Corner Café

May 28, 2010

Sour Cream Carrot Cupcakes

Filed under: Cakes & Cupcakes — SeaDragon @ 12:00 am
Tags: ,
sccarrot_cupcakes03


Makes 12 cupcakes

[Ingredients]
Sour Cream Carrot Cupcakes:
225g (1 1/2 cups) cake flour
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
150g (1 cup) brown sugar
150g grated carrot, from about 2 carrots
3 eggs
1/2 cup sour cream
1/2 cup canola oil

Cream Cheese Icing:
250g cream cheese, softened
50g butter, softened
1/2 cup pure icing sugar
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[Preparation]
Sour Cream Carrot Cupcakes:
1. Preheat oven to 180°C. Line a 12-hole standard muffin tray with paper cases. Sift flour, salt, baking powder and cinnamon. Sift brown sugar separately and then add to the flour mixture; mix well and set aside.
2. Beat the eggs lightly; add sour cream and oil. Pour the egg mixture into the flour mixture together with the grated carrot. Fold to combine.
3. Divide the batter evenly into the paper cases. Bake for 20 to 25 minutes, or until cooked.

sccarrot_cupcakes01

4. Frost with icing when cold.

Cream Cheese Icing:
Sift icing sugar; set aside. Beat softened cream cheese and butter until smooth and creamy. Add sifted icing sugar and beat until light and fluffy.

Taste: Moist cupcakes with delicious cream cheese topping
Consume: Best within 3 to 4 days
Storage: Store in airtight container in the refrigerator
Recipe Reference(s):

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6 Comments »

  1. i made carrot cake sometime ago!
    next time i’m gonna make an icing
    and your recipe for it looks great 😀

    Comment by grub — August 2, 2010 @ 4:49 pm | Reply

    • Thanks, try it, cream cheese icing goes very well with carrot cake!

      Comment by SeaDragon — August 13, 2010 @ 6:12 pm | Reply

  2. Thanks for this recipe, they were lovely.

    Comment by Joanne — December 15, 2011 @ 12:00 am | Reply

  3. How do I make the cupcakes puff up more because they look kind of flat? Are the cupcakes dense or light/fluffy? Oh, by the way, awesome blog!

    Comment by Andrea Tan Tock Seng — December 31, 2011 @ 2:14 am | Reply

    • Hmm, that’s the whole idea, isn’t it? To have a flat top on cupcake, so you can ice on a level surface?

      These cupcakes have a texture somewhere between butter cake and sponge cake.

      Comment by SeaDragon — December 31, 2011 @ 8:09 am | Reply


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