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.

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