CARROT CUPCAKES

I love the cupcake and I love making it. Perfect if you don't wish to make the larger carrot cakes. Recipe adapted from Martha Stewart. This miniature carrot cake taste exactly as the carrot cake. It's delicious and easy to make. The cheese cream frosting made this cake wonderful.

Try this !!! is truly irresistible !!!

 Ingredients

• 1 cup granulated sugar
• 1/3 cup vegetable oil
• 2 tablespoons orange juice
• 1 teaspoon pure vanilla extract
• 2 large eggs
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground allspice
• 1/2 teaspoon salt
• 3/4 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
• 1 1/2 cups shredded carrots
• 1/2 cup chopped walnuts
• 1/4 cup shredded coconut, plus more for garnish
• 8 ounces bar cream cheese, room temperature
• 3/4 cup confectioners' sugar

Directions

1. Preheat oven to 350 degrees. Oil a standard 12-cup muffin tin or line with paper liners. In a bowl, combine sugar, vegetable oil, orange juice, 1/2 teaspoon vanilla extract, and eggs.
   
2. Stir in baking powder, baking soda, allspice, and salt. Add flour; mix. Stir in carrots, walnuts, and coconut.
   
3. Divide batter evenly among muffin cups. Bake until toothpick inserted in centers comes out clean, 25 minutes. Let cool completely before frosting.
   
4. Meanwhile, in a mixing bowl, combine cream cheese, confectioners' sugar, and remaining 1/2 teaspoon vanilla extract. Whisk until smooth.
   
5. Frost cupcakes, and garnish with shredded coconut.

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Ini adalah salah satu cupcake favorite saya. Kalau rasa membuat carrot cake biasa adalah terlalu besar dan banyak gunakan resipi ini rasanya sama, ianya mudah dan senang membuatnya. Cheese Cream yang digunakan sebagi topping cake ini merupakan gabungan yang cukup enak.

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