it's been a long time since I want to try carrot cupcakes by myself. especially after trying carrot cake from Magnolia's bakery. hell yes! my friend bought me some cupcakes from New York :D i can taste the crunchiness of pecans from Magnolia's carrot cupcake. the recipe i will give u below doesnt need pecans . well, its just because pecans are expensive ,so i didnt put pecan lolololololol the recipe below is originally from Bogasari Baking Center Cake Baking Course and the recipe is for around 12 cupcakes. here we go!!!!!!
Ingredients :
- 250 gr egg
- 300 gr castor sugar
- 2 gr salt
- 5 gr emulsifier *i didnt use it*
- 260 gr flour
- 1 gr baking soda
- 1 gr baking powder
- 1 gr cinnamon powder
- 450 gr shredded carrots
- 150 gr cooking oil but i use canola oil
directions:
- beat the eggs, sugar and salt until foamy thick with a high speed button.
- add the dry ingredients. stir until well incorporated.
- add shredded carrots and mix it well again.
- add canola oil slowly and stir until well incorporated.
- fill into the cupcake case.
- baked in 180ÂșC for 30 - 45 min. just insert a toothpicks to make sure that the cupcake is cook through.
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