|Little things can make or break a cupcake, like an tilted baking surface in the oven.|
I am on an ambitious plan to empty my pantry before going off for my year end holiday. It will be quite a feat because a recent expedition to Phoon Huat has turned me into a frightening shopaholic. Surrounded by wonderful baking goods, I envisioned making a long list of to-bake cakes a reality just before we scoot for Europe.
A small gathering of friends tonight has given me cause to bake these cupcakes, and might as well , since smallsmallbaker has also called for a cupcake cyber meet.
( Due to this cook's writer's block, the following short text is contributed by the carrot cake monster in the house )
(: And of course, carrot cake is a perennial favourite in the family. This batch of carrot cupcakes, I fear, will not last long enough to warrant me posting instructions for storing them :)
What I like about this recipe is the use of canola oil instead of butter, which yields a more resilient and less crumbly dough. The crunch of walnut is always a pleasurable sensation and what is a little addiction when the cupcake is heart friendly.
Fruit mix :
200 g grated carrot
1/2 C raisins, soaked in orange juice for 30 minutes and drained
1 C walnuts, toasted and coarsely chopped
Dry ingredients ( well mixed, set aside) :
2 cups plain flour ( or whole wheat )
1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon ( I used 5-spice powder )
Wet ingredients :
4 eggs, room temperature
1 C fine sugar
1 C canola oil
1 tsp vanilla essence
1 tsp oil of orange
Preheat the oven to 180 C, with a baking rack.
Prepare 12 medium cups.
In a medium bowl, combine all the dry ingredients and mix well. Set aside.
Beat the eggs until fluffy, 2-3 minutes. Whisk in sugar, adding in batches.
Add oil , essence and oil of orange. Beat until the egg mixture is frothy with very fine bubbles.
In 4 batches, sift flour mixture over egg batter, whisking in between sift until just combined. Do not overmix.
Using a pair of chopstick or spatula to stir in fruit and nuts. Do this in 3 batches.
Spoon batter into the cups, about 3/4 cup full.
Bake for 20 - 25 minutes. Cakes are ready when a skewer pierced in the center of the cake comes out clean.
This recipe will be submitted to Aspiring Bakers #13: EnjoyCupcakes! (November 2011 ) hosted by Min of Min's blog