100gunsalted butter3.5 oz/ 1/3 cup + 2 tablespoons
200gall-purpose flour7 oz/ 1 2/3 cup
a pinch of ginger powder
60gblueberries2 oz/ generous ½ cup
300gsoft unsalted butter10.5 oz/ 1 ¼ cup
350g icing sugar12.3 oz/ 3 ½ cups
a few drops of purple/pink food coloringoptional
Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Place 10 cupcake liners in the muffin tin.
Wet ingredients: Grate the carrots finely. Beat the eggs and the cane sugar together until frothy. Melt the butter, add it to the mixture, and mix well. Fold in the grated carrots.
Dry ingredients: In another bowl, mix the flour, spices, and baking powder. Fold them in the egg-butter mixture. Place the batter in the prepared tin and bake
Bake and cool: Bake for 20 minutes. Take out and let in the tin for about 10 minutes. Remove and allow cool completely on a wire rack.
Cook blueberries: Set aside 10 nice blueberries for the decoration. Place the rest in a small pan together with the water, starch, and sugar. Bring to a boil and simmer shortly on low heat until it thickens slightly. Pass through a sieve and set aside to get completely cool.
Buttercream: Beat the butter until very fluffy. Add the sieved icing sugar in two or three batches and beat well. Add the vanilla, 2 tablespoons of the blueberry sauce, and the food coloring if you want to obtain a more intensive color. Mix well.If the frosting is too soft, place it in the fridge for a while. You could add more icing sugar to make it stiffer if you wish.
Decorate: Place the frosting in a piping bag and decorate the muffins. Add a blueberry on top of each and place it in the fridge until ready to serve. Pour some of the blueberry sauce over the cupcakes and serve.