Carrot cupcakes with sea buckthorn curd

Ingredients

Muffins

225 grams (8 ounces) flour
5 grams (0.18 ounces) baking powder
5 grams (0.18 ounces) baking soda
300 grams (10.58 ounces) grated carrots
150 grams (5.29 ounces) walnuts
5 grams (0.18 ounces) salt
10 grams (0.35 ounces) butter
3 eggs
200 grams (7.05 ounces) sugar
180 grams (6.34 ounces) vegetable oil
zest of 1 orange
juice of 0.5 oranges

Sea Buckthorn Curd

170 grams (6 ounces) sea buckthorn puree
200 grams (7.05 ounces) sugar
200 grams (7.05 ounces) butter
4 eggs

Frosting

250 grams (8.82 ounces) cream cheese
50 grams (1.76 ounces) powdered sugar
70 grams (2.47 ounces) butter

Equipment

Fine Grater
Tip: Ensure your carrots are grated finely to blend seamlessly into the batter.
Blender
Hint: A good blender will make quick work of your sea buckthorn berries for the curd.
Mixing Bowls
Tip: Always have a variety of bowl sizes on hand for different ingredients and mixtures.
Whisk
Hint: Use a hand or electric whisk to whip eggs and sugar until they’re fluffy.
Muffin Tray
Tip: Ensure you pre-grease or use muffin liners for easy removal.
Sieve
Hint: Sifting flour and other dry ingredients ensures a light and airy texture.
Water Bath Setup
Tip: Use a heatproof bowl over a pot of simmering water for gentle heating.

Instructions

Step 1

Step 1: Wash the carrots, peel, and grate them finely. Tip: Fresh carrots are best for a moist texture.

Step 2

Step 2: Remove the zest from the orange, and squeeze the juice from half of it. Tip: A microplane is great for zesting.

Step 3

Step 3: Finely chop the walnuts using a knife or blender and fry them in a dry frying pan. Immediately add 10 grams of butter and salt, then mix. Tip: Toasting the nuts brings out their flavor.

Step 4

Step 4: Whip the eggs with sugar until light and fluffy. Tip: This may take around 3-4 minutes with an electric mixer.

Step 5

Step 5: Continue whipping while you pour in the vegetable oil. Tip: Add the oil slowly for better incorporation.

Step 6

Step 6: Sift the flour, baking soda, and baking powder together. Gradually add them to the egg mixture while whipping. Tip: Sifting ensures the dry ingredients are well-mixed and aerated.

Step 7

Step 7: Add the orange juice and zest, and whip until smooth. Tip: The zest adds a burst of orange flavor.

Step 8

Step 8: Add the grated carrots and nuts. Mix everything well. Tip: Fold in gently to avoid deflating the batter.

Step 9

Step 9: Fill the muffin molds with batter and bake in a preheated oven at 180°C (390°F) for 25 to 30 minutes. Tip: Use a toothpick to check for doneness; it should come out clean.

Step 10

Step 10: For the sea buckthorn curd, mash the sea buckthorn berries with a blender and pass the puree through a sieve. Tip: Make sure to remove all the seeds.

Step 11

Step 11: Whip the sugar and 150 grams of butter at room temperature until smooth. Tip: Room temperature ingredients mix better.

Step 12

Step 12: Add 150 grams of sea buckthorn puree and beat again until well combined. Tip: Gradually add the puree to prevent splashing.

Step 13

Step 13: Add the eggs one at a time, whipping well after each addition. Tip: Ensure each egg is fully incorporated before adding the next.

Step 14

Step 14: Place the bowl over a water bath and heat, stirring constantly, until the mixture is smooth. Tip: Use a whisk for constant stirring to avoid lumps.

Step 15

Step 15: Remove the bowl from the water bath, add 10 grams of cornstarch, stir, then pour the mixture into a saucepan and cook over medium heat until thickened. Tip: Cornstarch helps in achieving a smooth, thick texture.

Step 16

Step 16: Add 50 grams of cold butter to the finished curd and stir until smooth. Tip: The cold butter will create a glossy finish to the curd.

Step 17

Step 17: Pour in the remaining 20 grams of sea buckthorn puree and stir until smooth. Tip: This adds a final touch of freshness and flavor.

Step 18

Step 18: For a smoother texture, pass the curd through a sieve. If you prefer a chunkier texture, you can skip this step. Tip: Use a fine sieve for a velvety finish.

Step 19

Step 19: Cover the curd with cling film and let it cool, or transfer it to sterile jars and store in the fridge. Tip: Ensure the cling film touches the surface of the curd to prevent a skin from forming.

Step 20

Step 20: For the frosting, whip the butter and cream cheese at room temperature together with the powdered sugar until smooth. Tip: Use a paddle attachment on your mixer for best results.

Servings

🥕 These delightful muffins are best served warm, allowing the full medley of flavors to shine. Imagine biting into a warm, soft muffin, the zest of orange tantalizing your taste buds while chunks of walnut add the perfect bite. A spoonful of sea buckthorn curd on the side elevates this experience to a whole new level!

🍊 For a brunch sensation, serve these muffins alongside a selection of fresh fruits and a pot of hot coffee or tea. 🍵🥝

🧁 Hosting a sweet tea party? These carrot and walnut muffins with sea buckthorn curd become the star of your pastry spread, surrounded by an assortment of finger sandwiches and delicate pastries. ☕🙌

🔥 Feeling adventurous? Try them with a dollop of Greek yogurt and a drizzle of honey for a flavor contrast that's absolutely divine. 🥄🍯

Variations

Gluten-Free Variation: 🌾 Swap the all-purpose flour with a gluten-free flour blend to maintain the same wonderful texture and taste. Ensure your baking powder is gluten-free! 💪

Vegan Variation: 🌱 Replace the eggs with flax eggs (one tablespoon of ground flaxseed mixed with three tablespoons of water per egg). Use plant-based butter and vegan cream cheese for the frosting, and swap honey (for the adventurous serving suggestion) with agave syrup. 🥥✨

Faq

Q: What can I use instead of sea buckthorn puree?
A: You can use lemon curd or any fruit puree you prefer like raspberry or passionfruit.
Q: Can I use pre-grated carrots?
A: Freshly grated carrots are best for texture and moisture, but pre-grated can work in a pinch. Just ensure they’re fine enough.
Q: Why is my batter too thick?
A: Gradually add the dry ingredients to ensure they blend well. If too thick, you can add a tablespoon of orange juice or water.
Q: How do I prevent my muffins from sticking to the liners?
A: Use high-quality muffin liners and lightly grease them with a bit of vegetable oil or butter.
Q: How long can I store the muffins and curd?
A: Muffins can be stored in an airtight container for up to three days. The curd can be refrigerated for up to two weeks.
Q: Can I freeze the muffins?
A: Yes, you can freeze the muffins (without the frosting) for up to three months. Thaw them to room temperature before serving.