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1
Preheat the oven to 350 degrees F. Prepare the cupcake pans by spraying with nonstick coating and using cupcake liners.
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2
In a small bowl, pour the hot water over the raisins to rehydrate and set aside.
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3
In a medium mixing bowl, sift together the flour, baking powder, baking soda, salt, cocoa powder and cinnamon, and set aside.
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4
In a large mixing bowl, combine the corn oil, dark brown sugar, granulated sugar, vanilla and eggs.
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5
Mix well to fully incorporate.
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6
Combine the wet and the dry ingredients, stirring to fully incorporate.
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7
Drain the raisins and squeeze out the moisture.
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8
Fold them in to the batter with the carrots and walnuts.
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9
Scoop the batter into the prepared cupcake pans and bake until the cupcakes spring back when lightly touched with a finger, about 20 minutes.
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10
Cool.
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11
To assemble: Core and fill the cupcakes with the Maple Cinnamon Pastry Cream Filling after they have cooled.
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12
Frost the cupcakes with the Cream Cheese Frosting using a pastry bag or offset spatula.
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13
Optional garnish: Using orange and green food color and some marzipan or almond paste, form carrots by rolling a ball of marzipan in the palms of your hand.
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14
Use a knife to make marks in the carrots and make a small batch of greens to attach to each carrot.
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15
This recipe was created by a contestant during a cooking competition.
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16
The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
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17
The key to making pastry cream is in the set up.
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18
It's best to set the stage with everything before you start cooking anything.
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19
Cut the butter into small pieces and place in a medium mixing bowl with the maple flavoring and set aside.
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20
In a large mixing bowl, place 1/2 cup water and some ice and set aside; you will need it to help cool and stop the cooking of the pastry cream.
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21
In a medium mixing bowl, beat the eggs and set aside.
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22
In a small mixing bowl, combine 2 ounces sugar, cornstarch and cinnamon, and set aside.
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23
In a medium saucepan, combine the milk, the remaining 2 ounces sugar and vanilla bean.
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24
Now that the stage is set, add the sugar-cornstarch mixture to the eggs, mixing really well with a whisk.
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25
Bring the milk to a boil on the stove, and then temper it into the sugar-egg mixture (pour very slowly while whisking the eggs, so that you slowly raise the eggs' temperature).
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26
Put it all back into the pot and back on the stove.
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27
Whisking constantly, cook the pastry cream until it boils for at least 30 seconds.
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28
It will quickly pass a lumpy stage and then get creamy and shiny.
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29
Immediately dump it into the bowl with the butter and mix to incorporate fully.
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30
Place the bowl in the prepared ice bath and stir to cool.
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31
Cover the surface with plastic wrap and refrigerate until set, about 1 hour.
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32
In a large mixing bowl of a stand mixer, beat the butter to soften.
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33
Add the cream cheese in bits, about 2 tablespoons at a time.
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34
Scrape down the bowl and mix on medium speed until fully combined.
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35
Add the powdered sugar and mix until incorporated.
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36
Mix in the vanilla.
