Carrot Cupcakes的做法

• 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。

• 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

• 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。

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

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

• 6.Fold in the nuts.
  加入核桃, 拌匀。

• 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。

• 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。

• 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。

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

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

• 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。