Sunday, March 31, 2013

Carrot & Raisins Cupcake, the recipe





Ingredients for 12 cupcakes:

  1. Butter, softened – 125 gr. 
  2. Brown sugar – 110 gr. 
  3. Eggs (at room temperature) – 3 
  4. White flour – 175 gr. 
  5. Baking powder – 13 gr. 
  6. Milk – 2 tablespoons 
  7. Carrots (grated) – 180 gr. 
  8. Walnuts (finely grated) – 35 gr. 
  9. Raisins – 80 gr. (a tea cup) 
  10. Grated orange peel – 1/3 orange 
  11. Cinnamon – 1 tea spoon 
For the frosting:
  1. Creamed cheese – 200 gr. 
  2. Honey – 2 tablespoons 
  3. Grated orange peel – 1/3 orange



Preparation method:
  1. Take the butter and the eggs out of the fridge at least 3 hours before the preparation. 
  2. Put the butter and the sugar in a bowl and beat them with a mixer (on high speed) for 3-5 minutes. 
  3. Add the eggs, one at a time in the bowl, while beating the mixture with the mixer (on high speed)
  4. Add the milk with a spoon. The milk should be warm, to avoid curdling of the mix. Beat with a mixer (on high speed)
  5. Mix the flour, the baking powder and the cinnamon in a separate bowl , screen the mix and add the grated orange peel and the finely grated wallnuts. Gradually add this mix into the mix of butter, sugar and eggs, beating with the mixer (on slow speed), until homogeneous. 
  6. Soak the raisins in lukewarm water for 2-3 minutes. Strain them off and dry them well. 
  7. Turn the mixer off and add the grated carrots and the raisins to the mix. Stir thoroughly with a spoon. 
  8. Pour the batter into the prepared paper cups in a cupcake baking dish. Bake them in a preheated oven (if it’s an oven with e heater – bake at 190 degrees, if it’s a convection oven – bake at 170 degrees). Bake the cupcakes for 20-24 min. until slightly brownish. 
  9. Take the cupcakes out of the baking dish and place them on an iron cooling rack to cool down for a while. 
  10. Decorate the top of the cupcakes with an icing made of creamed cheese, honey and grated orange peel.


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