Inside-out Carrot Cake
Pre-heat oven to 400* F unlined muffins cups bake better, however if you use liners grease the liners.
Filling:
8oz. package of cream cheese
1/4 c granulated sugar
Microwave cream cheese on low power for 40 seconds. Stir in granulated sugar, set aside.
Muffin Batter
2 1/4 c all-purpose flour
1/2 c granulated sugar
1/2 c granulated sugar
1/4 c light brown sugar, firmly packed
1 1/2 tsp baking powder
1/4 tsp baking soda
1 1/2 tsp ground cinnamon
3/4 tsp ground ginger
3/4 tsp salt
2 large eggs
1 1/2 c water
1/3 c vegetable oil
1 c grated carrots, lightly packed; about 2 medium-large carrots.
Combine all dry ingredients in large mixing bowl and whisk together. Set carrots aside. In a separate bowl combine all wet ingredients together and whisk until frothy. Combine wet ingredients to dry and stir until well mixed (do not use a blender, this will make the batter tough). Fold in carrots.
How to Pour Batter
In muffin tin fill cups 1/4 way full, then take 1 level TBSP of filling and place in center of muffin cup. Then cover the filling with batter, fill the cups quite full, the batter should come with in about 1/4” to 3/8” to the top of muffin cup. I top my muffins with coarse white sparkling sugar-you can find that in the the baking aisle with the decorator sugars and icings. Bake for about 20 minutes. Yields 12 muffins
No comments:
Post a Comment