Cupcakes with Attitude by Wong Benjamin;

Author:Wong, Benjamin;
Language: eng
Format: epub
Publisher: Marshall Cavendish International (Asia) Private Limited

85

Plain (all-purpose) flour 225 g

(8 oz)

Baking soda ½ tsp

Ground cinnamon ½ tsp

Ground clove ½ tsp

Salt ½ tsp

Vegetable oil 150 ml (5 fl oz)

Sugar 200 g (7 oz)

Vanilla extract 1 tsp

Eggs 2

Soy milk (unsweetened) 4 Tbsp

Shredded carrots 220 g

(7⅘ oz)

Frozen peas 80 g (2⅘ oz)

TOPPING

Plain yoghurt

1. Preheat oven to 180°C (350°F). Line muffin tray with cupcake liners.

2. Sift flour, baking soda, cinnamon, clove and salt into a bowl.

Set aside.

3. Combine oil and sugar in a mixing bowl and beat on medium speed.

Add vanilla extract and mix well.

4. Add eggs and continue beating until well combined.

5. Add soy milk and half the flour mixture prepared in step 2. Mix well

before adding the remaining flour mixture. Stop immediately once all

the flour has been mixed well into the batter.

6. Fold in shredded carrots and peas with a spatula.

7. Spoon batter into cupcake liners until three-quarters full. Bake for

20–25 minutes.

8. Remove from the oven and leave cupcakes in the muffin tray for

5 minutes.

9. Remove cupcakes from tray and place on a wire rack to cool

completely before serving.

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