3 Small Batch Cupcakes - Carrot cake, flourless chocolate & vanilla - Gemma's bigger bolder baking 116

Hi Bold Bakers! Since making small batch cupcakes that can be baked in a toaster oven, I have had tons of requests to show you more. So this week we are going to make three more popular flavors with big and bold decorations for spring time. So let’s get baking. I have taken my very best carrot cake, vanilla, and flourless chocolate cake recipes and made them into small batches that will yield you four perfect cupcakes. These can be made in a toaster oven or they can also be made in a regular oven for the same time and the same temperature. We are going to start out with my absolute favorite flavor for springtime, which is carrot cake. We’re going to start out by mixing out batter in a small bowl. Into your bowl, add in your sugar, egg, flavorless oil, and vanilla extract and then whisk them together really well. Into the wet ingredients, I’m going to add in flour, baking powder, baking soda, and some cinnamon, and then just mix them all together. What I love about these cupcakes is that they only require a handful of ingredients, a little bit of flour, a little bit of sugar. So if you only have a few things in your cupboard, this recipe is perfect. To this mix add in some grated carrot and some plump raisins. And then just mix it with a spatula until it comes together. Some people don’t like raisins in their carrot cake so feel free to leave them out but I absolutely love them. Perfect, only took a few minutes and these are ready for our cupcake tin. Divide your batter evenly between four cupcake wrappers. Now if you don’t have a little tray that’ll fit in a toaster oven like I do, you can always put your batter into little small silicone cupcake holders. Ok in no time at all, we have four carrot cake cupcakes ready for the toaster oven. Bake your cupcakes at 350 degrees Fahrenheit or 180 degrees Celsius until they’re firm on top. My timer just went off so I’m going to check on our cupcakes. You know your carrot cake cupcakes are done when you press down in the middle and it springs back and you can feel that it’s firm. Also they go a lovely golden brown. The recipes for these cupcakes and actually the recipes for large cakes can be found on my website, biggerbolderbaking.com. Once your carrot cupcakes have cooled, you can go ahead and decorate them. Start by piping some green buttercream around the top of your cupcake. Then I’m going to take some coconut that I dyed green and place it all around the top to make it look like grass. Then pipe some orange buttercream, moving up as you pipe to create a long carrot. To finish off this cupcake, I’m going to pipe some more green on top of the carrot. And there you have it, a garden full of carrot cupcakes. You know I have said before that I am not the best cake decorator, but look at this. I’m pretty proud of this little guy, it looks fantastic and it screams spring. I think the only thing I like better than carrot cake is carrot cake cupcakes. This is fantastic. I really hope you try this recipe because it is the best one I’ve come across. If you think this cupcake is cute, just wait until you see what’s coming up next. For our next spring cupcake, we are going to use a classic flavor, which is a vanilla cupcake. Just like before, we’re going to start out in a small bowl. Into your bowl, add in your egg, vanilla extract, melted butter, and buttermilk. And whisk all of these ingredients together. If buttermilk isn’t available in your country, it is really easy to make and I put a recipe for it on biggerbolderbaking.com. Ok, into our wet ingredients, we’re going to add in our dry. Add in your flour, white sugar, brown sugar, salt, baking powder, and baking soda. And then gently mix these ingredients together until just combined. I like to give my dry ingredients a little bit of a mix together and then fold them into the wet ingredients. I don’t know if you recognize this recipe but it is the same recipe as my funfetti cake. It is just one of my favorite cake recipes. When your batter is mixed, divide amongst your cupcake wrappers. You can already tell these are going to make good cupcakes because it already looks like a lovely batter. And there you have it, another lovely cupcake batter ready for the toaster oven. And then just like before, we’re going to pop them into the oven. That’s my timer again so my cupcakes are done. Very similar to the other cupcakes, you’ll know when they’re done because they go brown on top, and when you push down in the middle, it’s firm. These cupcakes fresh out of the oven smell amazing, full of vanilla. Our little cupcakes are cold so it’s time to decorate them. Ok now that we have them piped, we’re going to add on his little chick features. So with melted chocolate, I made some feet, his beak, and his eyes. This guy is so adorable. I think I’m getting the hang of this decorating thing. He is just so sweet. I think maybe a little too sweet to eat right now. I’m going to set him aside and save him and we’re going to get started on our next cupcake. Our next cupcake flavor is more like a brownie masquerading itself as a cupcake. It is flourless chocolate cake. In a small bowl, we’re going to add in our chocolate, and our butter, and then we’re going to melt these two ingredients together. You can do it over a bain-marie but what I like to do is just pop it in the microwave and keep a close eye on it. Once your chocolate is melted, we’re going to add in our brown sugar, egg, and vanilla extract and mix all these ingredients together. For the other cupcakes, I do give recommendations about how you can substitute the egg, but unfortunately for the brownies you can’t because it’s one of the main ingredients. Into this lovely, wobbly looking mix we’re going to add in our cocoa powder and our salt and then just gently fold in those ingredients. We can start to see already that this mix looks more like a brownie than a cupcake. It’s one of the reasons I like it. Just like before, pour your mixed batter into your cupcake tin. This mix looks like chocolate lava. These flourless chocolate cupcakes are so quick and easy to make and they’re all ready for the toaster oven. These cupcakes are done and I cannot wait to try them. You want to bake your flourless cupcakes until they’re just baked. You still want to have a little bit of softness in the middle because the less you cook them, the fudgier they’ll be. Our chocolate cupcakes have cooled down so we can go ahead and start piping our decorations on top. Pipe some chocolate buttercream around the top of your cupcake. Then sprinkle on a generous amount of toasted coconut. Then we’re going to finish off the top by placing our chocolate eggs in the nest. How beautiful is that cupcake? And so easy to make. I am a sucker for a flourless chocolate cake regardless so I know I’m really going to like this. This is like one brownie just for you, absolutely gorgeous. Whether you’re a fan of rich chocolate, moist carrot cake, or a good old fashioned traditional vanilla, there’s something here for everybody. For more fun and creative spring and Easter recipes, make sure you head over to my website. Thanks so much for watching and I’ll see you next week for more Bigger Bolder Baking.