Thursday, 5 April 2012

Some Achievement ~ Eggless Carrot and Garam Masala Cupcakes with Buttercream frosting

Made n Enjoyed
Hello readers,
Since last December I have been so engrossed in blogging, that I never stepped back and thought about how far I'd come. I am now celebrating  my 224th post on JCO rather than my 200th...!!!! along side with my 224 posts I've achieved so much more and I hope with all of your continued support I can expand even further.



Yesterday I received some great news which was the icing on the cake to this celebration. I am delighted to announce that my recipe of Pistachio cupcakes is getting published in UK's Take a Break's My Favourite Recipe magazine, and this morning I got my copy of the Issue 5..:-) you can see my pics here


But hey guys I need your help, my recipe needs your valuable time and votes ! If you think I deserve to win , then please vote for me on this link...
http://www.facebook.com/myfavouriterecipes/app_142288745871074

when you are on this page My recipe is Pistachio Cupcakes with creamcheese, page no 38- Jagruti Dhanecha . Voting deadline is 16th April 2012..so you have few days to vote. Wish me luck :-)



So without any further ado let's make this cake to celebrate two occasion ;-)

you will need :- carrot  Cupcakes
  • 140 g self raising flour
  • 40 ml sunflower oil

  • 1 medium grated carrot
  • 1 tsp garam masala powder
  • 120 g sugar
  • 175ml milk at room temperature
  • 1 tsp natural yogurt
  • 1 tsp apple cider vinegar
  • 1/4 tsp baking powder
  • 1/2 tsp bicarbonate of soda



  • You will need :- Butter cream frosting
    • 40 g butter
    • 250 g sifted icing sugar
    • 2 tbsp milk
    • 1 tsp vanilla extract
    • 1 tbsp finely chopped walnuts for decoration

    Method:- cake
    Preheat the oven to gas mark 4 or 175-180 degree C. Line 12 cupcake trays with paper cups. In a one bowl sift the dry ingredients together except sugar. Mix milk and cider vinegar and leave it for 5 minutes. It should curdle a little. Now mix milk mixture and other wet ingredients, whisk about 3-4 minutes. Slowly mix the dry ingredients into the wet mixture and combine. Add grated carrots and mix well.  Now fill cup cakes with batter up the half way of paper cups. Bake for 20-25 minutes or until a skewer ( toothpick ) inserted into the middle of a cupcake comes out clean. Let the cup cakes cool completely.



    Method:- Butter cream frosting

    Whip up the butter till light and fluffy, add sugar, extract and milk, whip up few seconds. Fill a piping bag with choice of your nozzle with butter cream frosting. Pipe your cupcakes .



    6 comments:

    1. wow garam masala is an interesting addition. they look delicious!

      ReplyDelete
    2. Congratulations Jags !!! wish you even more success ...always, love the cupcakes

      ReplyDelete
    3. Congrats on your article . Muffins are simply delightful.Thanks for posting the same.


      Deepa

      ReplyDelete
    4. Congrats on a great milestone...I'm sure u will go a long way with such sweet treats!

      ReplyDelete
    5. Congrats Jags, incredible cupcakes looks adorable..

      ReplyDelete
    6. wow, jagruti,
      all the best dear:-))))))
      very happy and proud of you

      ReplyDelete

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