Carrot Cupcakes | RICARDO

Ingredients

• 1 1/4 cups (190 g) unbleached all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1/2 cup (125 ml) vegetable oil
• 1/2 cup (105 g) sugar
• 1/2 cup (105 g) brown sugar
• 2 eggs
• 1 1/2 cups (165 g) carrots, grated
• 1/2 cup (125 ml) crushed pineapple, drained
• 1/3 cup (30 g) roasted pecans, chopped
• 1/4 cup (30 g) dried currants
• 1/2 cup (125 ml) fresh or store-bought orange juice
• 1/4 cup (55 g) sugar
• 18 carrot ribbons, removed with a vegetable peeler (from about 2 carrots)
• 1/4 cup (40 g) unbleached all-purpose flour
• 3 tbsp brown sugar
• 3 tbsp unsalted butter, softened
• 1 pinch fleur de sel
• 6 oz (170 g) cream cheese, softened
• 1 vanilla bean, split lengthwise and seeds scraped or 1 tsp (5 ml) vanilla
• 1 1/2 cups (375 ml) 35% whipping cream
• 1 cup (250 ml) apricot jam (see note)
• White chocolate shards (optional) (see note)
• Edible flower petals (optional)