Wednesday, 14 March 2012

Carrot Cupcakes

Carrot Cupcakes

Second day of the teacher strike. And it was a pretty amazing day because my friend and I made cupcakes which made the day more enjoyable. We had no clue what kind of cupcakes we wanted to make. We had at least 9 different kinds we wanted to make! But my friend never had an ingredient for each recipe we looked at. We finally found a recipe which was Carrot! Truly the best Carrot recipe ever! It was so good, and the apples gave the cupcakes a great flavour!

Carrot Cupcakes

2 1/2 cups all-purpose flour

3 tsp baking powder

1 tsp ground cinnamon

1/2 tsp salt

16 tbsp unsalted butter at room temperature

2 cups sugar

4 large eggs are room temperature

1: Preheat the oven to 350 F. Line a standard cupcake pan with tweleve paper baking cups, and a second pan with six baking cups, or grease pans with butter if not using baking cups.

2: Sift together the flour, baking powder, cinnamon and slat on a sheeet of parchment paper or wax paper and set aside.

3: Place the butter in the bowl of a stand mixer or in a bowl with handheld electric mixer. Beat on medium speed until fluffy. Stop to add the sugar; beat on medium speed until well incorporated.

4: Add the eggs one at a time, mixing slowly after each addition,

5: Reduce the speed to low. At this stage, it's always important to mix as slowly and as little as nexessary since you don't want to traumatize your batter

6: Add one third of the flour mixture to the butter mixture then gradually add one third of the hot water, beating until well incorporated. Add another third of the flour mixture, followed by one third of the hot water. Stop to scrape down the bowl as needed. Add the remaining flour mixture, followed by the remaining hot water, and beat until combined.

7: Usuing a spatula, fold the grated carrots and apple into the batter.

8: Bake for 18 to 20 minutes.

It was really funny while making the icing and kinda upsetting too. Well anyhow my friend Alyshia was reading out the recipe while i get the ingredients out. It was fine until we had to mix it together... she read out the recipe to me and i put the ingredients in. And i said this isn't right. This is sugar and not confectioners' sugar. What the heck no icing recipe i know would have sugar instead of confectioners' sugar. I took a glimspe of the recipe quickly and it said confectioner sugar! I said Alyshia you know the diffrence right? She said "i think.. And i don't have any so i thought it wouldn't make a diffrence"! Hahah! Well it did. It was my fault too for not looking! It was really funny and sad to see the icing go in the garabage. But the cupcake it self is great!

Vanilla-Cream Cheese Frosting:

4 tbsp unsalted butter at room temperature

4 cups confectioners' sugar

1/4 tsp vanilla extract

6 ounces of cream cheese

Place all ingredients in the bowl of an electric mixer fitted with a paddle attachment; beat until well combined. Be sure to beat on high speed at the very end for at least 2 minutes to ensire that the frosting is light and fluffy.

Enjoy !

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