Eggless Carrot cupcake| Carrot Muffin

Cooking time -20 minutes

Preparation time : 10 minutes

Total - 30 minutes

Makes 7-8 medium size cupcakes

Ingredients:

All purpose flour - 1& 1/4 Cup
Grated carrot - 3/4 Cup
Brown sugar - 1 cup
Thick Curd - 1 Cup ( Room temperature)
Baking powder - 1/2 tsp
Baking soda - 1/2 tsp
Sunflower Oil - 1/4 cup
A pinch of salt
Cinnamon powder - 1tsp

Method:

1. Wash , Peel and grate Carrot and keep it aside. Preheat oven at 180 degree celcius.

2. Grease or line the muffin tray.

3. Sift all purpose flour, Baking powder, Baking soda, Cinnamon powder and salt. Mix well and keep it aside.

4. Into a mixing bowl, add curd and brown sugar. Whisk until the sugar dissolves completely. Into this add oil and mix well.

5.Add the sifted dry ingredients little by little and gently fold it together. Add grated carrot and gently fold it together. Do not over mix. The cake batter is ready.

6. Fill the cupcake liners 3/4 of it maximum. Tap the muffin tray 2 to 3 times to remove the trapped air bubbles.

7. Bake the cupcakes in preheated oven for 18 to 20 minutes at 180 degree celcius or Until the skewer inserted in cupcake come out clean.

8. Let the cupcake cool completely on a wire rack.

9. Serve cupcake with tea/ Coffee.

Note:

1. You can add 3/4 cup of sugar instead of brown sugar.

2. You can add 1 tsp of vanilla essence instead of cinnamon powder.

3. You can add 1/4 cup of chopped nuts into the batter. Before adding, coat the nuts with 1 tsp of flour and add it into the batter.

4. You can add 1/2 cup of chopped seedless dates and can make carrot and date cupcake.

Watch Video in YouTube

Comments

Pineapple pulissery/ Pineapple Mor kuzhambu/ Kerala Veg recipe

PINEAPPLE PULISSERY INGREDIENTS: Chopped Pineapple - 1/2 Cup Salt to taste Sugar- 2 tbsp Turmeric powder - 1/4 tsp Water - 1.5cup Curd/Yogurt - 1 Cup FOR GRINDING: Grated coconut - 1 cup Cumin seeds/ Jeerakam - 1/4 tsp Turmeric powder - 1/4 tsp Shallots/ Small onion - 4 to 5 nos Green chili - 2 to 3 nos ( According to your spice level) FOR TEMPERING: Coconut oil - 2tbsp Mustard seeds - 1/2 tsp Fenugreek Seeds - 1/4 tsp Dry red chili - 2 to 3 nos Curry leaves - 1 spring METHOD: 1. Cook pineapple with salt,sugar,turmeric powder and water until the pineapple become soft and tender.OR you can pressure cook it for 1 whistle. 2. Grind grated coconut, cumin, turmeric powder, shallots, green chili into a smooth paste by adding water. 3. Add the coconut paste into cooked pineapple and mix well. Bring to boil. 4. Beat the curd well. Add it to the curry and mix well....

Chocolate Cookies | Eggless Choco chip cookies | Cookie recipe

Chocolate Cookies | Eggless Choco chip cookies Cookies are all time favourite of most of the people. In this video I will demonstrate how to make chocolate cookies with & without oven . It's a chocolate cookies that loaded with choco chips. It's a simple recipe , that is easy to make and no chilling time required . It's taste yummy. Ingredients : All purpose flour - 1 & 1/4 cup Cocoa powder - 1/3 cup Powdered sugar - 3/4 cup Unsalted butter - 100 g ( room temperature) Chocolate chips - 1/2 cup Baking powder - 1/2 tsp Vanilla essence - 1/2 tsp Chilled milk - 1 Tbsp Method: With Oven: Preheat oven at 180 degree celcius. Line a baking sheet on a baking tray OR grease the baking tray with some oil / Butter. Without Oven: Heat a heavy bottom vessel. Spread the salt evenly in bottom of the vessel. Close the vessel with lid and heat it for 15 minutes. Keep a cooker ...

Pepper garlic Mushroom fry | Mushroom starter recipe | Preeja's cookbook

Pepper garlic Mushroom fry Ingredients: Butter mushroom - 200g Coconut oil / Butter - 1 Tbsp Pepper powder - 2 tsp Soy sauce - 1 tsp Garlic minced - 1 Tbsp Chopped onion - 1/2 cup Chopped capsicum - 1/4 cup Curry leaves Salt to taste Method: 1. Into a bowl add water and mushroom . Gently clean the mushrooms . Do not soak mushroom in water for long . Drain the water completely. Place the mushrooms on a cleaned kitchen towel . Cut the mushrooms into 2 parts if the mushrooms are big in size. 2. Into a heated pan , add coconut oil. 3. When oil heats up, add chopped onion and saute for 2 minutes. Add garlic and capsicum. Saute until the raw smell of has gone. 4. Add salt and one teaspoon of pepper powder . Add mushrooms and mix well. Saute it for 3 minutes. 5. Add curry leaves and soy sauce. Mix well . Saute mushrooms on low heat for 7 minutes. 6. Add one teaspoon of pepper powder and mix well. Turn off the stove. 7. Serve with roti or rice.

Preeja's cookbook

Search This Blog