Kerotia's Carrot Cupcake

It's carrot time!! ^^


This Sunday was exhausting yet refreshing. At the end of the day, I was very tired I fell asleep the second my head touched the pillow. With a big smile of satisfaction! :D

I had planned to go biking to the Tlogorejo market and UGM early in the morning. But then my mom wanted to come along. So I ditched the bike and took motorcycle instead. Just out of our block, my mom suddenly changed our destination. “Go to Beringharjo!”

Without much argument, I obeyed. We spent one-and-a-half hour there, had lunch on our way home, and visited Giant supermarket instead of Tlogorejo market. *not a very farmer-friendly decision, I know* :(

I started making the cake around 3 pm and finished around 9 pm. The process for making this carrot cake was not that long (approximately 1 hour of preparation, plus 3 hours for baking and decorating), but I had a few break for taking a shower, praying, and also making dinner for the 2 volunteers from US who is staying in our home. *I made Rendang Spaghetti, recipe will follow*

So here is the recipe of Kerotia’s Carrot Cupcakes..
(for 36 cupcakes)

Ingredients:
250 g flour, sifted
1 ½ tsp baking soda
1 ½ tsp baking powder
1 tsp salt
2 tsp (or more) cinnamon powder
50 g tempeh flour for extra protein (optional)
4 eggs
300 g caster sugar
1 cup (240 ml) vegetable oil
2 big carrots, finely grated (approx. 250 g)
1 apple, grated and squeezed the juice out (I used half Fuji apple because I made mistake by not squeezing the juice out, hence the batter became thin.)

Mix all of the dry ingredients together (except sugar). In separate bowl, beat the eggs and sugar. Add the dry ingredients into beaten eggs & sugar, mix thoroughly. Add the oil little by little while mixing. Add grated carrots and apple. Put the batter in the paper cup (placed in the cupcakes tin), about ¾ full. Bake in preheated oven, 180°C for approx. 25 minutes. (Or test it by inserting toothpick to the cake. When it comes out clean, the cake is done.) Cool the cupcakes in a wire rack before decorating.

For the decorations:
White chocolate, melted
Marzipan, tinted with orange food coloring
Nonpareils and flower-shaped sprinkles

I used the green-colored sprinkles as the carrots’ leaves. My mom wanted to help, but she kept using blue sprinkles instead of green.. =))

Happy Ramadhan everyone!!


PS: This cupcakes will make a great Ramadhan gift.. ;)