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Carrot Cupcakes

 Carrot   Cupcakes Everyone seems to love Carrot Cake,  what I also like about them is how wonderfully moist they are and how flavorful they taste. I love this Carrot Cupcake recipe because it's so easy to make. No mixer is required. The time consuming part is the grating of the fresh carrots. I have included applesauce in the cupcake batter which, along with the oil, makes these cupcakes so moist. But, if you like, you could use an equal amount of grated apple or even crushed pineapple. You can also add 1/2 cup (120 ml) of currants or raisins to the batter. Carrot Cakes became popular with the health food craze of the 1970s. There are many theories on the origin of this cake, some say it descended from the English's baked carrot puddings or European steamed carrot puddings. Others say it may have come from German carrot breads. Carrots were used in European sweet cakes since the Middle Ages when other sweeteners were hard to find or just too expensive. In fact, carrots, along
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German Checkerboard Cookies - N'0ven Cookie in cooker.

German Checkerboard Cookies - N'0ven Cookie in cooker.



 Checkerboard Cookies, are pretty little things which are easier to make than they seem. The recipe here is an eggless shortbread made with real butter. They look great at a cookie exchange and taste great too. You can keep them for several weeks in a closed container at room temperature.
The recipe for checkerboard cookies is simple: flour, butter, powdered sugar and some cocoa. Because it is simple, use the best ingredients you can find because the flavor of each ingredient will come out in the finished cookie. Use Dutch-processed cocoa if you have it, because it lends a darker color to the cookies.
Lets cook with step-by-step pictures.

Now lets see how to cook:

German Checkerboard Cookies - N'0ven Cookie in cooker.




Prep time
Cook time
Total time
Make your snack time perfect with this healthy cookies with hot coffee or tea.
Author: Shalini
Recipe type:Cookie
Cuisine: Indian
Serves: 14 servings
Ingredients
  • Maida/Wheat flour - 1cup
  • Powdered sugar - 1/3 cup
  • Unsalted butter - 3/4 cup
  • Cocoa powder - 1/2 cup
  • Vanilla extract -1 tsp 
  • Salt - 1 tsp
Instructions
  1. Add 3/4 cup of soft unsalted butter and whisk it well it turns creamy,
  2. to his add 1cup maida/wheat flour, 1 tsp of vanilla extract, salt 1 tsp and mix all well until it forms a dough.
  3. Now divide the dough into half, keep 1 part of the dough separate and to the other part add 1/2cup of cocoa powder and mix it well.
  4. Now make the dough into medium rectangular shape and wrap the both the dough in plastic paper and keep it in freezer for 20mins.
  5. Remove the cover and cut both the dough into long 3 slice.
  6. Now place 1 long cocoa dough between 2 white dough by applying water on it and 1 white dough between 2 cocoa dough by applying water on it and cut into small shapes.
  7. Place it on cookie baking tray.
  8. Pre-heat the cooker by placing stand inside and by removing gasket and whistle for 5mins in medium flame.
  9. Place it on cookie tray and bake it for 18mins in medium flame.
  10. Remove from the tray once it cools down completely.
  11. Store it in air tight jar.  
Pictorial:
Take all.

Take 3/4 cup of soft unsalted butter. whisk it well until creamy.

Add 1/3 cup powdered sugar.

Mix all until sugar get dissolved.

Add 1 tsp of vanilla extract.

Whisk it well.

Add 1cup of maida/wheat flour.

Mix.

Make into dough.

Divide into two parts.

Add 1/2 cup cocoa powder.

Mix well.



Wrape it into plastic paper. And keep it in freezer for 20mins.

Take out from freezer.

Cut into 3 long pieces.

LIKE THIS.

Make sandwich by placing in between.

Like this.



Now cut.


Pre heat the cooker by removing the gasket and whistle from the lid and place a stand in it.

cover it and head for 10mins.
Place it on cookie tray and bake for 20mins.


Remove it after 20mins. and store it in air tight jars.

Enjoy!!!!!!!
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Carrot Cupcakes

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