Because today is Diwali (and my preceptor is Indian), I took the opportunity to create an Indian sweet inspired cupcake. Enter Halwa Cupcakes. Halwa is a carrot pudding with warm spices, nuts, and raisins. I love it! I also really like carrot cake, so combining the two and topping with a modified ginger cream cheese frosting could only produce delicious results. And it did!
Cupcake Project, adapted from Smitten Kitchen)
Makes 26 cupcakes
2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
3 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1 teaspoon ground cloves
1/2 teaspoon ground cardamom
1 1/2 cups sugar
1 1/4 cups canola oil
3 cups grated carrots
3/4 cup raisins
1 cup chopped cashews
1/2 cup chopped pistachios
8 ounces cream cheese, room temperature
6 ounces butter, room temperature
1 tablespoon grated fresh ginger
2 tea bags (or 3 tablespoons chai concentrate)
1 cardamom pod
2 cups powdered sugar
Grate carrots, set aside.
Beat eggs in mixer.
Add sugar and oil.
Beat in spices, baking soda, and salt.
Slowly add flour.
Beat in carrots.
Use spoon to mix in raisins, cashews, and pistachios.
Divide into paper-lined cupcake pans.
Bake for 15-20 minutes.
Submerge tea bags into small amount of boiling water.
Add seeds from cardamom pod to water.
After 5 minutes, remove tea bags and strain out seeds.
Beat cream cheese and butter together until smooth.
Add ginger and 3 tablespoons of the concentrated tea.
Slowly add powdered sugar. Feel free to add more to make thicker/ sweeter.
Chill in refrigerator for easier piping.
I used a Wilton 1M tip.