Preheat the oven to 350 degrees F. Prepare the cupcake pans by spraying with nonstick coating and using cupcake liners.
In a small bowl, pour the hot water over the raisins
to rehydrate and set aside.
In a medium mixing bowl, sift
together the flour, baking powder, baking soda
, salt, cocoa powder
and cinnamon, and set aside. In a large mixing bowl, combine the corn oil
, dark brown sugar, granulated sugar, vanilla and eggs. Mix well to fully incorporate. Combine the wet and the dry ingredients, stirring to fully incorporate. Drain
the raisins and squeeze out the moisture. Fold them in to the batter with the carrots and walnuts
Scoop the batter
into the prepared cupcake pans and bake until the cupcakes spring back when lightly touched with a finger, about 20 minutes. Cool.
To assemble: Core
and fill the cupcakes with the Maple Cinnamon
Pastry Cream Filling after they have cooled. Frost the cupcakes with the Cream Cheese Frosting using a pastry bag
or offset spatula
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. Use a knife to make marks in the carrots and make a small batch of greens
to attach to each carrot.
This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.