Carrot zucchini cupcakes
1 1/2 cups flour
1 1/2 cups flour
1 1/2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp salt
1 cup sugar
1/2 cup unsalted butter melted and cooled slightly
1 cup shredded carrot (1 large)
1 cup shredded zucchini (1 small)
1/3 cup milk
Whisk flour, baking powder, cinnamon and salt. In another bowl whisk the sugar, butter and eggs separately. Add the shredded carrot and zucchini to the egg mixture with a spatula and beat until it is mixed. Stir in the flour mixture and milk alternately in three additions beating until smooth.
Scoop the batter into a prepared muffin pan and bake in a 350F oven for 20 to 25 minutes until golden brown and tops of the cupcakes spring back when lightly touched. Let cool in the pan for 10 minutes. Remove from pan and cool completely on a rack.
For a variation we can add 1/3 cup sweetened flaked coconut to the batter.
This recipe is from the book 150 Best cupcake recipes by Julie Hasson. Cupcake fans will really like this book. There are lots of recipes to choose from depending on our preference and mood. The content of the book is separated into introduction, chocolate, fruit, nuts, adults only, kids, with spices, new twist, vegan and frostings. The sources and the index are very helpful.
The author explains the basic tips and techniques on how we can decorate, the tools and equipment, types of ingredients and the differences between different chocolate, coffee, diary etc. This is good for people who are learning to decorate and novice bakers; it may also refresh the knowledge of advanced bakers.
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