Sunday, August 18, 2013



Source from :  Joy of Baking - moist & delicious but too sweet

Ingredients :

1 1/3   cups   all-purpose flour  (175 gm)
      1   tsp.     baking soda
   1/4   tsp.     salt
      1   tsp.     ground cinnamon
   1/2   cup     walnuts, chopped (120 gm)
      2   large    eggs
   2/3   cup      white granulated sugar  (135 gm)
   2/3   cup      vegetable oil  (160 ml)
   1/2   tsp.      vanilla essence
   2/3   cup      grated apple or crushed pineapple  (160 gm)
1 1/3   cup      grated raw carrots  (225 gm)

Cream Cheese Frosting :

    55   gm   butter  (1/4  cup)
  115   gm   cream cheese  (4  oz)
2 1/4   cup  icing sugar, sifted  (250 gm)
   1/2   tsp.  vanilla essence

Method :

     Preheat oven to 180'C (350'F).  In a large bowl, whisk together the flour, baking soda, salt and ground cinnamon.  Fold in the chopped walnuts.
     In another bowl, whisk the eggs until lightly beaten.  Then whisk in the sugar, oil and vanilla until slightly thickened.  Then fold in the grated apple and carrots.  Then fold this mixture into the flour mixture until incorporated (use hand whisk/spatula).  Evenly fill the muffin cups with batter 2/3 full and bake for about 20-23 minutes.  Remove from oven and let cool completely before frosting.

Cream cheese frosting :   Using electric beater, beat butter and cream cheese until very smooth and creamy.  Add the icing sugar and beat until smooth.  Beat in vanilla.  Pipe frosting on top of each cupcake.

No comments:

Post a Comment