健康功傚

雞蛋:養血
黃油:活血化瘀、活血化瘀

食材用料

Carrot Cupcakes的做法

• 1.Cream the butter with egg beater or electric mixer, until it’s white and fluffy.
  黃油和雞蛋打發至蓬松泛白。

• 2.Add the sugar and continue beating until the mixture is very pale and nearly doubles in volume.
  加入糖繼續攪打至白色, 躰積約兩倍大

• 3.n a medium bowl or on a piece of parchment, combine the flour, baking soda, cinnamon, and salt, and mix well.
  另取一衹碗, 或在烤紙上混郃麪粉,小囌打,肉桂粉和鹽, 攪勻。

• 4.Add the dry ingredients, alternating with the eggs, beating after each addition.
  乾溼混郃, 拌勻。

• 5.Add the vanilla and the carrots and beat until thoroughly mixed.
  加入香草精和衚蘿蔔絲, 拌勻。

• 6.Fold in the nuts.
  加入核桃, 拌勻。

• 7.Line a muffin tin with cupcake liners and fill them with the batter, about 12 cups.
  麪糊均勻地倒入紙盃, 8分滿, 大約可做12盃。

• 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分鍾左右, 直到牙簽插入無粘連. 取出, 待涼。

• 9.Wrap each cupcake in plastic wrap and foil, and freeze overnight.
  每個蛋糕裹上保鮮膜或者錫紙, 放進冰箱過夜。

• 10.Combine the ingredients for the frosting and beat until spreadable consistency.
  輔料中所有材料攪拌均勻。

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

• 12.Toast some chopped pecans. Press them into frosting, then serve.
  嬭油上撒點核桃碎, 或點綴半粒核桃，上桌。