Samuel loves carrots. Carrots is a "must have" in our fridge at home. As I was browsing though the recipes online the other and saw this carrot cupcake was kind of easy to make so I made it for tea break last Friday.
Ingredients:
*makes 16 cupcakes*
250ml (1 cup) vegetable oil
3 eggs
1 tsp vanilla extract
215g (1 cup) caster sugar
190g (about 2 carrots) coarsely grated carrot
150g (1 cup) self-raising flour
125g chopped walnut
1 tsp ground cinnamon
Method:
1. Preheat oven to 180°C. Line sixteen 80ml (1/3-cup) capacity muffin pans with 2 layers of paper cases.
2. Whisk together the oil, eggs and
vanilla in a bowl. Add the caster sugar and beat to combine. Stir in the
carrot, flour, chopped walnut meal and cinnamon. Spoon among lined pans. Bake
for 18-20 minutes or until a skewer inserted into the centre comes out
clean. Set aside to cool.
I like the sweet and nutty flavor. But I want to "enhance" it
further. So I made some chocolate whipped cream to go with the cupcake.
*makes about 2 cups (480 ml) whipped cream*
1/2 tsp pure vanilla extract
3 tbsp (35g) granulated white sugar
2 tbsp unsweetened cocoa powder
1 cup (240 ml) cold heavy whipping cream
Method:
1. Place your mixing bowl and wire whisk in the freezer for about 15-30 minutes.
2. Place the vanilla extract, sugar, and cocoa powder in the cold bowl. Stir in about 2 tablespoons of the cream to form a thick paste (this will dissolve the cocoa powder). Then add the rest of the cream and beat just until stiff peaks form.
3. If not using immediately, cover and refrigerate.
The whipped cream in the picture seems like a bit watery. Guess I did not whisk it long enough. However, I put the cupcakes back in the fridge after I topped them with the whipped cream. They came out just nice and moist after a while :)
Chocolate Whipped Cream
Ingredients:*makes about 2 cups (480 ml) whipped cream*
1/2 tsp pure vanilla extract
3 tbsp (35g) granulated white sugar
2 tbsp unsweetened cocoa powder
1 cup (240 ml) cold heavy whipping cream
Method:
1. Place your mixing bowl and wire whisk in the freezer for about 15-30 minutes.
2. Place the vanilla extract, sugar, and cocoa powder in the cold bowl. Stir in about 2 tablespoons of the cream to form a thick paste (this will dissolve the cocoa powder). Then add the rest of the cream and beat just until stiff peaks form.
3. If not using immediately, cover and refrigerate.
The whipped cream in the picture seems like a bit watery. Guess I did not whisk it long enough. However, I put the cupcakes back in the fridge after I topped them with the whipped cream. They came out just nice and moist after a while :)
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