Super moist and delicious cupcakes with a healthy twist.
INGREDIENTS:
Set A:
1 3/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
3/4 cup chocolate chips
Set B:
1/2 cup palm oil
1 1/2 cups brown sugar
2 whole eggs
2 tsp. vanilla extract
1 cup full cream milk
1 Tbsp. vinegar
1 1/2 cups carrots, shredded
PROCEDURE:
A. Sift the Set A ingredients into a bowl and blend everything before adding chocolate chips.
B. In a bowl, combine all Set B ingredients and mix until sugar is dissolved. Add in the Set A mixture and mix until just combined.
C. Pour into muffin pans lined with cupcake liners, then bake. To check doneness insert a toothpick to check if it comes out clean. Top with desired frosting.
VANILLA BUTTERCREAM
INGREDIENTS:
1 cup unsalted butter, at room temperature
1 cup powdered sugar
1/2 cup whipping cream
1/2 tsp. vanilla
1/2 tsp. salt
Procedure:
In a mixer, cream the butter until it becomes pale and increases in volume. Gradually, add the rest of the ingredients and mix until stiff peaks.