Carrot cupcake with white chocolate icing

This is one of my creation with fresh seasonal carrot and I am loving it.  

 

 

 

Ingredient

Maida/ all purpose floor – 100gm

White butter – 100gm
Castor sugar – 100gm
Egg – 2
Grated carrot – 150 gm
Cinnamon powder – ½ tsp
Baking powder – ½ tsp

For the icing

White cooking chocolate – 400gm

Cream – 200gm ( I use amul cream)
Rum – 1 tsp (optional) (u can substitute rum with essence)

Method

1.    Pre heat the oven to 170⁰C
2.    Sieve the maida and baking powder together as keep aside.
3.    Mix butter and sugar with a beater till is mixes well
4.    Add egg one at a time and mix till it becomes fluffy.
5.    To this add the cinnamon powder and mix for a second.
6.    Now mix grated carrot with a spatula.
7.    And then add the maida, little quality at a time and mix with a cut fold method.
8.    In the cupcake molds put the paper liners ( around 10 molds)
9.    Put 1 tbsp each of the batter into each mold.
10.  Bake it at 170⁰C for 25 min

For the icing

11.   Boil the cream, when it starts boiling, switch of the heat.
12.   Add the grated white chocolate and mix well, the white chocolate starts melting.
13.   When the mixture becomes a thick liquid, sieve it with the big meshed sieve.
14.   To this add the rum and mix well
15.   When it cools down, it is ready for icing.