Indian-spiced Carrot Cupcakes with Cream Cheese Frosting
Fresh carrots, ginger, and spiced Sukhi's Tomato Chutney make for a delicious cupcake.
INDIAN-SPICED CARROT CUPCAKES
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 2/3 cups loosely packed finely-grated carrots
- 1/3 cup chopped crystallized ginger
- 3 eggs
- 1 cup granulated sugar
- 1/2 cup brown sugar , packed
- 3/4 cup Greek-style plain yogurt
- 1 cup vegetable oil
- 2 tablespoons finely chopped Sukhi's Tomato Chutney
CREAM CHEESE FROSTING
- 1/2 cup Greek yogurt
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 to 3 tablespoons Sukhi's Tomato Chutney , finely chopped
To Make the Cupcakes:
Preheat oven to 350 degrees.
Sift together flour, baking powder, baking soda, cardamom, cinnamon, and nutmeg. Set aside.
Mix eggs, both sugars, yogurt and oil in a separate bowl; add grated carrots and ginger.
Fold in flour mixture to egg mixture; scoop batter into lined cupcake pans. Fill each about 2/3 full.
Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Cool completely on a baking rack and frost with Cream Cheese Frosting
To make the Cream Cheese Frosting: