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.
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