Carrot Cupcakes的热量和减肥功效

1/12. 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。

2/12. 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

3/12. 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。

4/12. Add the dry ingredients, alternating with the eggs, beating after each addition.
干湿混合, 拌匀。

5/12. Add the vanilla and the carrots and beat until thoroughly mixed.
加入香草精和胡萝卜丝, 拌匀。

6/12. Fold in the nuts.
加入核桃, 拌匀。

7/12. 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。

8/12. 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。

9/12. 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。

10/12. Combine the ingredients for the frosting and beat until spreadable consistency.
辅料中所有材料搅拌均匀。

11/12. Spread the frosting onto each cupcakes.
涂抹在蛋糕上。