Thursday, October 13, 2011

Carrot Cupcakes

Makes 9

150g Carrot, peeled and finely grated
1 Egg
2tbsp Crème Fraîche
60g Sugar
120ml Corn oil
1tsp Vanilla bean paste
30g Golden raisin
30g Walnut, chopped
110g All purpose flour
¼ tsp Baking soda
¾ tsp Baking powder
½ tsp Salt
¼ tsp Cinnamon powder

Cream Cheese Frosting:
80g Butter, soft
140g Cream cheese
160g Icing sugar
½ tsp Vanilla extract

Preheat the oven to 170°C
Line 8 muffin pans with paper case

1) Sift flour, baking soda, baking powder, salt and cinnamon powder together, set aside.

2) Mix Crème Fraîche, corn oil, and egg together. Add the carrot, sugar and vanilla bean paste beat to combine.

3) Pour half of the flour mixture fold to combine, follow by the golden raisin and walnut and finished with the rest of the flour.

4) Put the batter into the pan and bake for 25-28 minutes or until the cake spring bake when press it lightly.

5) Take out of the oven, let the cakes cool in the pan for 5 minutes, then take the cakes out off the pan and cool in on the wire rack.

6) Make the cream cheese frosting by beating butter and cream cheese together until soft, sift the icing sugar into the bowl, beat until the frosting is light and puffy.

7) Decorate the cupcakes as desired only when the cupcakes totally cool.

Recipe is from Visit her blog for a detailed pictorial.

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