Carrot Cake Cupcakes with Cream Cheese Frosting

Directions

Preheat oven to 350 degrees. In a mixing bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg, set aside. In a separate large mixing bowl, whisk together granulated sugar and brown sugar, then add eggs and using an electric hand mixer, blend mixture on low speed 30 seconds, until slightly pale. Mix in applesauce and vanilla extract. With mixer running on low speed, slowly pour in vegetable oil and mix until combined, then mix 20 seconds longer. Mix in half of the dry ingredients, then pour the shredded carrots into the bowl with the remaining flour mixture and toss in flour mixture to coat carrots . Pour carrot mixture into the batter and blend until evenly combined. Pour batter into paper-lined muffin cups, filling each cup about 3/4 full. Bake in preheated oven until toothpick inserted into center of cupcake comes out clean, about 19 - 21 minutes. Cool in muffin tin several minutes then transfer to a wire rack and cool completely.

Using an electric mixer whip together butter and cream cheese on medium-high speed until smooth and fluffy. Mix in vanilla extract. With mixer running on low speed, slowly add powdered sugar and beat until well blended and smooth*. Frost cupcakes with cream cheese frosting then immediately roll edges of frosting in chopped pecans.

Tint marzipan with orange gel coloring and knead to evenly incorporate color. Separate small pieces at a time then roll into carrot shapes . Dip a toothpick lightly in cocoa powder, shaking of excess then gently roll carrot across toothpick while slightly rotating to make slight indentations . Poke a small hole in the top of each carrot and insert parsley. Gently press carrots into frosting on tops of cupcakes. Store in an airtight container in refrigerator. Allow to rest at room temperature until no longer cold before serving.