A Carrot, Ginger And Cinnamon Cupcake
Three kinds of spice flavor a fall cupcake. Amy Spiro
As soon as September 1 hits I'm all about fall. I've just about had enough of summer with it's heatwaves and sweating, and I'm more than ready to move to the elegance of autumn. And nothing spells (or smells) more like fall than these cupcakes: chock full of carrots, ginger, orange zest and cinnamon. The cupcake is moist and dense from the carrots, and the cinnamony cream cheese frosting is the perfect pairing.
One of my favorite baking tips when using the zest of any citrus fruit is to mix it together with the sugar in the recipe first, then let it sit for 5 to 10 minutes. This infuses the flavor in to the sugar and ensures an extra punch of flavor in the final baked product. Because of the zest and the ginger I kept the spicing here to a minimum, but a little hit of ground cloves wouldn't go amiss in this recipe.
Amy Spiro is a journalist and writer based in Jerusalem. She is a graduate of the Jerusalem Culinary Institute's baking and pastry track, a regular writer for The Jerusalem Post and blogs at bakingandmistaking.com. She also holds a BA in Journalism and Politics from NYU.