Wednesday, 16 April 2014

Carrot cake cupcakes

today I made these Carrot cakes as a breaking up for easter at my husband's work,which i thought was a nice gesture for his bosses and workers as an easter gift.
 Carrot Cake Cupcakes
                                                             1 1/2 cups all purpose flour
                                                             1 tsp baking soda
                                                             1/2 tsp ground cinnamon
                                                             1/2 tsp ground allspice
                                                             1/4 tsp nutmeg, freshly grated
                                                             1/4 tsp salt
                                                             1 1/4 cups brown sugar
                                                             2 large eggs
                                                             1/4 cup butter, melted and cooled
                                                             1/4 cup orange juice (pref. freshly squeezed)
                                                             1/2 tsp vanilla extract
                                                             1 1/2 cups shredded carrot

Preheat the oven to 350F. Line a 12-cup muffin pan with paper liners..
In a medium bowl, whisk together flour, baking soda, spices and salt.
In a large bowl, beat together sugar and eggs until smooth. Whisk in melted butter, orange juice and vanilla extract. Gradually stir in flour mixture until only a few streaks of dry ingredients remain. Stir in shredded carrots, then divide evenly into prepared muffin pan.
Bake for 16-18 minutes, until a toothpick inserted into the center comes out clean.
Cool completely on a wire rack before frosting.

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