Basic Chocolate cupcakes

These chocolate cupcakes are really yum and get done fast too!! Makes 24 mini cupcakes

INGREDIENTS-
1)125 gms butter, softened (has to be softened and not melted!! i made that mistake and the butter ended up separating out...so i got really dry cupcakes the time that i melted the butter!)
2)125 gm + 1 tbsp powdered sugar
3)2 medium eggs
4)2 tbsp milk
5)100gm self raising flour
6)3 level tbsp cocoa(this can be varied to around 2.75 tbsp cocoa...3 tbsp cocoa is a bit towards the darker side. ;) )

METHOD-

1)Preheat the oven to 190 degrees.
2)Beat together the butter and sugar in a bowl,until light and fluffy..Again..make sure the mixture doesn't separate out...:P
3)Add the eggs and milk, and sift over the flour and cocoa. Beat until the mixture is smooth.Dont worry if the texture feels thick....Thats how its supposed to be!

4)Divide the mixture between paper cases and bake until the cakes have risen and are just firm to touch in the centre.(Takes approx 10-12 min).

5)Remove the cakes and transfer to wire rack to cool!

Your mini cupcakes are done!!! Ideal for picnics!! :D

Carrot Cake

A simple and nutritious cake that appeals to everyone's taste buds....:)

INGREDIENTS

1 cup (100 grams) pecans or walnuts

3/4 pound (340 grams) raw carrots (about 2 1/2 cups finely grated)

2 cups (260 grams) all-purpose flour

1 teaspoon baking soda

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 1/2 teaspoons ground cinnamon

4 large eggs

1 1/2 cups (300 grams) granulated white sugar

1 cup (240 ml) safflower, vegetable or canola oil (or other flavorless oil)

2 teaspoons pure vanilla extract

METHOD-


1)Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven.
2)Butter or spray two - 9 x 2 inch (23 x 5 cm) cake pans and line the bottoms of the pans with a circle of parchment paper. 
3)Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.
4)Peel and finely grate the carrots. 
5)In a separate bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon.
6)In bowl of electric mixer (or with a hand mixer), beat the eggs until frothy (about 1 minute). Gradually add the sugar and beat until the batter is thick and light colored (about 3 - 4 minutes). 
7)Add the oil in a steady stream and then beat in the vanilla extract.
8)Add the flour mixture and beat just until incorporated. With a large rubber spatula fold in the grated carrots and chopped nuts. Evenly divide the batter between the two prepared pans and bake 25 to 30 minutes or until a toothpick inserted in the center comes out clean.  
9)Remove from oven and let cool on a wire rack. After about 5 -10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting. 





NOTE-You can use cream cheese frosting for this cake