Carrot Cupcakes 红萝卜杯子蛋糕

Cupcakes' Ingredients:

180gm All-Purpose Flour

1tsp Baking Soda

1/4tsp Salt

1tsp Ground Cinnamon

1/2cup Hazel Nuts, Chopped

2 large Eggs

100gm Castor Sugar

2/3cup Vegetable Oil

1/2tsp Vanilla Essence

2/3cup Grated Apple 

1 1/2cups Finely Grated Raw Carrots

Cream Cheese Frosting:

55gm Butter (Room Temperature)

150-200gm Cream Cheese (Room Temperature)

100gm Icing Sugar, Sifted

1/4tsp Lemon Zest

1/4tsp Lemon Juice

Method:

Carrot Cupcakes

1. Preheat oven to 180C, place rack in center of oven. Line 12 muffin cups with paper liners.


2. Mix flour, baking soda, salt and ground cinnamon in a large bowl. Fold in chopped hazel nuts.


3. Whisk eggs until lightly beaten in another large bowl. Add in sugar, oil and vanilla essence and whisk until slightly thickened. Fold in grated apple and grated carrots.


4. Fold step 3 mixture into step 2 mixture until incorporated.


5. Fill the 12 muffin cups with the batter and bake at 180C for 20-25 minutes.


6. Remove from the oven and let it cool before frosting.

Frosting:

1. Using electric mixer to beat butter and cream cheese until very smooth and creamy.


2. Add in icing sugar and beat until fully incorporated and smooth.


3. Add in lemon zest and lemon juice and mix well.


4. Pipe the frosting on top of each cupcake, serve immediately or put in refrigerator until serving time.

Makes: 12 cupcakes