Wednesday, October 26, 2011

Halwa Cupcakes

 This is my last week working with this preceptor in her office.  It has been wonderful observing her interactions with patients and I have been impressed with her close connection to so many of them.  The number of people who have hugged her at the end of an appointment is outstanding.  Seeing one of the main reasons I chose to go into primary care played out everyday has been a blessing.  As a thank you for her and the office staff, I wanted to bake something to share this week.

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!
Halwa Cupcakes with Ginger Chai Frosting (inspired by Cupcake Project, adapted from Smitten Kitchen)
Makes 26 cupcakes

Cake Batter
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
4 eggs
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
Preheat oven to 350*
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.

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