Yield : 24 pcs. (2 oz. Cupcake)

Prep Time / Cook Time : 1 hr and 30 min.

Ingredients:

• 225g HICAPS BUTTERCREAM – PRIME

• ¼ cup CHIFFONAIDE CAKE OIL

• 1 ½ cup White Sugar

• 4 pcs. Egg (Large)

• 1 cup Carrots (Shredded – Remove excess water)

• 3 cups All Purpose Flour (Sifted)

• 1 ½ tsp. Baking Powder

• 1 ½ Baking Soda

• 1 tsp. Cinnamon Powder

• 1 cup Milk

• ½ tsp. Vinegar

Cream Cheese Frosting

• 500g MAGIC WHIZK INSTANT WHIPPING CREAM

• 250g Cold Water

• 200g Cream Cheese (Softened)

Procedure:

Carrot Cupcake

1.Cream HICAPS BUTTERCREAM – PRIME and sugar in the mixer in medium speed until light and fluffy.

2.Add CHIFFONAIDE CAKE OIL, then eggs one at a time while continuously mixing. Add the shredded carrots.

3.In a separate bowl, combine all the dry ingredients and sift together.

4.In another bowl, measure milk, add the vinegar and wait until it reacts.

5.In the mixer, alternately add the dry ingredients and wet ingredients starting with the dry divided into three (3) portions and ending with the dry as well.

6.Do not over mix. Continue mixing using a rubber scraper. Scoop the mixture to your desired molder.

7.Top with Cream Cheese Frosting and Carrot Topper. If desired, add chopped walnuts for garnish.

Cream Cheese Frosting

1.Cream the softened cream cheese for 5 mins, set aside.

2.In the same mixing bowl, cream MAGIC WHIZK for 2 mins. until light and fluffy in color.

3.Gradually add in cold water while continuously mixing for 3 mins. in medium speed.

4.Switch in to high speed for 4 mins. until stiff peaks.