Carrot Cup cake with Swiss meringue butter cream

The rain is still drizzling and the weather here has been has been like that since the past few days.I really hope our spring is not going to be washed away like this.

Meeting an old friend and catching up with them after a long time is wonderful right ? I was lucky enough to have such a great day yesterday,my friend,classmate and roomate 'A' who lives in Chennai is now in U.K visiting her brother.Yesterday we met after a long 4 years gap,saw her little girl for the first time and watching my boy and her girl who are of the same age slowly bonding,chatting...priceless moments !

When Nisha posted her carrot cake few weeks before I couldnt resist trying it out her mums way with carrot puree and I would say the it was super moist cake and nobody could make out there was carrot in it.That day I couldnt take pics,so this time I made carrot cup cakes and luckily I was able to click one picture.Whenever I bake, taking pics isnt easy with a cake lover like my lil A.He is adicted to cakes,and if he see a cake he will stop doing whatever he is doing and fill his tummy with cake as much as he can ,eventhough I try to restrict him he always succeed,So for that reason I have cut down by baking these days.


Ingredients

Flour - 1 1/4 cup
Sugar - 1cup
Carrot -2
Oil - 1/2 cup
Milk -1/4 cup
Baking powder - 1 tsp
Baking soda - 1/4 tsp
Eggs -2
Salt - a pinch

Method

1.Sift flour,baking powder,baking soda,salt and keep aside.
2.Grate carrot roughly and puree them with milk in a blender.
3.In a mixing bowl beat egg and sugar.
4.Add the carrot puree,oil and give it a good mix.
5.Add the dry ingredients and incoporate.
6.Line a muffin tray amd pour the batter until 3/4 th full and bake in a preheated oven at 175 degree centigarde for 20-25 minutes until a tooth inserted comes out clean.

For Icing
recipe adapted from here.

Egg whites -2
Sugar - 1/2 cup
Butter - 1 cup
Vanilla - 1/2 tsp

Method
1.In a heatproof bowl add egg whites and sugar and place the bowl over a pan of simmering water.
2.Whisk until egg whites are smooth and little hot to touch ,it takes about 3-4 minutes.
3.Remove from simmering water and whisk until glossy peaks are formed.
4.Add butter little by little and whisk,finally add vanilla and whisk until smooth.