Carrot cupcake

 

Ingredients

Makes 16 cupcakes.

Wet Ingredients

Butter, 100 g

Brown sugar, ¾ cup

Eggs, 2 nos.

Vanilla essence, ½ tsp

Sour cream, 2 tbs

Peeled and grated carrot, 1 ¼ cups

Dry ingredients

All-purpose flour, 1 cup

Baking soda, ¼ tsp

Baking powder, 1 tsp

Chopped walnuts, 2 tbs

Salt, a pinch

Note: All ingredients must be at room temperature.

Preparation

• Line the cupcake pan and set aside.
• Sieve the flour along with baking soda, baking powder, and salt; then set aside.
• Beat the butter in a dry wide bowl until fluffy.
• Add sugar to the butter in three portions, beating until well combined (around three minutes).
• Scrapping down with a spatula from time to time.
• Add eggs one at a time and beat until fluffy.
• Add vanilla essence and beat for a few seconds.
• Preheat the oven to 180 degrees Celsius.
• Add sour cream and beat until well combined.
• Add dry ingredients in three parts and whisk gently until flour disappears. Do not overbeat.
• Add carrot and nuts, and fold with a spatula to combine well.
• Scoop an equal amount of batter into each cup (up to three quarters). 
• Tap to release air bubbles.
• Bake for 20 to 25 minutes at 170 degrees Celsius.
• Insert a toothpick at the center of the cake. If it is ready, it will come out clean.
• Transfer to a wire rack and allow to cool for 10 minutes.

Enjoy with tea or coffee.
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