CARROT

CUPCAKES

Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
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Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 CARROT CUPCAKES
for 9 cupcakes

GELATINE MASS

Ingrеdients Total weight: ~ 14 g 100%

Powdered gelatine 200 Bloom 2g 14%

Cold water 12 g 86%

1 Pour the powdered gelatine into a clean container and add cold water. Gently stir with a whisk.

2 Place the mixture in the fridge for 10-15 minutes for the gelatine to swell and bloom.

3 Then take the mass out of the fridge and melt it. If there is any foam, remove it with a sieve.

4 Put the mass back into the fridge to set completely. Then cut it into cubes with scissors so it can
be weighed and worked with more conveniently. The ratio of gelatin to water should always be
1:6 (one part of gelatine and six parts of water).

5 You can make the gelatine mass in advance and store it in the fridge for up to 2 days.
TIP
If you are using gelatine leaves, take the same weight of them as you would with powdered gelatine and soak them in
cold water. The gelatine leaves will absorb the right amount of water they need. Then squeeze them and use them as
required.

VANILLA CREAM CHEESE FROSTING

Ingrеdients Total weight: ~ 345 g 100%

Gelatine mass 12 g 4%
Whipping cream 35% (1) 35 g 10%
Honey 23 g 7%
Cream cheese 92 g 27%
Whipping cream 35% (2) 184 g 53%
Vanilla ½ pod

1 Split the vanilla pod lengthwise and scrape out the seeds with the tip of a knife.

2 Add the whipping cream (1), honey, gelatin mass and vanilla pod seeds to a saucepan. Bring the
mixture to a medium heat (around 60-80 °C / 140-176 °F).

3 Remove the saucepan from the heat and add the cream cheese. Transfer the mixture to a
measuring cup and blend with a hand blender until smooth.

4 Add the cold whipping cream (2) and mix with a spatula to combine.

5 Cover the mixture with cling film in contact and put in the fridge for at least 6 hours. This will
allow the gelatine and fat molecules to stabilize, making for a better texture when whipped.
TIP
You can use any type of cream cheese in this recipe. We recommend using a full-fat one, containing at least 30% fat.
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Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 CARROT CUPCAKES
for 9 cupcakes

ORANGE JAM

Ingrеdients Total weight: ~ 213 g 100%

Orange zest 60 g 29%

Orange segments 120 g 57%
Glucose syrup 30 g 14%
Sea salt 3g <1%

1 Remove the zest from the oranges with a sharp knife or a vegetable peeler. Try to only remove
the orange part.

2 Boil 1l of water with 10 g of salt. Add the orange zest to it and boil for 10 minutes. Then drain the
zest.

3 Boil another litre of water, but this time without the salt. Add the orange zest to it and boil for
another 10 minutes. Then drain the zest.

4 Cut the segments from the orange, being careful to remove all the white parts.

5 Add the cooked orange zest, orange segments and glucose syrup in a saucepan. Bring to a boil
and cook on medium heat until the zest becomes very soft and the mixture thickens slightly. This
should take about 10 minutes.

6 Remove from the stove and process with a hand blender until smooth.

7 Transfer to a clean bowl, cover with cling film in contact and place in the fridge to cool
completely. This jam can be stored in the fridge for up to 7 days. You can also keep it in the
freezer at -18 °C / 0.4 °F for up to 3 months.

Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 CARROT CUPCAKES
for 9 cupcakes

CARROT CAKE

Ingrеdients Total weight: ~ 635 g 100%

Whole eggs 90 g 14%

Sugar 64 g 10%
Brown sugar 27 g 4%
Sea salt 1.5 g <1%
Grapeseed oil 40 g 6%
All-purpose flour 96 g 15%
Corn starch 12 g 2%
Baking powder 7g 1%
Hazelnut powder 27 g 4%
Ground cinnamon 1.5 g <1%
Ginger powder 1.5 g <1%
Grated carrots 227 g 36%
Chopped roasted hazelnuts 40 g 6%
Nutmeg 1 pc <1%

1 Preheat the oven to 165 °C / 329 °F. Prepare a baking tray and paper cups for the cupcakes.

2 Combine the eggs, the two kinds of sugar and salt in a mixer bowl. Whip on medium speed until
a pale colour and light, airy texture is achieved.

3 Slowly add the grapeseed oil to the egg mixture and mix with a whisk to combine.

4 Sift the flour with the cornstarch and baking powder. Add the hazelnut powder and ground
cinnamon. Mix everything with a whisk.

5 Gradually fold the dry ingredients into the egg mixture using a silicone spatula.

6 Then add the grated carrots and chopped hazelnuts and mix gently to incorporate.

7 Transfer the cake batter to a piping bag and pipe 60 g of it into each paper cup.

8 Bake for 10-12 minutes until the cupcakes rise. When ready, a toothpick inserted into the centre
of the cupcake will come out clean and dry.

9 Transfer the cupcakes to a rack and leave them to cool down at room temperature.
TIP
You can freeze the baked cupcakes for up to 1 month. Store them at -18 °C / 0.4 °F in a sealed container. When
needed, defrost them at room temperature.

Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva
 CARROT CUPCAKES
for 9 cupcakes

ASSEMBLING THE CUPCAKES

Ingrеdients

Baked chilled cupcakes

Stabilized orange jam

1 Using a melon baller 3 cm in diameter, make a hole in the centre of each carrot cupcake.

2 Take the orange jam from the fridge and soften it with a spatula. Transfer it to a piping bag.

3 Fill each cavity with the jam (about 10 g per cupcake).

4 Place the cupcakes in the fridge until it is time to decorate them.

DECORATING THE CUPCAKES

Ingrеdients

Chilled assembled cupcakes

Stabilized orange jam
Stabilized vanilla cream cheese frosting
Vanilla powder 5g

1 Add the vanilla frosting to a mixer bowl and whip until a creamy and pipeable texture is obtained.
It should resemble a soft-serve ice-cream. Be careful not to over-whip it, otherwise it will turn
grainy and will have an unpleasant greasy mouthfeel.

2 Transfer the whipped frosting to a piping bag fitted with a Closed Star tip 11 mm in diameter.
Pipe domes of frosting on top of each cupcake (about 25-30 g per cupcake).

3 Sprinkle some vanilla powder on top of each cupcake.

4 Decorate the cupcakes with dots of orange jam, piped between the frosting domes.

5 Place the decorated cupcakes in the fridge for 30 minutes to stabilize the frosting.

6 The finished cupcakes can be stored in the fridge for 72 hours at 3-5 °C / 37-41 °F. Alternatively,
you can freeze them in a sealed container for up to 1 month at -18 °C / 0.4 °F.

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Copyright©2022 International Culinary Academy KICA, All rights reserved. Photo credit: Nataliya Khoroshaeva