The Chef: Angela Prada-Moed

The Restaurant: Sweet Times Cupcakes and Coffees

The Dish: Carrot Cake Cupcakes



11 oz. sugar

3.5 oz. eggs

4.5 oz. buttermilk

3 oz. vegetable oil

1 tbs. vanilla

1 tbs. cinnamon

12 oz. flour

.5 oz. baking soda

4.2 oz. carrots, grated

5.5 oz. pineapple

2 oz. coconut

2.5 oz. walnuts

*White Chocolate Buttercream Frosting:

4 oz. egg whites

8 oz. butter

3 oz. white chocolate

1 tsp. salt

8 oz. sugar

4 oz. water

Method of Preparation:

– Add oil, buttermilk, eggs and sugar to a mixing bowl and mix on medium speed for about 3 minutes. Then add sifted flour, cinnamon, baking soda and salt. Blend until the batter is smooth.

– In a separate bowl, add grated carrots, pineapple, coconut and chopped walnuts. Then fold the batter in and mix well.

– Put the batter into the cupcake pan and bake in a 325 degree oven for 20 minutes.

– For the frosting, put egg whites in a bowl and mix for 5 to 6 minutes. In a pan, bring water to a boil and add sugar. When the sugar is melted, add the sugar water to the egg whites and continue mixing for another 10 minutes.

– Melt the white chocolate and then blend well with the sugared egg whites. Set aside until the cupcakes are cool.

To Plate:

Top cupcakes with white chocolate buttercream frosting and orange chocolate tabs, sprinkles or leave plain.

Serving suggestion: Sweet Times Latte

Serves: 1

Sweet Times Cupcakes and Coffee

8530 SW 124th Ave. #101

Miami, FL 33183

(305) 270-0300

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