Carrot cup cakes / Carrot cake
1.All purpose flour/maida - 1.5 cup
2.Powdered sugar - 1.5 cup
3.Butter/oil - 3/4 cup
4.Eggs - 2
5.Baking powder - 1 Tsp
6.Baking soda - 1/2 Tsp
7.Vanilla extract - 1 Tsp
8.Lemon/orange zest - 1 pinch
9.Grated Carrot - 1 cup
1.I used the friendly farm Heavy whipping cream and add 1 Tb sp carrot juice for the light yellow colour for the cream.
2.Follow the instructions in the cover for making the frosting cream.
3.Using a zip lock cover pipe out the cream to the top of the cup cake and keep in fridge for 15 minutes and serve.
1.Lemon/orange zest removes the egg smell and gives good aroma.
2.Decorate the cake only after cooling the cake,other wise the cream will melt down.
3.Cut 1 edge of the zip lock(make a small hole) with scissor and insert the cake decorating nozzle to the hole.Fill the zip lock with whipping cream and create your ideas.
Enjoy this delicious yummy cup cake...
I simply love this cup cake with a nice tea
Hope you all try this soft recipe.
See you soon