Tuesday, May 24, 2011

Carrot Cupcakes!

Carrot cake!
Another favorite bite! First time baking this and it turns out to be perfect! Simply delicious~

Carrot cupcakes
~2 cups all-purpose flour
~1 1/2 tsp baking soda
~1/2 tsp salt
~4 large eggs
~1 cup granulated white sugar
~1 cup canola oil
~2 cups finely grated raw carrots
~1 cup grated apple
~1/2 cup pecans/walnuts, coarsely chopped
~1 cup raisins/currants

Cream cheese frosting
~1/2 cup unsalted butter
~8 ounces cream cheese
~3 cups icing sugar, sifted
~1 tsp pure vanilla extract

Carrot cupcakes: Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Place liners in 20 muffin cups.

In a separate bowl, whisk together the flour, baking soda, salt and cinnamon.
Flour mixture

Top (L-R): Grated apple, grated carrots, flour mixture and chopped walnut.

Finely chopped walnut

In another large bowl whisk the eggs, sugar and oil until slightly thickened. Fold in the flour mixture until incorporated. With a large rubber spatula fold in the grated carrots, grated apple, chopped nuts and raisins. Evenly divide the batter between the 20 muffin cups and bake about 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
The batter
Ready for bake

Remove from oven and let cool completely on a wire rack. Spread cream cheese frosting on top of each cupcake. Cover and refrigerate until serving time. 
Tadaa! Freshly baked carrot cake hot from oven!

Frosting: In the bowl of your electric, beat the butter and cream cheese until very smooth and creamy. Gradually beat in the powdered sugar until fully incorporated and smooth. Beat in the vanilla extract. 
Don't feel yucky! It's yummy instead! The cream cheese frosting for carrot cake!

Completed! Sorry am poor in deco cakes, simply spread but yums!

Makes 20 cupcakes.  

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