Please note:

I may not be the originator of most recipes but time and effort is spent on experimenting/testing out recipes,editing photos,creating entries.

Please include the link of my blog entry/ies if you wish to share at other places.Please do not just copy and paste and pass it as yours.

Respect when sharing.

Thank you!

Thursday, May 15, 2014

Carrot Cupcakes with Cream Cheese Frosting

























I have never eaten a carrot cake before.But i read that it does not really have the taste of carrots.The addition of carrots is to keep the cake really moist. And that carrot cake tastes much like a spice cake.

I searched for a few recipes and decided to use this as it uses lesser spices (i am not really a person who like strong tastes.) As for the cream cheese,i am using another recipe as i wanted to pipe cute little carrots on the cupcakes so i needed something more stable and this recipe looks like the one for me.

Results? I love it! Soft,fluffy,moist with a tinge of cinnamon powder and its a perfect combination with the cream cheese frosting! (Though the frosting is a little sweet for my preference;shall reduce a little in future.)

Try it and love it! Its easy to make and you don't even need a mixer!

Makes:
  • 6 cupcakes

You will need:

Cake:
  • 1 egg
  • 75g oil
  • 50g brown sugar
  • 1/2 teaspoon vanilla extract
  • 63g plain flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 teaspoon cinnamon powder
  • 83g grated carrots
  • 27g chopped walnuts
Cream Cheese Frosting:
  • 63g butter,softened
  • 125g cream cheese softened
  • 110g icing sugar (can reduce a bit)
  • 1/2 teaspoon vanilla bean paste/extract

The Preparation
 
Cake:
  1. Beat egg,sugar,oil and vanilla extract till well combined.
  2. Add flour,baking powder,baking soda,cinnamon powder and salt,mix well.
  3. Stir in carrots.
  4. Fold in walnuts.
  5. Scoop into cupcake liners.
Cream Cheese Frosting:
  1. Cream butter and cream cheese till creamy.
  2. Add vanilla bean paste.
  3. Add sugar and mix well.

The Baking:
  1. Bake in a preheated oven at 175°C for 30 minutes or till cooked.
  2. Leave in tin for 10 minutes before removing to cool on rack.
  3. Pipe frosting according to prefered design.*
  4. Refrigerate if not consuming as yet.
 
*For piping the carrots,use a grass tip (colour some frosting with green) to pipe the grass and a small round tip (colour some frosting with orange). Apply some pressure and slowly release when coming to the end of the carrot.Lastly use a toothpick to draw lines on the carrots.

Original recipe from:Carrot Cake by TestedandTasted,Cream Cheese Frosting by thedomesticgoddesswannabe.
 
~Indulge in what we make at DeQueenKitchen~

No comments:

Post a Comment