Carrot Cake Cupcakes

This is a really decadent and well balanced carrot cake formula. If you want to bake it like a cake then you will need to bake it at a lower temperature for a longer amount of time, 325° F for 25-30 minutes is what is recommended in the book. As a general rule larger items get baked for lower temperatures for longer periods of time.


This formula is from the Michel Suas Book Advanced Bread and Pastry, A Professional Approach, Pg. 701
Formula: yields about 60-80 cupcakes
50.6 % Canola oil, 477 g
57% Buttermilk, 537 g
145.6% Sugar, 1.372 kg
5.1% Vanilla, 48 g
50.6% Eggs, 477 g
75.9% Bread flour, 715 g
24.1% Pastry flour, 227 g
3.8% Baking soda, 36 g
1.5% Cinnamon, 14 g
1% Salt, 9 g
75.9% Pineapple, crushed, 715 g
83.5% Carrots, grated, 787 g
24.1% Coconuts, shredded, 227 g
38% Walnuts, toasted, 358 g
Total: 636.70%




MOP: Well method
This formula can easily be done by hand, or with a mixer.

• Prep muffin pans. Spray and dust fully with flour.
• Sift dry ingredients: bread flour, pastry flour, baking soda, salt.  Set aside.
• Combine tenderizers and spices: pineapple, carrots, coconuts, walnuts, and cinnamon. Set aside.
• Combine oil, buttermilk, vanilla, sugar, and eggs in a large bowl.
• Add sifted dry ingredients in stages. Fully incorporate.
• Fold in tenderizers and spices until combined.
• Use a portion scoop and fill prepped muffin pans 2/3 of the way up (aprox. 6 - 7 oz.)
• Bake at 370° for 10-15 minutes in a convection oven.
• De-pan by knocking the muffins out of the pan. Turn the muffins over and let cool, completely on a wire rack (the wire rack helps avoid soggy-ness).

Assembly:

• Frost the cupcakes with a cream cheese icing. Use a large star tip: 826 or 828 tip. Pipe a large, flat, rosette on top of each cupcake.
• Top with carrot design if you desire.