I used a non-electric whisk for this recipe.
Wet ingredients:
1. Room Temperature Eggs: 2
2. Vanilla essence or Vanilla extract: 1/2 tsp.
3. Oil: 1/2 cup
4. White Sugar: 1/2 cup
5. Brown Sugar: 1/2 cup **If you don't have brown sugar take 1 cup white sugar. If you don't have white sugar take 1 cup brown sugar***
6. Yogurt: 2 tbsp. room temperature.
Dry ingredients:
1. Salt: a pinch or 1/4 tsp.
2. Baking soda: 1/2 tsp.
3. Baking powder: 1 tsp.
4. All-Purpose Flour: 1 1/2 cup
5. Shredded carrots: 1 1/2 cup
6. Roasted crushed walnuts: 1/2 cup ( OPTIONAL)
Method:
1. In a large bowl crack the two eggs and whisk them by hand or electric mixer for a minute.
2. Add 1/2 cup of white sugar and whisk your mixture very well. Then add 1/2 cup brown sugar and whisk the mixture until you see no lumps. Set a timer and whisk your mixture for a minute.
3. Add 1/2 tsp. vanilla and mix for 30 seconds
4. Slowly drizzle the 1/2-cup oil and whisk until you have added all the oil. It is important that you DO NOT dump all the oil in. That is because if you are using a nonelectric whisk then it will be hard to whisk the mixture. So Drizzle the oil slowly and mix and after you have done that WHISK the mixture for a minute.
5. Add 2 Tbsp. of room temperature yogurt and mix the mixture for 30 seconds.
6. Add in the shredded 1 1/2 cup carrots and gently mix with a whisk.
7. Sift your 1 1/2 cup all-purpose flour, baking soda, baking powder, and salt into the mixture. DO NOT USE electric beater or even a whisk. Use a spatula or wooden spoon to gently fold the flour into the mixture. BE PATIENT!!
8. Add in the crushed walnuts and gently mix.
9. Put cupcake liners into your cupcake tray and fill each liner with a scoop of batter. Bake at 375 F for 35-40 minutes!
Music Standard License: Stellar tracks
Негізгі бет Carrot Cupcake
Пікірлер: 2