Carrot cupcakes

Ingredients

All purpose flour or maida- 1 and 1/3 cup or 175 gms,
Baking soda- 1 tsp,
Salt - 1/4 tsp,
Ground cinnamon- 1 tsp,
Walnuts- 1/2 cup or 50 gms,
Egg - 2 ,
Granulated white sugar - 2/3 cup or 135 gms,
Canola oil- 2/3 cup or 160 ml(  can use any flavourless oil),
Vanilla essence- 1/2 tsp,

Grated green apple or apple sauce- 2/3 cup,
Grated carrots- 225 gms or 1 and 1/3 cup.

 Frosting - butter cream frosting.

Method:
Pre heat oven to 350 F or 180 C
Place rack in the center of the oven.
Lightly butter the muffin pan or line the cups with paper cups.

In a large bowl whisk together the flour ,baking soda,salt and ground cinnamon.

Fold in the chopped walnuts.( roast the nuts in the oven for 5 minute at 180 C ,cool it then chop it )

In another large bowl whisk the eggs until lightly beaten.

Then whisk in the sugar,oil,vanilla extract until slightly thickened.

Fold in the apple sauce or grated apple and grated carrots.

Then fold this mixture into the flour,until incorporated

Evenly fill the muffin ups with the batter .

Bake about 20 to 30 minutes or until toothpick inserted into the center of the  cupcakes comes out clean.

Remove from oven,place on wire rack,and let it cool completely.

Frosting:
Icing sugar- 230 gms,
Butter- 113 gms or 1/2 cup.
Vanilla - 1tsp,
Milk or light cream- 2 tbsp.
Cream the butter until smooth and well blended with the electric mixer.
Add  the vanilla extract.
With the mixer on low speed gradually beat in the sugar.
Scrape down the sides.
Add the milk and beat on high speed until frosting is light and fluffy ( 3 to 4 minutes )

You can enjoy this cupcake without the frosting.
It is very healthy and delicious and can be kept in the fridge for more then a week and it will not be dry as oil is used for baking.

The texture is very soft and moist.
Makes 14 cupcakes.