紅蘿蔔杯子蛋糕/Carrot cake cupcakes

紅籮蔔杯子蛋糕

烹調時間: 45分鐘 可做: 22個杯子蛋糕

材料:

• 1 1/2  杯白砂糖
• 1 1/3  杯沙拉油
• 1 茶匙100%香草精
• 3 大雞蛋
• 1 杯中筋麵粉
• 1 杯全麥麵粉
• 2 茶匙肉桂粉
• 2 茶匙小蘇打粉
• 1 1/2 茶匙鹽
• 3 1/2 杯紅羅蔔絲
  

做法:

1.        將烤箱預熱至180度C。

2.        在一個中型容器中用電動攪拌器將糖、沙拉油及香草精充分混合。之後加入逐個雞蛋。混勻後置於一旁備用。

3.        在另一個容器中，將麵粉、肉桂粉、小蘇打粉及鹽一起過篩，置於一旁備用。

4.        將1/2的乾料加入混合好的濕料中並以低速攪拌，置於一旁備用。

5.        將紅羅蔔絲加入剩下的乾料中混合均勻後，將混合好的紅羅蔔倒入先前的混合料中攪至剛好混合好的狀態。注意請別過度攪拌！!!

6.        將以混合好的蛋糕餡料到入已經舖好烤紙的杯子蛋糕模型中，裝至七八分滿。.

7.        以200度C烤十分鐘然後將溫度降到180度C 在烤35分鐘，直到中心不會沾黏在筷子上。放置於網狀架上待涼後即可食用。

Carrot cake cupcakes

Cook Time: 45 min Yield: 22 cupcakes

Ingredientsnocoupons

• 1 1/2  cups sugar
• 1 1/3  cups vegetable oil
• 1 teaspoon pure vanilla extract
• 3 extra-large eggs
• 1 cup all-purpose flour
• 1 cup whole-wheat flour
• 2 teaspoons ground cinnamon
• 2 teaspoons baking soda
• 1 1/2 teaspoons kosher salt
• 3 1/2 cups grated carrots (less than 1 pound)

Directions

1.      Preheat the oven to 350 degrees F.

2.      Beat the sugar, oil, and vanilla together in the bowl with an electric mixer. Add the eggs, 1 at a time. In another bowl, sift together the flour, cinnamon, baking soda, and salt. With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients. Add the grated carrots to the remaining flour, mix well, and add to the batter. Mix until just combined.

3.      Line muffin pans with paper liners. Scoop the batter into muffin cups until each is 3/4 full.

4.      Bake at 400 degrees F for 10 minutes then reduce oven temperature to 350 degrees F and cook for a further 35 minutes, until a toothpick comes out clean. Cool on a rack.