Carrot Cupcakes With Cream Cheese Frosting
To continue my support to the Aspiring Bakers Challenge, i decided to make some cupcakes. I have kept this recipe when i saw Sonia baking this last month and when i read it again in Quay Po Cooks blog a couple of days ago and how she mentioned that some of the bloggers have tried the cake and how they loved it, without hesitation, i went ahead and made that into cupcakes and also made some fondant carrots for decoration. Thanks very much, Veron for sharing such a lovely recipe, i enjoyed eating this a lot!
Recipe ( from Sonia's blog, originally from Quay Po Cooks with minor changes )
makes around 10 cupcakes
150gm finely shredded carrots
130gm cake flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp nutmeg powder
1/4 tsp cinnamon powder
100gm vegetable oil
2 eggs, lightly beaten
Cream cheese frosting
125gm cream cheese, room temperature
50gm butter, room temperature
40gm icing sugar, sifted
few drops of lemon juice
for frosting method: mix all the ingredients and beat till well blended.
Method for carrot cake
1.Sift flour, cinnamon powder, baking powder, baking soda, salt in a large mixing bowl.
2. Add in sugar and stir till well blended. Put in the shredded carrots, oil, eggs and using an electric mixer,beat for few minutes.
3. Put in the walnuts, stir to combine and scoop he batter into cupcakes liner.
4. Bake at 175C for 35 minutes.
5. After the cupcakes have cooled down, pipe some frosting onto the cupcakes.
Tested by AT :
* Moist cake - GOOD
* Too sweet - reduce sugar to 100gm
* Using self raising flour
* Did not use nutmeg powder.
* added coconut flakes & raisin
