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Carrotcake cupcakes

Carrotcake recipe

  • 3 eggs
  • 270 g sugar
  • 180 g flour
  • 1 tsp vanilla sugar
  • 3 tsp baking powder
  • 1 ½ tsp ground cinnamon
  • 1 tsp ground cardamom
  • ½ tsp ground ginger
  • pinch of salt
  • 2/3 cups sunflower oil
  • 2 cups grated carrots
Preheat the oven to 175 degrees C (350 degrees F)
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Mix the eggs with the sugar until it turnes white and a fluffy.
Mix all the dry ingredients and turn into the egg-sugar mix with a spatula.
Add the carrots and sunflower oil.
Put cupcake liners into a cupcake tray and add the mixture.
Keep in mind that you don’t want to fill the liners up more than 2/3 of the way.
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Bake in the middle of the oven. Time might vary, but cook until golden and firm to the touch.
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Let them cool completely before frosting them.

Link to buttercream frosting:http://foodbyabuba.blogspot.se/2014/06/vanilla-buttercream-frosting.html

FoodByAbuba

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