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Main Ingredients | Carrots, Refined flour (maida) |
Cuisine | British |
Course | Desserts |
Prep Time | 16-20 minutes |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Sweet |
Level of Cooking | Moderate |
Others | Non Veg |
Ingredients list for Carrot Cupcake with Cream Cheese Frosting
- 4-5 Carrots grated
- 2 cups Refined flour (maida)
- 4 eggs
- 1-1/2 cups Castor sugar (caster sugar)
- 300 millilitres Oil of sunflower
- 1/2 cup Ground walnuts
- 1 teaspoon Baking powder
- 1 teaspoon Soda bicarbonate
- a pinch Salt
- 1 teaspoon Cinnamon powder
- to sprinkle Edible golden and silver balls
- Cream cheese frosting:
- 240 grams Cream cheese
- 150 grams butter softened
- 150 grams Icing sugar
- 1 teaspoon Vanilla essence
Method
- Preheat oven to 180ºC. Line a silicon cupcake mould with cupcake cases.
- Break eggs into a bowl. Add castor sugar and whisk. Add carrots and whisk well. Add sunflower oil and whisk again. Add walnuts and whisk well.
- Sieve together the flour, baking powder, soda bicarbonate, salt and cinnamon powder over the carrot mixture and fold in gently till well incorporated.
- Fill in the cupcake moulds with the carrot batter. Place the moulds on a baking tray. Place the baking tray in the preheated oven and bake for 25 minutes.
- To prepare frosting, put butter into a bowl and whisk well with an electric blender. Add ½ the icing sugar and whisk again till well incorporated.
- Add cream cheese and remaining icing sugar and whisk well. Add vanilla essence and whisk again.
- Put this mixture into a piping bag fitted with a star nozzle and pipe out the frosting over cupcakes.
- Sprinkle some edible golden balls, demould and serve.
Nutrition Info
Calories | 1174 |
Carbohydrates | 29.7 |
Protein | 165.5 |
Fat | 43.8 |
Other Fiber | Vitamin B12- 3.4mcg |
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