Since everybody is crazy about cupcakes these days, and nearly everyone else is trying his/her hand at making one, here’s a basic recipe for a moist, hearty carrot cupcake with a thick coat of icing.
Ideally, cream cheese frosting is best for carrot cupcakes. However, this recipe calls for boiled icing so you can easily decorate the cupcakes. Swirl it, twirl it or make a hole in the middle and add fruits—the only limit is your imagination. You can then top the cupcake with candies, chocolate syrup, rice crispies or what-have-you.
“Carrot cakes are simpler and faster to bake,” says baking enthusiast Rudy Milay. “They’re easier to style, too. The boiled icing can also be done with chocolate cupcakes.”
Milay—who has done wedding and birthday cakes for celebrities such as Gloria Diaz, Tito Sotto, KC Concepcion, Pops Fernandez, Connie Reyes, Richard Gutierrez and even US Embassy consuls—adds that royal icing is another option for frosting cupcakes. However, royal icing dries quickly, though it has a shiny, hard matte finish. It’s often used for intricate piping decorations.
If you want to try royal icing for your carrot cupcake, here’s the basic recipe: 3 egg whites, 5 c powdered sugar, ¼ tsp cream of tartar. Beat all together in the mixer for five minutes.
On Christmas, you can put up a small dessert business starting with these cupcakes. Milay says the actual cost for each cupcake is about P7, but with a selling price of P20. Most ingredients are available in supermarkets. For cheaper and wholesale purchases of cinnamon, flour, baking soda and other baking supplies, Milay goes to Killion store in Quiapo; Jubilee store on 8th Avenue in Cubao, QC; or at Chocolate Lovers in QC.
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PHOTOS BY JOSEPH AGCAOILI