I`m so excited to publish my first post on my new blog. It is going to be apple and carrot cupcakes with buttercream frosting. Doesn`t that sound delicious already?
For the cakes:
200g apple and carrot puree (about 2 apples and 1 carrot)
pinch of salt
300g all-purpose flour
2 tsp baking powder
1 tsp cinnamon
175 ml sunflower oil
For the buttercream frosting:
2-3 cups sifted confectioners` sugar
1-2 cups softened butter
1 tsp vanilla essence
1-2 tbsp milk
This recipe is my modification of Jamie O`s pumpkin muffins. I must say that these are so delicious and moist - one of the best ones I have ever tasted. I strongly recommend you to try them.
First you have to prepare apple and carrot puree. Depending on the size of the apples and carrots, take 2 apples and 1 carrot (or more), slice them and cook in boling water until soft, almost falling apart. Put carrots first, cook for about 10 minutes and then add apples and cook more. In a food processor or with a fork make them into puree and measure 200g.
Combine all the ingredients and mix just until combined. Pour into 12 paper baking cups placed in a cupcake pan. Bake for 20 minutes on 180 degrees C or 350 F or until a toothpick inserted in center comes out clean.
And now, for the frosting, mix sugar and butter until smooth and silky. Gradually mix in milk and vanilla essence and mix another 2-3 minutes. Using a knife, spatula or piping bag frost your cakes and in the end dust them with some cinnamon.