Sunday, September 2, 2007
Hearty Carrot Cupcakes
I stumbled upon this recipe while I was blog surfing and decided to try it out. It turned out quite well and she has a lot of other interesting recipes which I'll definitely be trying out in the near future! Thank you Khun Beebie.
2 cups All Purpose flour
2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
2 cups sugar
1 cup vegetable oil (I used Canola)
1 tsp vanilla
3 eggs at room temperature
3 cups grated carrots
1 cup chopped walnuts (I used Brazil nuts)
1 cup raisins
Preheat the oven at 400 degrees F
Add sugar, vegetable oil and vanilla in a mixing bowl. Beat for around 1 minute.
Add eggs, one at a time, and beat until well mixed around 2 minutes.
Gently fold 3/4 of the flour into the mixture. Do not overmix or the the muffins will be tough.
Combine the leftover flour with the grated carrots, walnuts and raisins. Then gently fold them into the rest of the batter. This process prevents the carrots, walnuts and raisins from sinking to the bottom of the muffin.
Cream cheese Frosting ( from Donna Hay Modern Classics)
250 g softened cream cheese
1/3 cup sifted icing sugar
1 1/2 tablespoon lemon juice
Process softened cream cheese in a food processor until smooth. Add sifted icing sugar and lemon juice and process until smooth.