Brown-butter carrot cupcakes from BraveTart: Iconic American Desserts (page 140) by Stella Parks

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on January 22, 2020

    I made 1/3 recipe, yielding 13 cupcakes (70 g batter each, slightly larger than stated). They baked in 23 min. The cakes had a very fine crumb for carrot cake, with a sturdy texture (good for layering), drier than most carrot cakes, but still moist enough. The spice flavor was strong. There were perhaps too many nuts. I also usually prefer raisins in carrot cake. The frosting was interesting - the cream cheese didn't stand out, but rather the vanilla (pudding) flavor. It was good though. The frosting was a dream to pipe - beautifully whipped. The overall combination of cake and frosting was very good.

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