Carrot-Ginger Cupcakes

Directions

1. 1
   Preheat the oven to 350F.
2. 2
   Line two standard 12-cup muffin pans with paper liners.
3. 3
   Spread pecans in a single layer on a rimmed baking sheet; toast until fragrant, about 10 minutes.
4. 4
   Transfer to a plate; let cool completely.
5. 5
   Chop pecans finely, and set aside.
6. 6
   In a medium bowl,whisk together the flour, baking powder, baking soda, salt, and cinnamon; set aside.
7. 7
   Using the smallest holes of a box grater, grate carrots.
8. 8
   (You will need a total of 2 1/2 cups.)
9. 9
   Place grated carrots, eggs, buttermilk, vanilla, sugar, vegetable oil, and ginger in a large bowl; whisk until combined.
10. 10
    Using a rubber spatula, fold the flour mixture into the carrot mixture until combined.
11. 11
    Fold in the chopped pecans.
12. 12
    Divide batter evenly among the muffin cups.
13. 13
    Bake, rotating pans halfway through, until a cake tester inserted in the center of a cupcake comes out clean, 20 to 25 minutes.
14. 14
    Transfer pans to a wire rack.
15. 15
    Invert cupcakes onto the rack; then reinvert and let them cool completely, top sides up.
16. 16
    Spread tops with Orange Cream-Cheese Frosting, swirling to coat, and garnish with Mini Marzipan Carrots.
17. 17
    Cupcakes can be kept in an airtight container in the refrigerator for up to 3 days.
18. 18
    Butter two 8-by-2-inch round cake pans; line the bottoms with parchment paper.
19. 19
    Butter parchment, and dust with flour, tapping out excess; set aside.
20. 20
    Follow instructions for Carrot-Ginger Cupcakes, dividing batter between the prepared pans.
21. 21
    Bake until a cake tester inserted in the centers comes out clean, 35 to 40 minutes.
22. 22
    Transfer cakes to a wire rack to cool 15 minutes.
23. 23
    Run a knife or an offset spatula around the edges.
24. 24
    Invert cakes onto the rack; peel off the parchment.
25. 25
    Reinvert cakes and let them cool completely, top sides up.
26. 26
    Using a serrated knife, trim tops of cakes to make level.
27. 27
    Slice each cake in half horizontally into two layers.
28. 28
    Place one of the bottom layers on a cake plate, and spread 3/4 cup frosting over the top.
29. 29
    Repeat with the remaining layers and more frosting.
30. 30
    Spread entire cake with remaining frosting and refrigerate until well-chilled, at least 4 hours or up to 4 days, covered with a cake dome.
31. 31
    When ready to serve, place Marzipan Carrots on top and around the edge of the cake.
32. 32
    In the bowl of an electric mixer fitted with the paddle attachment, beat butter on medium-high speed until light and fluffy, about 2 minutes.
33. 33
    Add cream cheese, and beat until combined and fluffy, about 2 minutes, scraping down the sides of the bowl as needed.
34. 34
    Add the remaining ingredients, and beat 5 minutes.
35. 35
    Frosting can be kept at room temperature, covered with plastic wrap, for up to 2 hours.
36. 36
    With a toothpick, add a dab of food coloring to the marzipan and knead with fingers to combine; continue until desired shade is achieved.
37. 37
    Shape mounded 1/2 teaspoons of marzipan into 24 balls, and place on a clean work surface.
38. 38
    Using your hands, roll each piece back and forth to form a 2-inch log.
39. 39
    Using your fingers, shape one end of each log into a tapered point to form a carrot shape.
40. 40
    (It neednt be perfect; garden carrots have lumps and bumps.)
41. 41
    Use the tip of a skewer or toothpick to make a small hole at the top of the carrot.
42. 42
    Using a paring knife, make small grooves across the surface of each carrot in a random design.
43. 43
    Carrots can be kept at room temperature, in an airtight container, for up to 1 week.
44. 44
    When ready to serve, roll carrots in cookie crumbs, lightly brushing off excess, and insert carrot greens into the holes.