Nov 14, 2013

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.


Pour cake batter into cupcake cases up to 3/4th 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 ..












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