It has been long since I am cooking for my family and thankfully they like what I cook. But obviously that doesn’t mean that I have never done any disaster, still something was managed by the end. Cooking for friends is always a different ball game where you have to be extra-cautious; more so when you decide to gift something which is baked/cooked at home especially for them.
We were invited at my friend’s place for dinner last weekend and spent a wonderful evening plus enjoyed the delicious home food. My friend is an avid cook herself and since we work at the same place, we always talk about food and cooking and share our tips and tricks with each other whenever we have a little time outside of work.
The day when she invited us, I immediately planned to bake these little goodies for them – the lovely carrot cupcakes. Now I must confess that I was baking these cupcakes for the very first time and was quite anxious about how it would turn out. But as the saying goes – all is well that ends well – I was highly delighted when my friend said that they all loved these sweet treats!
These cupcakes are really moist even after there is no butter at all. It is full of amazing flavors which come from fresh carrots and cinnamon powder. Even the pro carrot-hater would fall for it, trust me. You can serve these cupcakes with your choice of frosting or simply have it with whipped cream like me!
- All-purpose flour – 1 & ⅓ cup (175 gms)
- Baking soda – 1 tsp
- Salt – ¼ tsp
- Ground cinnamon – 1 tsp
- Walnuts – ½ cup, chopped
- Eggs – 2, large
- Granulated white sugar – ⅔ cup (135 gms)
- Flavorless vegetable oil (Canola or safflower oil) – ⅔ cup
- Vanilla extract – ½ tsp
- Grated apple – ⅔ cup [or equal quantity of apple sauce]
- Finely grated fresh raw carrots – 1 & ⅓ cup (about 225 gms of carrot)
- Preheat the oven to 180 degree Celsius (350 degrees F) and place rack in center of the oven. Lightly butter (or spray with a non-stick vegetable spray) or line 12 muffin cups with paper liners.
- In a large bowl whisk together all the dry ingredients – flour, baking soda, salt, and ground cinnamon. Fold in the chopped walnuts.
- In another large bowl whisk the eggs until lightly beaten. Then whisk in the sugar, oil, and vanilla extract until slightly thickened.
- Fold in the grated apple and grated carrots to the egg mixture. Then fold this wet mixture into the flour mixture until incorporated. Use a rubber spatula for this.
- Evenly fill the 12 muffin cups with the batter; you can use an ice cream scoop for filling up the muffin cups and try to fill equal amount of batter in each cup. This will ensure even baking for each of the cupcakes.
- Bake for about 20 – 23 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from the oven, place on a wire rack, and let them cool completely before frosting.