Рецепт Mini Carrot Cupcakes with Lemon Cream Cheese Frosting ~ March 2013 Daring Bakers’ challenge: Hidden Veggies
Ruth from Makey-Cakey was our March 2013 Daring
Bakers’ challenge host. She encouraged us all to get experimental in the
kitchen and sneak some hidden veggies into our baking, with surprising and
delicious results!
It’s been a
busy month as my son has school holidays and my whole day is
spend with him.... I didn't even read the
challenge properly to understand that we have to hide the veggies.... I made this
carrot cupcake for the challenge.... Though the carrots are not
hidden, these cupcakes are really soft, moist and tasty with the lemon cheese
frosting.... try it I am sure you will love it....
Mini Carrot Cupcakes with
Lemon Cream Cheese Frosting
(Recipe from ~ The Australian Women’s Weekly)
Preparation time ~ 25
- mints
- ⅓ cup (80ml) vegetable oil
- ½ cup (110gm) firmly
- packed light brown sugar
- 1 cup firmly packed,
- coarsely packed grated carrot
- ⅓cup (40gm) finely chopped
- walnuts (or you can either use pistachios, cashew nuts, walnuts or a mix of
- all)
- ¾ cup (110gm) self-raising
- flour
- ½ tsp mixed spices (I used
- a mix of cardamom, cinnamon, cloves and nutmeg)
- Lemon Cream Cheese
- Frosting
- 90gm cream cheese, softened
- 30gm unsalted butter,
- softened
- 1 tsp finely grated lemon
- rind
- 1 ½ cups (240gm) icing
- sugar
Method:
Preheat oven to 160°C.
Line 18 holes of two 12-hole muffin pans with paper cases.
Beat oil, sugar and egg in
a small bowl with electric mixer until thick and creamy. Stir in carrot and
walnuts, then sifted flour and spice. Divide mixture into paper cases.
Bakes cakes about 20
minutes. Stand cakes 5 minutes before turning top-side up onto wire rack to
cool.
Meanwhile, make lemon
cream cheese frosting.
Spread or pipe frosting
onto cooled cakes. Sprinkle cakes with
lemon rind or nuts.
Lemon Cream Frosting~ Beat cream cheese, butter
and rind in a small bowl with electric mixture until light and fluffy;
gradually beat in sifted icing sugar.