Carrot Cake Cupcakes With Orange Icing Flat Belly Diet Food

CARROT CUPCAKES WITH ORANGE ICING

Steps:

• Make cupcakes:
• Preheat oven to 350°F with rack in middle. Line muffin cups with paper liners.
• Coarsely grate enough carrots to measure 2 cups using large teardrop holes of a box grater.
• Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a bowl.
• Whisk together oil, eggs, brown sugar, grated carrots, and vanilla in a large bowl, then stir in flour mixture until just combined.
• Divide batter among muffin cups and bake until golden and a wooden pick inserted into center of a cupcake comes out clean, 20 to 25 minutes.
• Cool in pan on a rack 10 minutes. Remove cupcakes from pan and cool completely on rack, about 1 hour more.
• Make icing:
• Sift confectioners sugar into a bowl. Whisk in zest and 2 tablespoons juice until smooth. If icing is too thick, add more juice, 1 teaspoon at a time. Dip top of each cupcake into icing, letting excess drip off. Put a carrot curl on top of each and let icing set, about 15 minutes.

CARROT CAKE CUPCAKES

Steps:

• Preheat the oven to 400 degrees F.
• Beat the sugar, oil, and vanilla together in the bowl of an electric mixer fitted with a paddle attachment. Add the eggs, 1 at a time. In another bowl, sift together the flour, cinnamon, baking soda, and salt. With the mixer on low speed, add 1/2 of the dry ingredients to the wet ingredients. Add the grated carrots, raisins, and walnuts to the remaining flour, mix well, and add to the batter. Mix until just combined.
• Line muffin pans with paper liners. Scoop the batter into 22 muffin cups until each is 3/4 full. Bake for 10 minutes then reduce oven temperature to 350 degrees F and cook for a further 30 to 35 minutes, until a toothpick comes out clean. Cool on a rack.
• For the frosting, cream the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar and beat until smooth.
• When the cupcakes are cool, frost them generously and serve.

FLAT BELLY DIET LEMON CUPCAKES WITH CITRUS ICING

Steps:

• Preheat the oven to 350 degrees. Line a 12 cup muffin pan with paper liners.
• Combine the flour, sugar, baking powder, baking soda and salt in a large bowl.
• Combine the oil, eggs, milk, lemon juice, lemon zest, lemon extract and vanila extract in a separate bowl - mix well.
• Slowly add the wet ingredients to the dry, stirring until smooth.
• Spoon batter into muffin cups and bake in a preheated oven for 17-19 minutes, or until lightly golden and springy when gently touched.
• Place pan on a rack and let cook for 5 minutes, then remove cupcakes to a wire rack and cool completely.
• Icing:.
• Combine confectioners' sugar, orange juice and orange zest in a small bowl and stir until smooth.
• Spread some of the glaze over each cupcake with a small spatula and let stand for at least 10 minutes before serving.

CARROT & SOFT CHEESE CUPCAKES

Steps:

• Heat the oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cases. In a large mixing bowl, mix the sugar, flours, bicarbonate of soda, mixed spice and orange zest. Whisk together the eggs and oil, then stir into the dry ingredients with the grated carrot. Divide the mixture between cases and bake for 20-22 mins until a skewer poked in comes out clean. Cool on a wire rack before icing.
• For the icing, beat the butter until really soft, then beat in the soft cheese, icing sugar and vanilla. Use a palette or cutlery knife to swirl the icing on top of the cakes, then decorate with the sprinkles.

MARIA LUISA (SALVADORAN LAYER CAKE)

Steps:

• Preheat oven to 350°. Grease and flour three cake pans. Sift together flour and baking powder.
• In a mixing bowl, beat butter and sugar together on medium-high speed until fluffy and light, about 3-5 minutes. Add orange zest and vanilla and beat in 15 seconds more.
• With mixer at medium speed, add one egg at a time, letting each egg incorporate before adding the next.
• Turn mixer to medium-low. Add flour in three parts, alternating with the orange juice until smooth. Don't overbeat.
• Spoon equal parts of batter into the three cake pans. Bake for about 25 minutes. Remove cakes and cool completely.
• Mix the marmalade with a little water and stir till almost pourable. Spread half the marmalade over one of the layers. Add the next layer on top and spread with the other half of the marmalade. Top with the last layer.
• Sprinkle the cake with powdered sugar through a sieve and serve.