Carrot Blueberry Cupcakes

Cupcakes are popular both with children and adults. They are convenient and come in various sizes. Some have sinful toppings and others are baked with stewed and mashed fruit. The sweet baked treats are great with breakfast and at teatime.

Carrot Blueberry Cupcakes

Print Recipe

Servings

15 medium cupcakes

Servings 15 medium cupcakes

Carrot Blueberry Cupcakes Print Recipe Servings 15 medium cupcakes Servings 15 medium cupcakes

Ingredients

• 1 1/4 cups flour (maida)
• 1/4 cup whole wheat flour
• 1/2 tsp salt
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 cup granulated sugar ( white or brown)
• 1/2 cup castor sugar
• 1/2 cup oil
• 2 eggs
• 1 tsp vanilla essence
• 1 1/2 cups grated carrots ( about 300 grams carrots)
• 2 tbsp yoghurt/curds
• 1/2 cup dried blueberries or fresh berries
• 1 tsp honey if dried blueberries are used

Servings: medium cupcakes

Instructions

1. Place the medium size paper cupcakes on a baking tray.
2. Mix the grated carrot with yoghurt/ curd.
3. Sift flours, salt, baking powder and baking soda. Add the castor sugar and mix well.
4. Place the eggs and granulated sugar in a bowl and beat until fluffy.
5. Add oil and mix for a minute. Alternately add carrot and sifted flour mixture.
6. Soak the dried blueberries with a little hot water sweetened with a spoon of honey for 30 minutes. Strain when they are soft and plump.
7. If using fresh berries, just dust with a little castor sugar.
8. Fold in the soaked and drained blueberries to the cupcake mixture after saving a few for the top of the cupcakes.
9. Spoon into the paper moulds on the tray, keeping the moulds only 2/3 full.
10. The number of cupcakes will vary depending on the size.
11. Bake in a moderate oven for 45 minutes or until done.