CARROT CAKE CUPCAKES ...

CARROT CAKE CUPCAKES

(A KEEPER)

adapted from :    www.prettysimplesweet.com

(soo moist & delicious) ...

Ingredients :

1  cup  all-purpose flour   (140 gm)

1/2  tsp  baking soda

1  tsp  baking powder

1/4  tsp  salt

1  tsp  ground cinnamon

2  large  eggs

1/2  cup  granulated sugar   (100 gm)

1/2  cup  light or dark brown sugar   (100 gm)

1/2  cup  canola oil   (or  vegetable, safflower)   (120 ml)

1  tsp  pure vanilla extract

180  gm  (about 2 large or 3 medium  carrots  or  1 1/2  cups)  grated carrots

Cream Cheese Frosting

Directions :

1.  Preheat oven to 350'F/180'C.  Line a muffin pan with muffin liners.

2.  In a large bowl sift together flour, baking soda, baking powder, salt and cinnamon.  Set aside.

3.  In a mixer bowl fitted with paddle attachment or using a hand-held mixer, beat together eggs, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 3 minutes.  On low speed and with the mixer running, add oil slowly and beat until combined.  Beat in vanilla extract until combined, then turn off mixer.  Fold in carrots by hand until combined.  Fold in flour mixture just until combined.  Don't overmix.

4.  Fill each liner 3/4 full with batter.  Bake for 15-20 minutes until toothpick inserted into the center of the muffin comes out clean.  Allow muffins to cool completely on a wire rack.

5.  Frost cupcakes with frosting once they've cooled.

6.  Frosted cupcakes can be kept in an airtight container in the refrigerator for up to 4 days.  Bring them to room temperature before serving.

Cream Cheese Frosting :    

adapted from :    anncoojournal.com

125  gm  cream cheese,  room temperature

62.5  gm  butter,  soft to the touch

1/4  tsp  vanilla extract

50  gm  powdered sugar@icing sugar,  sifted

Directions :

1.  Combine all ingredients except powdered sugar in a mixing bowl and beat until well combined.  Then add in the powdered sugar and beat until smooth.

2.  Spoon cream cheese mixture into piping bag fitted with nozzle of your choice and pipe over the tops of the cupcakes.  Decorate as desired.  Serve immediately or chill the cupcakes in the refrigerator and thaw for about 30 minutes before serving.