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Carrot Cupcakes with Cream Cheese and White Chocolate Icing in Urdu

Carrot Cupcakes with Cream Cheese and White Chocolate Icing in Urdu






    Cooking Directions

    1. For Cake: Pre-heat oven at 175 C.
    2. In a large bowl beat eggs by electric beater.
    3. Then add white and brown sugar and oil and also add vanilla extract.
    4. Fold pineapple and carrot into mixture.
    5. In another bowl add and mix all purpose flour, salt, nutmeg, baking soda, ginger and cinnamon.
    6. Now add and fold this flour mixture into eggs mixture bowl by spatula.
    7. Add walnuts by folding lightly.
    8. Pour mixture into muffin tray and bake into preheated oven for 20 minutes.
    9. Let them cool at room temperature and topped with prepared icing and sprinkle remaining walnuts.
    10. For Icing: Melt white chocolate into double boiler or at very low, stir spoon to creamy.
    11. Keep a side and let it cool at room temperature.
    12. In a bowl beat butter, heavy cream and cream cheese.
    13. Add orange extract and vanilla extract.
    14. Now add white chocolate and sugar mix well by folding add heavy cream mix and keep into refrigerator.
    Dahi Baray Recipe by Uzma Sehar
    • Medium

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    2 Egg
    18 tbsp White sugar
    5 tbsp Brown sugar
    ½ cup Vegetable oil
    ½ tsp Vanilla extract
    ½ cup Pineapple (crushed)
    2 cup Carrots (shredded)
    1 ½ cup All-purpose flour
    ½ tsp Salt
    ½ tsp Nutmeg (ground)
    1 ¼ tsp Baking soda
    ¼ tsp Ginger (ground)
    1 ½ tsp Cinnamon (ground)
    ½ cup Walnuts (coarsely chopped)
    2 oz White chocolate
    ½ cup Butter (unsalted, softened)
    2 tbsp Olpers cream
    1 cup Cream cheese
    ½ tsp Orange extract
    1 tsp Vanilla extract
    4 cup Icing sugar
    Dahi Baray Recipe by Uzma Sehar

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