HEC: Carrot Cake Cupcakes

Carrot Cake Cupcakes

Ingredients & Nutrients

• - 1c Flour
• -3/4 cup sugar
• - 1 t cinnamon
• - 1 t baking soda
• - 1/2 t baking powder
• - 1/4 t salt - Sodium
• - 1 1/2 c grated carrots - 
• - 2/3 c oil
• - 2 eggs, beaten

It was a relatively fast-paced lesson. With the reasoning of the muffins needing to be iced before serving. Most of the time was spent with the waiting for the muffins to cook/bake. The ingredients are collected--Mise En Place- and prepped. The dry ingredients without the addition of the carrot as well as the are collected inside a singular bowl.  The carrot is fully grated. After the prepping has finished the other wet ingredients with the carrot, the dry ingredients are then sifted onto of the liquid, after the mixture has been sifted the sugar is then added on top. As with cupcakes, the method of mixing is folding, making sure that it is not overmixed nor under-mixed though incorporated. The trays are set with paper cases then the mixture is scooped in. On a preheated oven of 180oC the tray is placed, the products are baked. After several minutes 8 or so the oven is changed to fan bake for a quicker time. The cupcake is then taken out after having tested with a skewer then cooled. After some moment the cupcakes are taken out on a rack to further cool. After cooling it is then iced then served.

The taste was quite pleasant. The carrots weren't very over-powering having a nice blend with the cake. The cupcakes were moist and had a soft texture. With how fine the carrots have been grated it did not interfere with the enjoyable feel of the cake in the mouth. The buttercream icing served as a good edition in further giving sweetness to the cupcake. Yet, for me, it was a little too sweet, it had too much element of a "pure" sugar per se. Though it was still delightful to consume and I have positivity in creating it again.