Carrot Cupcakes!

Carrot cake!

Another favorite bite! First time baking this and it turns out to be perfect! Simply delicious~

Ingredients:

Carrot cupcakes

~2 cups all-purpose flour

~1 1/2 tsp baking soda

~1/2 tsp salt

~4 large eggs

~1 cup granulated white sugar

~1 cup canola oil

~2 cups finely grated raw carrots

~1 cup grated apple

~1/2 cup pecans/walnuts, coarsely chopped

~1 cup raisins/currants

Cream cheese frosting

~1/2 cup unsalted butter

~8 ounces cream cheese

~3 cups icing sugar, sifted

~1 tsp pure vanilla extract

How?

Carrot cupcakes: Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Place liners in 20 muffin cups.

In a separate bowl, whisk together the flour, baking soda, salt and cinnamon.

Flour mixture

Top (L-R): Grated apple, grated carrots, flour mixture and chopped walnut.

Finely chopped walnut

In another large bowl whisk the eggs, sugar and oil until slightly thickened. Fold in the flour mixture until incorporated. With a large rubber spatula fold in the grated carrots, grated apple, chopped nuts and raisins. Evenly divide the batter between the 20 muffin cups and bake about 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.

The batter

Ready for bake

Remove from oven and let cool completely on a wire rack. Spread cream cheese frosting on top of each cupcake. Cover and refrigerate until serving time. 

Tadaa! Freshly baked carrot cake hot from oven!

Frosting: In the bowl of your electric, beat the butter and cream cheese until very smooth and creamy. Gradually beat in the powdered sugar until fully incorporated and smooth. Beat in the vanilla extract. 

Don't feel yucky! It's yummy instead! The cream cheese frosting for carrot cake!

Completed! Sorry am poor in deco cakes, simply spread but yums!

Makes 20 cupcakes.  

Lemon Cheesecakes in Muffin Cups!

How's your weekend? Mine was much fun with bakings! Yes, it's been awhile since my last bake. Mom wants to have a small afternoon tea on Sunday so we have to start preparing the day before. I learn baking from mom at a very young age and always enjoy doing that during our leisure time. So, what's on the menu for the afternoon tea? 

Tadaa! Lemon Cheesecake!

One of my favorite dessert fix! Whenever I am not free to bake at home, I will hunt for the best dessert in town and get my dessert fix somewhere. So, do drop me comments here if you know any places serving good desserts! *ignoring the diet thoughts* :P

So here you go with the ingredients and steps to follow:-

Ingredients: 

Crust

~1 cup (100gram) crushed digestive biscuits

~1 tbsp granulated white sugar

~4-5 tbsp melted butter

Filling

~2-8 ounce of full fat cream cheese, room temperature

~2/3 cup granulated white sugar

~1/8 tsp salt

~2 large eggs

~1 tsp pure vanilla extract

~1/2 cup sour cream (*note: u can replace with natural yogurt too)

How?

Preheat oven to 300 degrees F (150 degrees C) & place oven rack in the center of the oven. Line 12 muffin cups with paper.

For Crust: In a small bowl, combine the crushed biscuits, sugar and melted butter. Press a heaping tablespoon of crushed biscuits onto the bottoms of the 12 muffin cups. Cover & refrigerate while you make the filling.

Nom nom nom Digestive Biscuits!

Crushing in process

Crushed digestive biscuits pressed on the muffin cups and ready to refrigerate

For Filling: In the bowl of your electric mixer, beat the cream cheese on low speed until creamy and smooth. Add the sugar and salt and beat until combined. Add the eggs, one at a time, beating until incorporated. Then, add the vanilla extract and sour cream and beat until incorporated. Remove the crust from the refrigerator and evenly divide the filling among the 12 muffin cups. 

Beating in process

Ready for bake!

Bake for about 18-22 minutes or until firm but the centers of the cheesecakes still wobble a little. Remove from oven and place on a wire rack. Let cool and refrigerate for several hours or overnight. 

Voila! Lemon Cheesecake hot from oven!

Makes 12 individual cheesecakes. 

Wanna know how's the taste? Stay tune for the post on Afternoon Tea!

Much Love,
Elaine

~xoxo~