Carrot Cupcakes

I'm trying my best to prepare healthy meal for my family.  I would love to try transforming it to near healthy as possible.  What I made this time was something more healthy.  My cupcake was inspired from one of my cookbook collection.  The original recipe was good but since I'm using different flour,  I made modification on the procedure as well as the other ingredients like flour, sugar, vegetable oil and added non-fat evaporated milk.  Since I used whole wheat flour, I sifted it twice to incorporate air and added additional liquid like milk to avoid the dense texture.  I was happy it turned out really good.  I like the soft texture, sweetness, flavor and the color.  Even when put in fridge, the cupcake was still soft.  I suggest you try this too.  If you try my recipe, please link back to me and feel free to leave me a note here.   



Ingredients:

• 1 cup whole wheat flour, sifted twice*
  
• 2/3 cup sugar
  
• 1/2 tsp baking soda
  
• 1/2 tsp baking powder
  
• 1/2 tsp ground cinnamon
  
• 1 1/2 cups carrots, finely shredded
  
• 2 eggs, room temperature
  
• 1/2 cup vegetable oil
  
• 2/3 cup evaporated milk, non fat

*For the whole wheat flour, re-measure the flour after sifting twice – make sure it’s the correct measurement. 

Procedure:

Prepare cupcake cases in muffin tray.  Preheat oven to 180C or 350F.

Place the sifted whole wheat flour in a large mixing bowl.  Add sugar, baking soda, baking powder, and ground cinnamon and mix together with rubber spatula.

Add carrots, eggs, canola oil and mix with a hand mixer until combine.  Do not over mix.

Finally, add the milk and mix well.  Again, do not over mix.

Scoop the mixture into the cupcake liners up to 2/3 full. 

Place in the middle of the preheated oven and bake for  15 minutes.  Do not over bake. 

Remove from oven and leave to cool at least 5 minutes.  Then transfer onto a cooling rack to cool completely.  





A bonus!  Here’s for the icing…

Cream Cheese Icing 

Ingredients:

• 112g cream cheese
  
• 25g unsalted butter
  
• 80g icing sugar

Procedure: Combine the cream cheese, softened butter, and icing sugar in a bowl and whisk with hand mixer until smooth.  Once cupcakes are completely cool, spread over cupcake.



Serve and enjoy!! :)

Chocolate Cupcake

It's a day of our friend as she made her first icing for chocolate cupcake.  I first baked the cupcake then her turn for the frosting.  Please refer to photos :)

The recipe was inspired by Hershey's chocolate cake.  I made some modification on sugar from 2 cups to 1 1/2 cups, salt from 1 tsp to 1/2 tsp, and vanilla extract from 2 tsp to 1tsp.  And the rest of the ingredients and instructions were the same. 

1-1/2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY'S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1/2 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
1 teaspoons vanilla extract
1 cup boiling water

1. Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin).

3. Fill cups 2/3 full with batter.  Bake 22 to 25 minutes. Cool completely. Frost.