CARROT CUPCAKE

Ingredients
1 cup (140g) all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
2 large eggs
1/2 cup (100g) granulated sugar
1/2 cup (100g) light or dark brown sugar
1/2 cup (120 ml) canola oil (or vegetable, safflower)
1 teaspoon pure vanilla extract
180 g (about 2 large or 3 medium carrots, or 1 1/2 cups) grated carrots

Instructions
1. Preheat oven to 350°F/180°C. Line a muffin pan with muffin liners.
2. In a large bowl sift together flour, baking soda, baking powder, salt, and cinnamon. Set
aside.

3. In a mixer bowl fitted with paddle attachment, or using a hand-held mixer, beat together
eggs, granulated sugar, and brown sugar on medium-high speed until light and fluffy,
about 3 minutes. On low speed and with the mixer running, add oil slowly and beat until
combined. Beat in vanilla extract until combined, then turn off mixer. Fold in carrots by
hand until combined. Fold in flour mixture just until combined. Don’t overmix.
4. Fill each liner ¾ full with batter. Bake for 15-20 minutes until a toothpick inserted into the
center of the muffin comes out clean. Allow muffins to cool completely on a wire rack.

5. Frost cupcakes with frosting once they've cooled.

6. Frosted cupcakes can be kept in an airtight container in the refrigerator for up to 4 days.
Bring them to room temperature before serving.
DIY KITCHEN

GRADE 1

Brielle Bautista- 4 eggs

Isabella Banate- all purpose flour

GRADE 2

Caitlyn Entona - 2 carrots

Scarlet Lim- 2 carrots

Margarette Lopez- 4 eggs

Kendrick Bacagan- 4 eggs

Mary Caitlyn Morales – 1 baking powder

Peter Calapano – salt

Jana Fortres- vanilla extract

GRADE 3

Talia Octavo- all purpose flour

Julia Lumigid- 1/2 brown sugar

Elise Bea – 1 baking soda

GRADE 4

Arianne Olivar- all purpose flour

Anne Ponce- canola oil

Liam Maglangue- ½ brown sugar

Salcedo- canola oil

Moses Dotullo- ½ kilo of white sugar