Carrot Cupcakes的做法

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。