Carrot Cupcakes with Cream Cheese Frosting, Being a desert lover, I now find this blog someway more complete
with the introduction of surely the most luscious of all deserts known to
mankind – The Cup Cakes!! I made these Carrot
Cupcakes with Cream Cheese Frosting to
complement a nice dinner, and, the only lesson I learned – They are never
enough!! No matter how many you make – No matter how much you ate before – No
matter how much you resist – There’s always a room for one more!!. Cakes or
Cupcakes are easy to begin with, but, perfecting them is an intricate process.
Too many subtleties and their hell lot of significance in getting a perfect
result needed me to be too much pedantic here. But, one thing for sure, when
you bite one all your efforts seems rational - The Crunch of walnuts – The
Flavor of Fresh Carrots - The Cream Cheese frosting – What else!! Nothing else matters!!
Ingredients: Portion 10 Cupcakes
1 cup of All Purpose Flour/ Maida
1 Cup Chopped Walnuts
1 Cup Shredded Carrot
½ Cup Vegetable Oil
½ Cup Mix of Raisins and Chopped
Walnuts
1 Egg
Cream Cheese Frosting:
1 Cup Soften Cream Cheese
2 tbsp Soften Butter
1 tbsp Milk
1 Cup Powder Sugar
1 tsp Vanilla
Process:
3) In another bowl mix together the vegetable oil, egg, curd, vanilla
extract, refined sugar and brown sugar until the mixture
gets fluffy and lite. Let’s call it Bowl 2.
5) Add in carrot, raisin and chopped Walnuts into the above mixture
and mix them well.
7) Bake them for 25-30 minutes and it’s done.
9) Spread the frosting over the cupcakes once cupcakes are completely
cool. Cover the cupcakes and refrigerate for at least 2 hours before serving.
1) Don't over mix the batter.
2) Avoid Salt if you’re using Salted Butter.
3) All the ingredients should be at room temperature.
3) All the ingredients should be at room temperature.