Ok, I must admit, I am so addicted of making cupcakes right now. However, this is going to be my last post about cupcakes and I am not gonna do more recipes for a little while hehehe.
I found this cupcake recipe which was so easy to follow. I think the recipe is for bigger cupcakes but I prefer mini cupcakes. I dont like my cupcakes to be too big, I prefer smaller ones :) Apart from looking really cute, you got to spread the mix into more cups which is always a good thing.
Basically you can do it with your eyes closed. Yes I am serious. It IS that easy! And it taste sssoooo good too.
Try it you wont regret it, I promised... lol
And here is the recipe.....
Ingredients
• 1 cup granulated sugar
• 1/3 cup vegetable oil
• 2 tablespoons orange juice
• 1 teaspoon pure vanilla extract
• 2 large eggs
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground allspice
• 1/2 teaspoon salt
• 3/4 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
• 1 1/2 cups shredded carrots
• 1/2 cup chopped walnuts
• 1/4 cup shredded coconut, plus more for garnish
• 8 ounces bar cream cheese, room temperature
• 3/4 cup confectioners' sugar
Directions
1. Preheat oven to 350 degrees. Oil a standard 12-cup muffin tin or line with paper liners. In a bowl, combine sugar, vegetable oil, orange juice, 1/2 teaspoon vanilla extract, and eggs.
2. Stir in baking powder, baking soda, allspice, and salt. Add flour; mix. Stir in carrots, walnuts, and coconut.
3. Divide batter evenly among muffin cups. Bake until toothpick inserted in centers comes out clean, 25 minutes. Let cool completely before frosting.
4. Meanwhile, in a mixing bowl, combine cream cheese, confectioners' sugar, and remaining 1/2 teaspoon vanilla extract. Whisk until smooth.
5. Frost cupcakes, and garnish with shredded coconut.
I found this cupcake recipe which was so easy to follow. I think the recipe is for bigger cupcakes but I prefer mini cupcakes. I dont like my cupcakes to be too big, I prefer smaller ones :) Apart from looking really cute, you got to spread the mix into more cups which is always a good thing.
Basically you can do it with your eyes closed. Yes I am serious. It IS that easy! And it taste sssoooo good too.
Try it you wont regret it, I promised... lol
And here is the recipe.....
Ingredients
• 1 cup granulated sugar
• 1/3 cup vegetable oil
• 2 tablespoons orange juice
• 1 teaspoon pure vanilla extract
• 2 large eggs
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground allspice
• 1/2 teaspoon salt
• 3/4 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
• 1 1/2 cups shredded carrots
• 1/2 cup chopped walnuts
• 1/4 cup shredded coconut, plus more for garnish
• 8 ounces bar cream cheese, room temperature
• 3/4 cup confectioners' sugar
Directions
1. Preheat oven to 350 degrees. Oil a standard 12-cup muffin tin or line with paper liners. In a bowl, combine sugar, vegetable oil, orange juice, 1/2 teaspoon vanilla extract, and eggs.
2. Stir in baking powder, baking soda, allspice, and salt. Add flour; mix. Stir in carrots, walnuts, and coconut.
3. Divide batter evenly among muffin cups. Bake until toothpick inserted in centers comes out clean, 25 minutes. Let cool completely before frosting.
4. Meanwhile, in a mixing bowl, combine cream cheese, confectioners' sugar, and remaining 1/2 teaspoon vanilla extract. Whisk until smooth.
5. Frost cupcakes, and garnish with shredded coconut.
 |
| The ingredient mixed together |
 |
| Ready to go into the oven |
 |
| Done and baked |
 |
| My home made carrot cupcakes |
 |
| Isnt it beautiful? |
No comments:
Post a Comment