GOLDEN VALLEY, Minn--When it comes to cupcakes, there's no doubt about it, Minneapolis Chef Kevin VanDeraa is tops. Recently the Twin Cities baker was crowned America's cupcake king of the Food Network's Cupcake Wars.
In addition to the title, VanDeraa, who owns Minneapolis Cupcake bakery won a $50,000 prize.
8 oz carrots, shredded
½ c dark raisins
½ c water, hot
2/3 c walnuts, toasted, chopped
6.5 oz all purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 ½ teaspoon cocoa powder
2 eggs
2 teaspoon vanilla extract
½ cup sugar
½ cup dark brown sugar
4.5 oz corn oil
Preheat oven to 350 degrees F
In a small bowl pour hot water over raisins to rehydrate, set aside. In a medium mixing bowl sift together flour, baking powder, baking soda, salt, cinnamon, and cocoa powder, set aside. In a large mixing bowl combine eggs, vanilla, sugar, dark brown sugar and corn oil, mix well to fully incorporate. Combine the wet and the dry ingredients stirring to fully incorporate. Fold in the carrots, walnuts and raisins (drained and moisture squeezed out)
Prepare cupcake pan by spraying with non stick coating and using cupcake liners. Scoop batter into cupcake pan and place in oven, bake approximately 20 min or until the cupcake springs back when lightly touched with finger.
Cream Cheese Frosting
4 oz Butter, room temp
16 oz Cream Cheese, room temp
1 teaspoon Vanilla extract
6 oz Powdered Sugar
In a large mixing bowl of a stand mixer beat the butter to soften, add the cream cheese in bits about 2 tablespoons at a time, scrape down the bowl and mix on medium speed until fully combined. Add the powdered sugar, mix until incorporated, mix in the vanilla.
Assembly
After they have cooled, frost cupcakes using a pastry bag a star tip after they have cooled
Optional garnish
Using orange and green food color dye some marzipan or almond paste and form carrots by rolling a ball of marzipan in the palms of your hand. Break the rolled marzipan in half and it will generally have the shape of a carrot. Use your fingers to finish shaping it. Use a knife to make marks in the carrot and make a small batch of greens to attach to carrot. Have fun with it, its just like making something out of play clay when you were a kid. You could use a green dyed almond sliver for the carrot greens if desired.
Yield: 16 cupcakes
Prep Time: 30 minutes
Cook Time: 20 minutes
Ease of Preparation: moderate
About Cupcake bakery
Cupcake bakery opened in 2004 at 3338 University Ave. S.E. in Minneapolis. Cupcake offers a wide variety of cupcakes and serves a full café menu. Cupcake also provides catering for parties, weddings and other events. A second location is planned for Grand Avenue in St. Paul. For more information, visit www.cup-cake.com.
(Copyright 2012 by KARE. All Rights Reserved. This material may not be published, broadcast, rewritten or redistributed.)