Carrot Cupcakes的热量和减肥功效

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。