23 February 2014

Healthy Carrot Walnut Cupcake


Do your children like carrots?

Carrots have been a favorite for Big Vann, but not for our bunny baby Kye. Kye somehow dislike carrots and I am going to make something in disguise so that he would not know the presence of carrots! Hiak Hiak Hiak! 

There are lots of benefits in taking carrots. Carrots are rich in beta-carotene which gives the carrot a bright orange color. The beta-carotene gets converted into vitamin A in our liver, which then converts into rhodopsin in the retina. This rhodopsin is a purple pigment neccessary for our night vision. Therefore, there is a common understanding that carrots are good for our eyes!

I have been contemplating on whether to share food recipes on The Pok Trails. I love baking and I have been on a self-guided training to improve my baking skills. I may not be an expert in baking, but I do hope to share some simple recipes which are healthy and delicious for the children. Here, I would like to present to you one of my favorite recipes - Healthy Carrot Walnut Cupcake.


The texture of this walnut carrot cake is very soft. It is moist and rich. Each bite gives you a wholesome of goodness, ranging from the juicy and tangy dried fruits to the crunchy walnuts. The cream cheese for the topping is not over-powering, just good enough to compliment the carrot cake and it is a hit with the kids.

The cross section of the walnut carrot cupcake. Moist with a wholesome of goodness in it!

I love this recipe the fact that the measurement of the dry ingredients is in the ratio of ONE. It is either in 1 cup or 1 teaspoon. Due to limited time, I would often prepare the dried fruits and nuts day before hand. This will save chopping time on the baking session itself. As for the grated carrots, I prefer to prepare it fresh just before baking. 

Tools Needed:

Whisk or spatula, 12 cupcake tins

Ingredients:

Group A Ingredients 
1 cup all purpose flour, sifted
1 cup sugar
1 cup coarsely grated carrot ( can replace some of this with crushed pineapple)
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla essence
1 cup chopped nuts and/or dried fruits ( I used the combination of walnuts, cranberries, apricots) 
1 tsp cinnamon powder (optional)

Group B Ingredients
1/2 cup olive oil (To make it healthier, use 3/4 of oil then top off to 1/2 cup mark with yoghurt)
2 eggs

Topping
Low fat cream cheese (room temperature) with chopped walnuts.


Method:

1.) Whisk Group A Ingredients together.
2.) Add Group B Ingredients to A while stirring slowly till well mixed in.
3.) Pour into lined cupcake tins and bake at 180 degC for 15-18 minutes till browned and a tooth pick inserted into the center comes out clean.
4.) After the cupcakes has cooled down, spread a thin layer of soften cream cheese on top and sprinkle generously with chopped walnuts. ( I omitted the walnuts in this step for the kids)


Would you like to have a bite?



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