IngredientsCarrot-3
All purpose Flour-1cup
Sugar-1/2cup
Egg(@room temperature)-2
Canola Oil-1/4cup
Baking powder-1teaspoon
Baking soda-1/4teaspoon
Cardamom powder-1/4teaspoon
Method
Grate the carrots.
Sieve the flour with baking powder & baking soda.
Beat the eggs with Cardamom powder..
Add the sugar and mix well till the sugar dissolves..
Add 1/4 cup of canola oil..
Mix everything together.
Mix the grated carrots and all purpose flour.
Add it with the egg+sugar mixture
Mix gently with a whisk..
Line the muffin pan and pour the cake mixture.
Preheat the oven to 350F and bake the cakes for 35 minutes(or until a toothpick inserted come clean)
Soft and tasty carrot cupcakes are ready to serve.Usually Cinnamon powder/Nutmeg powder will be added in the carrot cake..but I don't like these flavours in a desert..so added cardamom powder.:)
Wow! looks so good..
ReplyDeletemy fav, looks superb Mahi
ReplyDelete;P
ReplyDeleteshhh...sh... mouthwatering.இப்பவே எனக்கு வேணும்.
ReplyDeletecake rani superrrrr
ReplyDeleteWowww...Looks very nice and yummy mahi.....
ReplyDeleteBeautiful looking gorgeous cupcakes..
ReplyDeletecuper cup cakes!!
ReplyDeleteThanks a bunch friends for your lovely comments!:)
ReplyDeleteCup cakes look lovely.
ReplyDeleteCan I know how long these cupcakes be stored? and how?Thanks.
ReplyDeleteSowmya,you can store the cupcakes for 2-3 days in room temperature. You can keep them in fridge for more than a week.In either case,be sure to keep them in an airtight box.
ReplyDeleteHope this helps. Thanks!
Hi Mahi I tried your Banana cupcake and it came out excellent.Sweetness was very mild which we loved a lot.Thanks a lot for sharing.
ReplyDeleteHere the measure of 1 cup is how much?
I have standard measuring cups.
ReplyDelete1cup=237 ml..I think for all purpose flour, it is approximately 125grams. You can see the cups here.:)
http://mahiarunskitchen.blogspot.com/2010/11/pazha-kachayam.html