Carrot Raisin Cupcakes!!!

It's been so busy with kids and all their activities these days! Activities implies more exercise and more snacks in between meals to keep them going. Like most parents I have tried ready made snacks which I am not very happy giving them, hence tried making a snack for kids that can be healthy, tasty and filling.

Carrot Raisin cupcake is a basic cupcake recipe which I have modified to make it even more nutritious.

 

So here we go....

       

 

Ingredients:

• 2 cups All Purpose Flour.
• 2 teaspoons Baking Powder.
• 1/2 teaspoon Baking Soda.
• 1 cup butter (Melted).
• 3/4 cup Granulated Sugar
• 1 teaspoon Salt
• 1/2 tablespoon Apple Cider Vinegar
• 2 teaspoons Vanilla Extract
• 1 1/2 cup Plain Yogurt.
• 4 Grated Carrots.
• 1/4 cup each of chopped Walnuts, Raisins, Almonds and Chocolate chips.

 

Method:

 

Preheat the oven at 350F.

In a large bowl, take all the dry ingredients, except the carrots, nuts and choclate chips and mix them using a whisk.

Similarly mix all the wet ingredients together.

To the wet ingredients, add the dry mixture and carrots.

 Coat the nut and chocolate chip mixture with all purpose flour and add them to the  cake mix ( this prevents the nuts and chips from sinking to the bottom of the cake).

Mix the whole batter gently with a spatula. Do not over mix.

Line the cup cake pans with liners and spray them with cooking spray to avoid the cakes from sticking. Fill them with the batter

Bake the cup cakes at 350 F for 30-35 minutes or untill a tooth pick comes out clean.

Note:

You can also use whole wheat flour instead of All purpose flour, to make it even more helthy.