Hi all, Hope all of you enjoyed the long Easter weekend. I
had fun. We went to the beach on Good Friday with a couple of Hubby’s
colleagues.
I was itching to bake something, but I didn’t have time to
go shopping. So I wanted to baked something with ingredients in my fridge.
Turns out all I had were some carrots. So I browsed through my recipes and
found one from Annie’s Eats. It was a simple carrot cupcake recipe. And I
thought it went along perfectly with the Easter weekend situation. So off I
went to go grate my carrots!
The recipe called for 4 eggs. But the friends that we were
going to meet were vegitarians. I knew that they don’t mind cakes with eggs.
But since I have lots of leftover flaxseeds from my Eggless Chocolate Cookies.
So I thought this would be a good excuse to try out those flaxseeds as egg replacement
in these cupcakes.
I halved the recipe and made the cupcakes with 2 large
carrots. I grated them with my normal kitchen grater. And reduced the amount of
cinnamon in the recipe, cause hubby doesn’t like cinnamon in baked goods. Good
thing I did this, otherwise it would have over whelmed then cupcakes. The cake
itself doesn’t have any flavouring except the carrots and the little bit of
cinnamon and nutmeg added.
I had some creame cheese left over from my previous cupcakes
experiment. And I used that up for the frosting. The cupcakes with the frosting
was so moist and lovely. It was a different track from the regular vanilla and
chocolate cupcakes that I bake. I like the idea of adding half flour and half
carrots to my cupcakes making them somewhat healthy in a way ;)
Carrot Cupcakes
Ingredients:
Ingredients:
Yield: about 20-22 cupcakes
For the cupcakes:
For the cupcakes:
- 2½ cups (12.5 oz) all-purpose flour
- 1¼ tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. ground cinnamon
- ½ tsp. grated nutmeg
- ½ tsp. salt
- 1 lb. (6-7 medium) carrots, peeled
- 1½ cups (10.5 oz) granulated sugar
- ½ cup packed light brown sugar
- 4 large eggs
- (Replacement for 2 eggs - I used 3 tbsp flaxseeds mixed with 6 tbsp of warm water)
- 1½ cups canola, safflower or vegetable oil
- 12 oz. cream cheese (not softened)
- 7½ tbsp. unsalted butter, at room temperature
- 1 tbsp. vanilla extract
- 3¾ cups confectioners’ sugar, sifted
- Preheat the oven to 350° F. Line two cupcake pans with paper liners.
- In a medium mixing bowl, sift the flour, baking powder, baking soda, spices and salt; and set aside.
- With a grater, grate the carrots.
- Add the carrots to the bowl with the dry ingredients and set aside.
- Beat the sugars and eggs until frothy and thoroughly combined, about 20 seconds.
- With the machine running, add the oil in a steady stream until well blended.
- Continue to process until the mixture is light in color and well emulsified, about 20 more seconds.
- Transfer the mixture to a large mixing bowl.
- Stir in the carrots and dry ingredients until incorporated and no streaks of flour remain.
- Scoop evenly into the prepared cupcake liners.
- Bake for about 20-24 minutes or until a toothpick inserted in the center comes out clean.
- Let cool in the pan at least 5 minutes, then transfer to a wire rack to cool completely.
No comments:
Post a Comment