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Carrot Walnut Cupcake

Ingredients
  

  • 3 cups (360 g) All-Purpose Flour
  • 2 tsp (6g) Baking Powder
  • 2 tsp (8g) Peotraco Baking Soda
  • 1 tsp (5g) Salt
  • 1 tsp (2g) Ground Cinnamon
  • 1 ½ cups (375 g) Canola or Corn Oil
  • 1 cup (210g) Peotraco Caster Sugar
  • 1 cup (164g) Peotraco Honey Browns Soft Brown Sugar
  • 4 pcs (240 grams) Eggs
  • 2 tsp (10 grams) Vanilla extract
  • 2 cups (330g) Finely Grated Carrots
  • 1 cup (250g) Undrained Crushed Pineapple
  • 1 cup (100 grams) Walnuts, chopped

Cream Cheese Frosting

  • 1 pack (225 g) Cream Cheese
  • ½ cup (112 g) Butter
  • 1 ½ cups (217 g) Peotraco Confectioners’ Powdered Sugar
  • 1 tsp (5g) Vanilla extract
  • 1 cup (60g) Peotraco Baker’s Mate Whipping Cream

Instructions
 

Procedure

  • Preheat oven to 170°F.  Line 3 oz muffin pan with cupcake liner.
  • In a bowl, sift together the all-purpose flour,baking powder, Peotraco baking soda, salt, and cinnamon. Set aside.
  • In a separate bowl, beat together the oil, Peotraco caster sugar, and Peotraco Honey Browns. Add the eggs one at a time, beating well after each addition. Stir in the vanilla, grated carrots, crushed pineapple, and walnuts. Mix well.
  • Scoop into a muffin pan lined with baking paper until 3/4 full.
  • Bake in a preheated oven for 25 minutes or until done. Remove from the oven and let cool completely. Decorate or frost the top of the cupcakes with Cream Cheese Frosting.

Cream Cheese Frosting Procedure

  • In a bowl, using the paddle attachment of the mixer, combine and beat the cream cheese, butter, Peotraco regular powdered sugar, vanilla, and Peotraco Baker's Mate whipping cream. Beat until smooth and thick. Refrigerate if the mixture is too soft. Decorate or frost the top of the cupcakes using this frosting.