Carrot Cupcakes

Carrot Cupcakes . Recipe from Femina magazine, December 6, 2006 (page no 123) !!

Makes: 12

Ingredients

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)

Method

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.

Pour cake batter into cupcake cases up to 3/4^th level and bake at 180 * C or 350 * F for 10 – 12 until golden brown and springy to the touch. Remove from the oven and keep aside to cool  for 15 minutes. Serve as a plain snack or with fruit juice / tea / coffee ..