened Shredded Coconut
½ cup Pistachios, roughly chopped
Zest of one Orange
Directions:
Preheat oven to 350F. Grease or line 2 cupcake tins (for 24 cupcakes).
In a large mixing bowl, combine flour, baking powder and soda, French Toast Sugar Shaker, and Vanilla Bean Sea Salt.
In a separate bowl, whisk together milk, eggs, Blood Orange EVOO, orange zest, and sugar.
Stir in carrots, coconut, and pistachios. Add in flour mixture and stir until combined.
Scoop batter into cupcake tins and bake for 15-20 minutes, or until toothpick comes out clean. Allow to cool before frosting.
Frosting:
12 oz Cream Cheese
Zest of one Orange
1 cup Butter
5 cups Powdered Sugar
½ tsp Vanilla Bean Sea Salt
½ cup Blood Orange Marmalade
Sweetened Shredded Coconut, for decorating
Mini Chocolate Eggs, for decorating
Directions:
In a stand mixer, beat together cream cheese and butter.
Add in powdered sugar, and Vanilla Bean Sea Salt.
Beat until light and fluffy. If the frosting is too wet, beat in more powdered sugar until light and fluffy.
Beat Blood Orange Marmalade into frosting until just combined (streaks of jam should be visible.)
Frost cupcakes, then top with shredded coconut and chocolate eggs, if desired. Enjoy!
