carrot cupcakes!

few days ago i bought some carrots for Shofi. i bought three big carrots, so it still left quite a lot.
i was browsing for some carrot recipe, and found this martha stewart's recipe
carrot cupcakes with creamcheese icing
i made full recipe for the cupcakes and half recipe for the icing, but it still enough to frost the whole cupcakes.
it was taste reallyyy good, moist, fluffy and pretty easy to make.
so if you have some leftover carrots and free time, go to the kitchen and make these babies ;)

Carrot Cupcakes with Creamcheese Icing
click here to see the original recipe.

Ingredients
cupcakes:
1 cup granulated sugar
1/3 cup vegetable oil
2 tablespoons orange juice
1 teaspoon pure vanilla extract
2 large eggs
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground allspice (i skip this)
1/2 teaspoon salt
3/4 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
1 1/2 cups shredded carrots
1/2 cup chopped walnuts
icing:
1/4 cup shredded coconut, plus more for garnish (i use shredded raw carrot)
8 ounces bar cream cheese, room temperature
3/4 cup confectioners' sugar

Directions
-Preheat oven to 350 degrees. Oil a standard 12-cup muffin tin or line with paper liners. In a bowl, combine sugar, vegetable oil, orange juice, 1/2 teaspoon vanilla extract, and eggs.
-Stir in baking powder, baking soda, allspice, and salt. Add flour; mix. Stir in carrots, walnuts, and coconut.
-Divide batter evenly among muffin cups. Bake until toothpick inserted in centers comes out clean, 25 minutes. Let cool completely before frosting.
-Meanwhile, in a mixing bowl, combine cream cheese, confectioners' sugar, and remaining 1/2 teaspoon vanilla extract. Whisk until smooth.
-Frost cupcakes, and garnish with shredded coconut.

too much photos?
lol. i just can't get enough capturing these babies.
too bad i forgot to take a picture of how inside the cupcakes.
but believe me this is a good choice for your leftover carrot.

lets give it a try!

happy baking ;)

woke up and feel blessed

it wasn't a good day lately
whenever things get hard, i often blame it on my own self
i force myself to do few things almost at the same time
but then i realized, every person has a limit
and we need to learn about our limit before it might ruin all of the plans
you can't force your body to synchronize every desire in your head
things aren't always good and the plan can't always go smooth
so prepare yourself better,
we never know what may come tomorrow or even a minute later
i thank God for my family
that's the only reason i keep going and getting stronger most of the time

and today i woke up feeling better
having people to love is a good thing, but having people who love you is a blessing
i feel blessed surrounded by people who love me for who i am
a blessing called a family :')

and yes, i also made ​​a stack of banana pancakes with caramelized banana for breakfast
that i planned to eat alone but ended up sharing with my hubby

cotton japanese cheesecake

hello there how's your week so far?
mine was good, and much more better when i realized that today is friday, and i smell weekend already. yaay!
what will you do this weekend?
what? bake a cake? ha, perfect! haha
because today I'll share about the japanese cheesecake i made last week.
a yummy cheesecake with a cotton-y (i'm not sure that's a word) texture.
but after making this cake, i'm sure your family will end up with another slices from the fridge. one and another yes just like that :p
this fluffy cake and super soft texture makes you won't stop on the first slice, or maybe second, or even third slices. as i did. LOL

freshly baked. rise and golden on top

ok then, here is the recipe.
a recipe from alex goh's fantastic cheesecake.

you will need:
160g cream cheese
25g butter
120g milk
40g flour
30g cornflour
4 egg yolks
4 egg whites
1/8tsp cream of tartar
100g sugar
pinch of salt

how to make:
grease and line the bottom of 20cm round pan ( i used 8" round pan)
place creamcheese, butter, and milk in mixing bowl and stir over a double-boiler until thick.
remove from heat and let it cool.
add flour and cornflour and mix until well combined.
add egg yolks and mix until well blended.
whip in the egg whites until foamy, add cream of tartar, sugar, and salt.
continue whipping until soft peaks appear.
add it into the cheese mixture in three addition.
pour the cheese filling onto the prepared pans.
bake in a water bath at 160C for 40-45 minutes (mine take about 1 hour. phew!)
remove the cake from the oven. and let it sit on the wire rack to cool completely.

i topped my slice with some cherry yogurt and tiny slice of strawberries

looks good and taste soo gooood.
go bake yours! :D

pink&purple hampers

pink and purple is everywhere here!
yes, here in this post :D

as i said in my previous post, i was busy preparing few orders of hampers/goodies.
and these pink and purple hampers belongs to chacha,
a cute girl who loved pink and purple a little too much :p
therefore, i made her a cake and snacks with a little touch of both colors, as her request.
i made mini lasagna, cupcakes, pudding, cakepops, and brownies.

yea, 50 hampes means 250 pieces of cupcakes and other snacks
(exclude the chocolate bar which is store bought)
it was a sleepless night. designing tags, baking, and packing.
but hard work paid off. she looked very happy with the results. Alhamdulillah.
thanks for the order, sweety ;)

for more info about hampers with homemade food and snack,
please kindly email me at wontyzzarezkiyana(at)yahoo(dot)com