Ginger Carrot Cupcakes
Today I am sharing a very simple yet comforting muffin recipe that just requires few ingredients (which seems like an important thing at this time of crisis) that are loaded with nutrients and health. I always try not to use the refined flour in my recipes and always substitute it with regular wheat flour so these cupcakes are perfect for a healthy start, for your perfect breakfast or even for evening tea or coffee or for your dessert.
Earlier I wasn't planning on uploading any recipe but baking is kind of my passion and since we all are under lockdown and we should be staying put for our own safety, so kitchen is kind of a place where I feel good, time runs, first thinking of what to bake, then arranging the ingredients, then the prep and finally the baking which makes me peep into the oven every two minutes to check how they are going to be, are they fine inside, when can I a grab a bite and taste them, all 'n' all baking requires my full attention which I kind of like doing.
So try these eggless, nutrient rich, quick cupcakes that will be on your bake list for every winter as eating seasonal fruits and vegetables is something that you should do and yes there are still red winter carrots available in the market. So bake and indulge with these Ginger Carrot cupcakes and bid adieu to winters.
INGREDIENTS:
For Cupcakes:
2 Grated Carrots
2 Cup Wheat Flour
10 pieces of Candied Ginger, Chopped
1 and a half tsp of Ginger Powder
50 gms Melted Butter
4 tbsp Dark Brown Sugar
1 tsp Vanilla Essence
1 tsp Baking Powder
1 tsp Baking Soda
Milk as required
For Icing:
60 ml Cream
2 tbsp Icing Sugar
A dot of edible food color, orange-red
Tree shaped edible candies, green
METHOD:
Earlier I wasn't planning on uploading any recipe but baking is kind of my passion and since we all are under lockdown and we should be staying put for our own safety, so kitchen is kind of a place where I feel good, time runs, first thinking of what to bake, then arranging the ingredients, then the prep and finally the baking which makes me peep into the oven every two minutes to check how they are going to be, are they fine inside, when can I a grab a bite and taste them, all 'n' all baking requires my full attention which I kind of like doing.
So try these eggless, nutrient rich, quick cupcakes that will be on your bake list for every winter as eating seasonal fruits and vegetables is something that you should do and yes there are still red winter carrots available in the market. So bake and indulge with these Ginger Carrot cupcakes and bid adieu to winters.
INGREDIENTS:
For Cupcakes:
2 Grated Carrots
2 Cup Wheat Flour
10 pieces of Candied Ginger, Chopped
1 and a half tsp of Ginger Powder
50 gms Melted Butter
4 tbsp Dark Brown Sugar
1 tsp Vanilla Essence
1 tsp Baking Powder
1 tsp Baking Soda
Milk as required
For Icing:
60 ml Cream
2 tbsp Icing Sugar
A dot of edible food color, orange-red
Tree shaped edible candies, green
METHOD:
- Pre-heat the oven at 180 degree Celsius. Grease and line the muffin tray with paper cupcake mould or 9 cm square butter paper pieces.This batter will approximately make 12 cupcakes.
- In a large bowl add the wheat flour, ginger powder, baking soda, baking powder, grated carrots, chopped candied ginger and give it a good mix. Now add the sugar, butter, vanilla essence followed by milk, a little a time to make a nice thick batter. You will require less milk as carrots have their own juices, there is butter already and the sugar will also dilute. So be cautious while adding milk.
- Once the batter is made, drop a spoonful or more of batter into each cupcake mould, make sure you leave a little space at the top to allow them to rise.
- Bake for 10-12 minutes. Once done allow them to cool on a rack outside.
- For the icing, beat the sugar and cream with electric hand beater till soft peaks are formed. Add just a dot of edible food color and fold it in lightly.
- Decorate the cool cupcakes with the orange icing and green tree candies.
Note: If you do not have candied ginger, you can add 1 and half teaspoon of fresh ginger juice with one inch finely chopped fresh ginger.
Also if you do not have brown sugar you can opt for white powdered sugar also.
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| Ginger Carrot Cupcakes |
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| Ginger Carrot Cupcakes |
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| Ginger Carrot Cupcakes |
