Carrot & Apple Cupcake - Happy Teacher's Day

Teacher's Day is a day that parent's are busy! Should I buy a gift on the behalf of my kids for the teacher? Or should I teach them to make a card (I have no talent and no time) OR should I make something for the teacher?

I decided to make a boxful of cupcakes for the teachers and her brood to share! The cupcakes are wonderfully moist with about almost half kilograms of carrots and apple in there. I simply love fresh carrot and apple juice, the color is rich and taste yummilious! I spend about half hour to decorate the cupcakes.


Here's the recipe ...
Carrot-Apple Cupcakes
makes 2 dozen
84g pecan halves
426g flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon ground cinnamon
350g carrots, peeled & grated
100g apple, grated
3 eggs, room temperature
1/3 cup buttermilk
1 teaspoon pure vanilla extract
400g sugar
1.5 cups vegetable oil

Method
Preheat oven to 350ºF (180ºC). Line your cupcake cups.
Toast pecans in the oven and when cool, chop finely.
In a medium bowl, sift together flour, baking powder, baking soda, salt and cinnamon; set aside.
Grate carrots. Mix the grated carrots with the grated apple, eggs, buttermilk, vanilla, sugar, oil and ginger in a large bowl; whisk until combined.
Using a big balloon whisk, fold the flour mixture into the carrot mixture until combined. Then fold in the pecans. Stop when everything is mix in. Do not over mix, this will lead to the cake texture being harden.
Divide batter into the cupcake cups and bake for 20-25 minutes, rotating the pans halfway through.
Transfer cupcakes to a wire rack and allow to cool.
Spread frosting (below) on the cupcakes and either eat or store in an airtight container in the fridge (will last up to 3 days).

Lime Cream-Cheese Frosting
125g unsalted butter, room temperature 2 packages (8oz each) cream cheese, room temperature
150g confectioner’s sugar, sifted
3/4 teaspoon finely grated lime.
1 tbsp of lime juice
pinch of salt