Carrot cupcakes

Name: Carrot cupcakes
Yield: 14 cupcakes
Cuisine: British
Ingredients: 1/2 cup white sugar 100g; 1/3 cup brown sugar 67g; 1 1/4 cups all purpose flour 150g; 1/4 tsp cinnamon; 1/4 tsp all-spice; 1/4 tsp cardamom; 1/4 tsp ginger; 1 tsp baking powder 4g; 1 tsp baking soda; 1 tsp salt 5g, kosher; 1/3 cup sour cream 80 mL; 1/3 cup vegetable oil 80 ml; 1/3 cup apple sauce 80 ml; 2 eggs; 1 tsp vanilla; 1/2 cup chopped walnuts 60g, toasted!; 1/2 lb carrots 226g, shredded (about 2 cups)

R @cook_21452071

London

Recipe by John Kanell from YouTube

R @cook_21452071

London

Recipe by John Kanell from YouTube

Saved

Ingredients

14 cupcakes

1/2 cupwhite sugar 100g
1/3 cupbrown sugar 67g
1 1/4 cupsall purpose flour 150g
1/4 tspcinnamon
1/4 tspall-spice
1/4 tspcardamom
1/4 tspginger
1 tspbaking powder 4g
1 tspbaking soda
1 tspsalt 5g, kosher
1/3 cupsour cream 80 mL
1/3 cupvegetable oil 80 ml
1/3 cupapple sauce 80 ml
2eggs
1 tspvanilla
1/2 cupchopped walnuts 60g, toasted!
1/2 lbcarrots 226g, shredded (about 2 cups)

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Steps

1

1. Preheat the oven to 350 degrees F, add papers to cupcakes tin then grate the carrots, and toast the nuts.
2. Beat the sugar, oil, eggs, sour cream, apple sauce, and vanilla together in a large bowl.
3. In another bowl, sift together dry ingredients and whisk together.
4. Add the dry ingredients to the wet ingredients. Mix together until just combined and scrape the bowl
down.
2

5. Fold the carrots and walnuts into the batter.. Fill the cupcake papers about 3/4 the way up. I usually use an ice cream scooper
7. Bake at 375F for 5 minutes then reduce to 350F and bake another 12 minutes, or until springy in center.. Allow the cupcakes to cool completely before frosting