Sunday, March 12, 2017


source :    Joy of Baking...

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  granulated white sugar  (135 gm)
2/3  cup  vegetable, safflower, corn or canola oil  (160 ml)
1/2  tsp  pure vanilla extract
2/3  cup  unsweetened applesauce (or grated apple or crushed pineapple)  (160 gm) (I use grated apple)
1 1/3  cups  finely grated raw carrots  (225 gm)

Cream Cheese Frosting :

1/4  cup  butter, room temperature  (55 gm)
115  gm  cream cheese, room temperature
2 1/4  cups  powdered sugar/icing sugar, sifted  (250 gm)
1/2  tsp  pure vanilla extract

Direction :

1.  Carrot Cupcakes :  Preheat oven to 350'F/180'C.  Line muffin tins with paper liners.  Set aside.

2.  In a large bowl whisk together the flour, baking soda, salt and ground cinnamon.  Fold in the chopped walnuts.

3.  In another large bowl whisk the eggs until lightly beaten.  Then whisk in the sugar, oil and vanilla extract until slightly thickened.  Fold in the applesauce and grated carrots.  Then fold this mixture into the flour mixture until incorporated.

4.  Evenly fill the 12 muffin tins with the batter and bake for about 20 to 23 minutes or until a toothpick inserted into the center of a cupcake comes out clean.  Remove from oven, and let cool completely before frosting.

5.  Cream Cheese Frosting :  In the bowl of your electric stand mixer, or with a hand mixer, beat the butter and cream cheese until very smooth and creamy.  Add the powdered sugar and beat until fully incorporated and smooth.  Beat in the vanilla extract.  Add more powdered sugar if needed.  Pipe the frosting using nozzle of your choice on top of each cupcake.

 APAM SOLO berintikan kelapa...

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