With the popularity of cupcakes exploding, it goes without saying that we must have a Carrot Cupcake recipe in our repertoire. These Carrot Cupcakes are moist and delicious, and are full with the flavors of carrot, apple, ground cinnamon, walnuts, and raisins. While Sylvia Lovegren tells us in her book Fashionable Food that carrot cakes were once glazed with a fruit sauce, today we prefer a smooth and tangy cream cheese frosting.
Cupcakes can be made with most cake batters, with no adjustments needed except for the baking time. This rule applies to these Carrot Cakes. On average, cupcakes will bake in about 18 - 20 minutes or until a toothpick inserted in the center of one comes out clean. I love this Carrot Cupcake recipe because it does not involve pulling out the mixer. All you need are two bowls, one for the wet ingredients and one for the dry ingredients. The two are then mixed together and you are done. The time consuming part is the grating of the carrots and apples. These cupcakes have a moist texture and are full of flavor. Frosting them with a cream cheese icing provides a wonderful contrast of textures and flavors.
Carrot Cakes became popular with the health food craze of the 1970s, although Jean Anderson in her American Century Cookbook says recipes began to appear as early as the 1920s. There are many theories on the origin of this cake, some say it descended from the English's baked carrot puddings or European steamed carrot puddings. Others say it may have come from German carrot breads. Alan Davidson in 'The Oxford Companion to Food' tells us that carrots were used in European sweet cakes since the Middle Ages when other sweeteners were hard to find or just too expensive. In fact, carrots, along with beets, contain more sugar than most other vegetables which might explain their use in desserts.Read more:
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