Carrot Cupcakes的做法步骤

• 步骤 1：

  Cream the butter with egg beater or electric mixer, until it’s white and fluffy. 黄油和鸡蛋打发至蓬松泛白。

• 步骤 2：

  Add the sugar and continue beating until the mixture is very pale and nearly doubles in volume. 加入糖继续搅打至白色, 体积约两倍大

• 步骤 3：

  n a medium bowl or on a piece of parchment, combine the flour, baking soda, cinnamon, and salt, and mix well. 另取一只碗, 或在烤纸上混合面粉,小苏打,肉桂粉和盐, 搅匀。

• 步骤 4：

  Add the dry ingredients, alternating with the eggs, beating after each addition. 干湿混合, 拌匀。

• 步骤 5：

  Add the vanilla and the carrots and beat until thoroughly mixed. 加入香草精和胡萝卜丝, 拌匀。

• 步骤 6：

  Fold in the nuts. 加入核桃, 拌匀。

• 步骤 7：

  Line a muffin tin with cupcake liners and fill them with the batter, about 12 cups. 面糊均匀地倒入纸杯, 8分满, 大约可做12杯。

• 步骤 8：

  Bake the cupcakes in a preheated oven at 350F (180C) for 30 minutes. Until a toothpick stuck in the center comes out clean. Let them cool off completely. 180度C烤30分钟左右, 直到牙签插入无粘连. 取出, 待凉。

• 步骤 9：

  Wrap each cupcake in plastic wrap and foil, and freeze overnight. 每个蛋糕裹上保鲜膜或者锡纸, 放进冰箱过夜。

• 步骤 10：

  Combine the ingredients for the frosting and beat until spreadable consistency. 辅料中所有材料搅拌均匀。

• 步骤 11：

  Spread the frosting onto each cupcakes. 涂抹在蛋糕上。

• 步骤 12：

  Toast some chopped pecans. Press them into frosting, then serve. 奶油上撒点核桃碎, 或点缀半粒核桃，上桌。