Scale
Ingredients
- 1/3 cup plain Yogurt / Curd / Sour Cream
- 1/3 cup Powdered / Confectioner Sugar (adjust to taste)
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/4 cup Oil (vegetable oil)
- 1 teaspoon Vanilla
- 1 medium Carrot, grated
- 3/4 cup All Purpose Flour
- 2 teaspoons unsweetened Cocoa Powder
Equipment used
- Cupcake pan / mold
- Cupcake Liners
Instructions
- Preheat oven to 170 C (If you’re using Convection oven, I suggest 150 or 160 C). Line cupcake molds / pan with liners
- To a bowl, add the yogurt and sugar. Beat well until smooth
- Add the baking soda & baking powder and mix well.
- Let it rest for 2-3 minutes. You should see a lot of air bubbles
- Add the oil & vanilla and mix well
- Add the grated carrot and mix well
- Add the flour + cocoa powder
- Gently mix until the flour mixture is completely mixed into the wet mixture.
- Equally divide the batter into the cupcake molds
- Sprinkle brown sugar on top of every cupcake batter (optional – for a crunchy crust)
- Bake at 170 C for 25-30 minutes or until the muffins are done. (insert a toothpick in the center and if it comes out clean without leaving any wet batter, it is done)
- Let it cool a bit and enjoy! (you can top it with any icing if you want)
- Category: Cupcake / Muffins