Light and Airy Carrot Cake Cupcakes with Hibiscus Tea Frosting
Pantry Recipe
Light and Airy Carrot Cake Cupcakes with Hibiscus Tea Frosting
These light and airy cupcakes are perfect for a weekend brunch or to serve with afternoon tea. The Stress Balance tea gives it an herbal flavor with notes of lemon peel, licorice root, and cardamom seed. The glaze has a tart and tangy sweetness and is a vibrant pink. The pepitas are optional.
Def let me know if you make this recipe! Tag me @chefcarlacontreras on Instagram.
Eat Well,
xo Chef Carla
PS: Learn how to make gorgeous filling salads in this mini-course. Insta-worthy Salads are just a drizzle of olive oil away! Let’s Make Salads
Ingredients:
Makes 10
Ingredients for Spring Carrot Cupcakes
1/2 cup cane sugar
1/2 cup light brown sugar, packed
1 stick butter (8 Tbsp.)
1/2 cup Greek yogurt
2 large eggs
1 Tbsp. vanilla
1 Tadin Stress Balance tea bag brewed in 1/3 cup of water
1 1/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. sea salt
1 1/2 cup unbleached all-purpose flour
2 cups shredded carrots (about 1 pound)
Ingredients for Hibiscus Tea Glaze
2 Tadin Hibiscus tea bags
3 Tbsp. boiling water
1 1/2 cup of powdered sugar
1/16 tsp. sea salt
2 Tbsp. pepitas, garnish
Instructions:
Mix the sugar and butter in a stand mixer or by hand until light and fluffy (about three minutes).
Add the eggs, Greek yogurt, and vanilla and mix until incorporated for about one minute.
Add the baking powder, baking soda, flour, and carrots and mix for about 30 seconds until just combined.
Scoop 1/4 cup into cupcake liners (you should end up with around 10 cupcakes).
Bake for 25 to 30 minutes at 350 degrees Fahrenheit or until a toothpick comes clean. Cool the cupcakes for 20 to 30 minutes before dipping them in the glaze (recipe below).
Instructions for Hibiscus Tea Glaze:
- Pour boiling water over the hibiscus tea bags in a small heatproof jar or teacup. Let steep for five minutes.
- Add the powdered sugar and salt to a small bowl and whisk with a fork for about 30 seconds.
- Pour in the steeped tea slowly and mix until combined.
- Dip each cooled cupcake in the glaze and sprinkle with the pepitas.
- Store in an airtight container for 24 hours on the counter, three days in the fridge, or in the freezer for up to three months.
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