Carrot cupcakes with salted caramel
Fluffy, pillowy and melt-in-your-mouth carrot cupcakes with salted caramel and topped with caramel popcorn. Do, I need to add anything else....?
If you are a big fun of carrot cake with a twist - this recipe is for you. Light as a feather carrot cake filled with homemade gooey salted caramel and topped generously with homemade salted caramel popcorn.
How to make carrot cupcakes with salted caramel
Nothing is too complicated about this recipe.
Starting with cupcakes, you basically need to add dry ingredients and wet ingredients together and mix until just combined. My only tip would be to try and grate carrots on a rougher side of your grater not on a smallest one. I hope you know what I mean. It makes the difference in the texture of carrot cupcake.
Adding homemade salted caramel is the best part. I love my recipe for salted caramel! it is just the best and you need to check it out! It is smooth, thick and just heavenly, the consistency is just perfect to create this oozing effect when you bite into your cupcake. Moreover, it is very easy to make and requires only few ingredients.
The last but not least in popcorn. I used homemade popcorn but you can use shop-bought if you do not have access to homemade. Just mix popcorn with salted caramel and voila. Done.
What do carrot cupcakes with salted caramel taste like?
These cupcakes taste great! They are very light and airy and very moist. This is due to the right balance of wet and dry ingredients and a generous amount of juicy carrots. In addition to this, I would like to mention that you can not taste carrot at all. These cupcakes are filled with thick and smooth homemade salted caramel. After taking a bite, the caramel sauce is oozing from a cupcake and adds richness and a hint of saltiness. Lastly, caramel popcorn adds extra crunch and a wow effect.
If you are looking for an interesting and delicious recipe for a birthday, party or if you want to just bake something for the weekend, this recipe is definitely for you
Or, if you are looking for some other cupcake flavours, why do not you check out this:
Black forest brownie cupcakes - perfect dessert for brownies and forest fruit lovers
Click this link if you want to see the best recipes for cupcakes
I hope you will make my recipe and if you do, please leave a comment below and let me know your feedback. You can also find me on social media such as Facebook, Instagram, Pinterest, Gab and Gettr. Please say hi and do not forget to tag me in if you make my recipe. I love seeing your creations.
Recipe source –my own
Cheers!
Fluffy, pillowy and melt-in-your-mouth carrot cupcakes filled with homemade salted caramel and topped with caramel popcorn.
- 200 g AP flour (sifted)
- 100 g brown sugar (soft)
- 180 ml vegetable oil
- 3 large eggs
- 250 g carrots (washed, about 3 large carrots)
- 1and 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp vanilla extract
- 1 tsp cinnamon (powder)
- 1/2 tsp ginger (powder)
- 1/4 tsp nutmeg
- 100 g popcorn (to add on top (shop-bought or homemade))
- 1 portion from this recipe http://kitchenbyannak.com/salted-caramel/
Prepare cupcake baking tin and line it with cupcake liners. Set aside.
Grate carrots and set aside.
Preheat your oven to 160C° Fan.
In a medium bowl add flour, spices, baking powder and baking soda.
Ina second medium bowl mix together oil, sugar, carrots, vanilla and eggs until combined.
Add flour mixture to carrot mixture and mix together until just combined (not too long).
Divide the mixture between 12 cupcake liners and bake for about 25 min.
When cupcakes are ready, remove them from baking tin and place on a cooling rack.
Let the cupcakes cool down completely before proceeding further.
When cupcakes are cold completely, make a small hole in each cupcake. To do so, use an apple corer or cupcake corer or a knife.
Fill each cupcake with salted caramel. Set aside.
Transfer popcorn to a large bowl, add a few table spoons of salted caramel and mix together until popcorn is covered in caramel.
Form a cluster of popcorn in your hands and arrange it on top of a cupcake.
Store in the fridge for up to 3 days.
Bring cupcake to room temperature before serving.