Looking for a healthy recipe? Here you go. Enjoy these moist and lightly spiced carrot and yogurt cup cakes. These cupcakes are perfect for making ahead of time. The flavours meld and the cup cakes taste extra yummy if they are kept for a day or two. They are usually yellowish, mine look a little brown because I have used brown sugar in it instead of white sugar.
All purpose flour – 1, 1/2 cup
Baking Powder – 1 teaspoon
Baking soda – 1/2 teaspoon
Salt – 1/2 teaspoon
Sugar – 1 cup
Ground cinnamon 1/2 teaspoon
Carrots – 1,1/2 cup finely grated
Eggs – 2
Oil – 3/4cup
Yogurt – 1/4 cup
Vanilla Extract – 1/2 teaspoon
Preheat the oven to 350 degree F. Line a 12 cup cupcake pan with paper liners.
In a bowl whisk together grated carrots, sugar, eggs, oil, yogurt and vanilla essence, till combined. Make sure all the ingredients are at room temperature. In another bowl whisk together flour, baking powder, baking soda, salt and cinnamon. Using a spatula, fold the flour mixture into the carrot mixture until combined.
Spoon the batter into the prepared pan. I usually use an ice cream scoop or a ladle to make sure the batter is divided equally. Slide the pan into the middle of the oven and cook for 20-25 minutes, till the cupcakes are golden brown and a skewer inserted comes out clean. let the cupcakes cool in the pan for 5 min, then transfer onto a wire rack and let cool completely for about an hour. Happy Baking!