Friday, June 15, 2012

Carrot Cupcake Recipe

      My friend's twin sons will be having their birthday next Monday and I promised her to make them a batch of decorated cupcakes. They will turn 2 years old. I don't want to bake something with too much sugar or chocolate for them. So, after browsing around a ton of cake and cupcake recipe I found this carrot cake recipe. It's originally a layer cake recipe that I modify into cupcakes and add in a few ingredients of my own. 


       No argument about how healthy it is for us, which makes it a good reason to give to those kids. And as many as the rest of you, I am a big fan of carrot cake. Especially when it's moist and fluffy and coated with light butter cream.. hhhm. I drool already just imagining it.
So, let's get started!

This batter will make around 24 cupcakes.
You might need :

1 1/2 cup  granulated sugar
1 cup     vegetable oil, or you can substitute it with melted 
3          eggs
2 cups     all purpose flour, 
2 tsp      cinnamon
1 tsp      baking soda
1 tsp      vanilla extract
1/2 tsp    salt
2 tbsp     milk
21/2-3cups grated carrot  
         (approx. 400gr carrot)

Now, let's mix all those ingredients together.....

1. First thing you want to do is pre-heat your oven to 180C. 

2. Prepare your muffin tin and line it with cupcake liners.

3. Grate the carrots. For that amount of carrots this might take you a while. And let me tell you, this is not my  favorite part of the baking. 

4. After about 10 minutes grating, THIS is the result you might want to get.

5. In a big bowl, add in sugar, vegetable oil/melted butter, and eggs together. Mix them well until they're light and fluffy.

6. In a separate bowl mix flour, baking soda, salt, cinnamon together. Give them a little whisk just to get all the ingredient well incorporated.

7. Add in 1/2 of the dry ingredient to the wet ingredient batter (sugar, oil, egg). Give it a little mix.

8. Add in the rest of the dry ingredient and mix again. Remember, DO NOT OVERMIX!

9. Pour in the vanilla extract.

10. Stir in the grated carrots. Using a spatula mix it all well together.

11. Divide the batter equally into the cupcake liners.

12. Bake it for about 20-25 minutes or you can test it by sticking in a toothpick. When it comes out clean that means your cake is done.

13. Put them on the wire racks and let them cool completely before you start frosting them. 

 These cupcakes are ready to frost and decorate....

Ps: I tasted one of them right away (yeah, can't wait). This cupcake is so moist and tender and very tasty. It's really worth to try.

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