Clas­sic Car­rot Cup­cakes

Good Housekeeping (Philippines) - - Your Kitchen -

Th­ese steamed cup­cakes re­main soft and moist even when chilled.

TAKES 20 MIN­UTES

PLUS COOL­ING AND CHILL­ING MAKES 20 CUP­CAKES

4 large eggs

2 c. sugar

1 1/4 c. oil

2 c. car­rots, finely grated 2 c. all-pur­pose flour

2 tsp. bak­ing soda

1 1/2 tsp. salt

For Cream Cheese Frost­ing:

1/4 c. but­ter

1 pack (225 grams) cream cheese, soft­ened

4 c. pow­dered sugar, sifted 2 Tbsp. milk

1 tsp. vanilla ex­tract

1 Pre­pare a steamer. Line 4 6-cup muf­fin pans with cup­cake lin­ers. Set aside. 2 In the bowl of a mixer with the beater at­tach­ment, beat eggs and

sugar un­til light. Pour in oil and beat un­til mixed. Add grated car­rots; blend well. 3 Sift flour and bak­ing soda over car­rot mix­ture. Add salt. Gen­tly beat, scrap­ing bot­tom and sides with a sil­i­cone spat­ula, un­til well mixed. 4 Us­ing an ice cream scoop, di­vide bat­ter among the cup­cake-lined pans. Place pans into the steamer and steam for 7 min­utes. Check for done­ness, ro­tate pans, and steam again as needed un­til each cup­cake is cooked through. Re­move from steamer; cool.

5 Mean­while, make Cream Cheese Frost­ing: In the bowl of a mixer with the whisk at­tach­ment, cream but­ter and cream cheese un­til light and fluffy. Whisk in pow­dered sugar in batches with milk and vanilla ex­tract un­til fluffy. Frost cup­cakes as de­sired. Serve.

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