Carrot Cupcakes . Recipe from Femina magazine, December 6, 2006 (page no 123) !!
85 g all purpose flour (maida) or 85 g self rising flour
½ teaspoon baking powder
85 g unsalted butter softened
85 g caster sugar (powdered sugar)
2 eggs, beaten
Zest of 1 medium orange or 1 lemon
1 medium carrot, grated
20 raisins or sultanas (or up 50 g)
Preheat oven (OTG) at 180 * C or 350 * F.
Arrange 12 cup cake cases ready.
If not using self rising flour, sieve twice all purpose flour and baking powder.
In a wide bowl, beat together the butter, sugar, eggs, sieved flour and orange or lemon zest to smooth mix (do not add milk or water), then stir in the carrot and sultanas.