Ingredients for Chocolate & carrot cupcakes 🥕🧁
- 11/2 cups finely grated carrots 🥕
- 1/2 tsp cinnamon powder
- 1/4 tsp nutmeg powder
- 1/4 tsp ginger powder – optional
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp salt
- 5 tbsp chocolate chips – optional
- 4-5 tbsp cocoa powder
- 3/4 cup sugar
- 4-6 tbsp unsalted butter
- 1/2 tsp vanilla extract
- 2 eggs 🥚
- 5 tbsp raisins
- 11/4 cups plain flour
- For buttercream frosting:
- 50 g unsalted butter
- 50 g icing sugar
- 1 tsp vanilla extract
- 1 tbsp milk 🥛
- 5 tbsp cocoa powder
- Marzipan coloured orange 🍊
- Marzipan coloured green
Cooking Instructions for making Chocolate & carrot cupcakes 🥕🧁
Preheat the oven to 180°c and line a cupcake baking tin 🧁 with 12 cups liners, set aside. Sift in a medium bowl 🥣, add plain flour, cocoa powder, cinnamon powder, ginger powder, nutmeg powder, baking powder, baking soda and salt, combine all together and set aside the dry ingredients.
In a bowl 🥣, add butter, sugar, eggs 🥚 beat together for 2 mins, add vanilla extract mix well, add dry ingredients in the wet mixture, mix gently, add in finely grated carrots 🥕 and fold into the batter with a spatula. Finally add chocolate chips, raisins and mix gently.
Evenly distributed the 🧁cupcake batter between the 🧁cupcake liners, fill each liner to three quarters full, bake the cupcakes🧁 for 20 mins or inserted a knife 🔪 in the center comes out clean, let the cupcakes 🧁 cool in the baking tin for 10 mins, remove and transfer them to a wire rack to cool completely.
For buttercream frosting: in a bowl 🥣, add butter, icing sugar beat well, add 1 tbsp milk 🥛and mix well, add cocoa powder mix well, finally add vanilla extract mix well, spread on top of the each 🧁 cupcake, keep aside. Make carrots 🥕 from marzipan (coloured 🍊 orange), and leaves 🌿 from (coloured green), arrange them on each cupcakes 🧁 and serve.
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