"What's Up Doc . . . Cupcakes?"


      What’s up doc? It’s these adorable carrot-topped cupcakes that would be especially perfect to serve for an Easter Tea. Topped with marzipan carrots, these cupcakes are packed with delicious and nutritional goodies that will satisfy even the sweetest tooth!  Here we see Pastry Insructor Chef Joseph DiPaolo of Le Cordon Bleu College of Culinary Arts Atlanta beginning to prepare these sweet treats. 

      Preheat oven to 350 degrees F. Line 24 muffin cups with paper cupcake liners. 










    

     In a medium bowl, Chef DiPaolo combines flour, cinnamon, baking soda, baking powder and salt. He sets that aside. 
      In a microwave-safe bowl, mix the raisins and orange juice. Microwave on high for 30-60 seconds until the raisins are softened. Set aside. 
      In a large bowl, he combines the sugar, oil and eggs and beats for two minutes (an electric mixer at medium-low speed would work well). 
      At low speed, alternately beat in flour mixture, shredded carrots and raisins until combined. 


      Chef DiPaolo pours the batter into the cupcake liners, dividing equally among them. He bakes them for 18 minutes, or until a pick inserted into the centers comes out clean. Then they are cooled. 



 


     Chef DiPaolo then spreads each cupcake with the frosting and readies the cupcakes to decorate with Marzipan carrots. 

      To make Marzipan carrots, divide the Marzipan into one large portion and one small portion. Knead orange food coloring into the large portion, and knead green food coloring into the small portion. Roll the orange Marzipan into a 1/2” thick rope. Roll the green Marzipan into a 1/4” thick rope. Cut the green Marzipan into 1/2” long pieces. Cut the orange Marzipan into 1" long
 pieces. Roll the orange pieces into cone-shaped “carrots.” Lightly press the dull side of a knife onto the “carrots” to create horizontal lines. With scissors, snip one end of each green piece to create “leaves.” Press the “leaves” onto the back of each “carrot.”

     Chef DiPaolo placed a couple of carrots on top of each cupcake, and he was finished!   They almost look too good to eat.  What darling little masterpieces they are.  Any child would be thrilled to have these served to them with Afternoon Tea.  And adults would be, too!
      Serve up these little cuties with a cup of Bigelow’s Cinnamon Spice tea, and your friends will hippity-hop all the way to your Afternoon Tea table.


     Our sincerest appreciation goes to Todd Kazenske, Executive Chef and Joseph DiPaolo, Pastry Chef of the Le Cordon Bleu College of Culinary Arts in Atlanta for going to the trouble of preparing these fantastic carrot-topped cupcakes for our newsletter.  We are forever grateful.


http://www.atlantaculinary.com/
Photos:  © Le Cordon Bleu College of Culinary Arts Atlanta