Carrot Cupcake

Carrot cupcake is one cupcake which I've always wanted to give a try. For some reason I couldn't do it for so long. I just postponed it whenever i thoiught I would give it  a try. Atlast I tried it out when Savi came to visit me..It was like a get together, and to mention, my another friend Gedja was also present at that time..So we really had a good time.But this time I forgot to take snaps and more importantly notes (Ingredient lists and procedure),while making cos of all hungama we had..All in all , I had a good time..This recipe is from Martha stewart's collection.. But I changed the frosting sinceI had mascorpone cheese..It tastes really yummy, Loved the topping with that zest..It's top notch..guys..


Ingredients :

FOR THE CUPCAKES

1 1/2 cups all-purpose flour, spooned and leveled

1 teaspoon baking powder

1/2 teaspoon baking soda

3/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon All spice


3/4 cup (1 1/2 sticks) unsalted butter, melted

1 cup packed light-brown sugar

1 large egg

2 tablespoons plain low-fat yogurt

1/4 teaspoon pure vanilla extract

1 1/2 cups grated carrots (from about 4 medium carrots)


FOR THE FROSTING
  • 1/4 cup Butter (softened)
  • 1/2 cup Mascarpone cheese
  • 1/2 cup Sugar
  • 1/2 tsp Vanilla
  • 1/2 tsp Orange zest
Method :
  • Preheat oven to 375 degrees. Line a 12-cup standard muffin tin with paper liners.
    In a large bowl whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg; set aside.

  • In another large bowl, whisk together melted butter, brown sugar, egg, yogurt, and vanilla. Stir in carrots. Gradually add dry ingredients to butter mixture mixing until well combined.



  • Divide among muffin tin. Bake 25 to 30 minutes, rotating pan halfway through until a toothpick inserted in the center of a cupcake comes out clean.







  • Remove from pan to a wire rack to cool completely before frosting. To frost: Using an electric mixer, beat Mascarpone cheese, butter, and  sugar until smooth; beat in vanilla and orange zest. Top each cupcake with 2 tablespoons of frosting and spread to cover.


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    Notes :

    Add the Orange Zest just before topping otherwise the citrus oil will seperate the cheese and butter and it will be runny..

    This cupcake is really heavy,eating one fills ur tummy..

    13 comments:

    1. wow..that' was tempting muffin..looks moist n spongy!

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    2. sojuicy and spongy cupcakes.I enjoyed it a lot sho.....

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    3. wow the cake is so tempting and droolworthy, can I grab and have some?

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    4. Carrot cupcake looks delicious. nice clicks too.

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    5. shanavi great job dear--- looks absolutely swell !

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    6. Love this cupcake...looks delicious..

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    7. Prefect and delicious cupcakes..

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    8. Perfectly baked cupcakes n beautifully captured!

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    9. Lovely treats..moist, yum n very festive!

      US Masala

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    10. Delicious cupcakes!Looks very tempting

      ReplyDelete

     

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