Salted Caramel Carrot Cup Cakes

We are in the middle of a Salicylate challenge with our kids. In order to break them in gently, I decided to make carrot cup cakes. Carrots are a moderate Salicylate.  Thing is, just carrot cake seems ordinary and I wanted to try to make it extra special. I have seen so many gorgeous looking cakes on pinterest using salted caramel, and thought this was a good chance to try it in my Thermomix, an interesting combination for carrot.

I love the salted caramel sauce! I actually had to stop myself from eating it all with a spoon, lol! I also drizzled a heap more over my cup cake as I was eating, it was so yummy! It is also lovely poured over ice cream.

Domestic Diva - Salted Caramel Carrot Cup Cake

200g cashews
1 pear, tinned or fresh
3 large carrots, chopped into chunks
3 eggs
310g (2 cups) plain flour
2 teaspoons baking powder
120g veg oil
100g brown sugar
1/2 teaspoon salt
1 teaspoon vanilla essence

Pre-heat oven to 180°C

Chop cashews for 2 sec on speed 6. Set aside.
Add pear to the bowl and puree on speed 5 for 10 sec. Add carrot grate for 5 sec on speed 6.
Add remaining ingredients including the cashews. Mix on speed 5 for 10 sec, scrape down sides and mix for another 5 seconds.
Pour mixture into cupcake pans. Bake in oven for approx 25 – 30 minutes or until lightly browned and a skewer inserted comes out clean.

Salted Caramel sauce
200g Sugar
70g Rice Malt Syrup
250g cream
4 pinches of sea salt

Place all ingredients into TM Bowl. Cook for 15 minutes on 100 deg speed 4.
Keep sauce in the fridge in a sterilised jar. 

Domestic Diva - Salted Caramel Sauce

Salted Caramel Icing
250g Philladelphia cream cheese
110g Salted caramel sauce

Allow Sauce to cool before making the icing. Place ingredients into Thermomix bowl. Mix on speed 4 for 10 seconds.
Spread icing with a knife or a use a piping bag.
Drizzle the salted caramel sauce over the cup cakes to serve. 

Domestic Diva - Salted Caramel Carrot cup cake

 

Notes:
You could add 1 teaspoon of cinnamon to the cup cake mixture if you wanted to add some very high Salicylates.
The icing is also great to use as a dip for fruit when doing a challenge. Works well with apples, Nashi pear (moderate Salicylates), Rockmelon (high Salicylates), and any other fruit you are eating.  

 

Comments

  1. azizah mahad says:

    this so delicious.there are so creamy.Yummyyyyyyyyyyyyyyyyyy!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

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