Saya pun dah buat 'Dulce de leche'.....

Salam semua...

Sy pun dah buat Dulce de leche (dool say di lishay)...tp kenapa rupa dia tak thick n dark mcm yg kak hana dan kak zana buat tu yer...mungkin jenama susu tu kot...lepas nih nak try beli brand lain pulak...jenuh dok belek2 kat supermarket nak cari yg really condensed milk sbb most of the milk adalah krimer type...sy rebus susu tu selama tiga jam ya mungkin lepas nih kena lebihkan sket masa merebus tuh utk hasil yg lebih baik...lepas dan bukak tin tuh sy pun simpan dalam bekas lain...tp sy tak buat pun lagik brownies atau cheesecake tuh...apa yg sy buat adalah carrot cake yg dah lama sy marked resepi tuh dari Joy of Baking...sy buat ikut bahan mana yg ada jer...

Carrot Cupcakes

source : Joyofbaking.com

2 cups (260 grams) all-purpose flour

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1 1/2 teaspoons ground cinnamon

4 large eggs

1 cup (200 grams) granulated white sugar

1 cup (240 ml) safflower, corn, or canola oil

2 cups (210 grams) finely grated raw carrots

1 cup grated apple (approximately 2 large)

1/2 cup (55 grams) pecans or walnuts, coarsely chopped - sy tak letak

1 cup (100 grams) raisins or currants

Cream Cheese Frosting:

1/2 cup (113 grams) unsalted butter, room temperature

8 ounces (227 grams) cream cheese, room temperature

3 cups (330 grams) confectioners' (powdered or icing) sugar, sifted

1 teaspoon pure vanilla extract

Method :

Carrot cake : Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Place paper liners in 20 muffin cups.

In a separate bowl whisk together the flour, baking soda, salt, and ground cinnamon. 

In another large bowl whisk the eggs, sugar, and oil until slightly thickened. Fold in the flour mixture until incorporated. With a large rubber spatula fold in the grated carrots, grated apple, chopped nuts, and raisins. Evenly divide the batter between the 20 muffin cups and bake about 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.   

Remove from the oven and let cool completely on a wire rack. Pipe or with a knife or small metal spatula spread the cream cheese frosting on top of each cupcake. Cover and refrigerate the cupcakes until serving time.

Frosting : In the bowl of your electric, or with a hand mixer, beat the butter and cream cheese until very smooth and creamy. Gradually beat in the powdered sugar until fully incorporated and smooth. Beat in the vanilla extract. sy tak buat

Makes 20 cupcakes.

p/s : tak tak berapa sihat jadi takder mood nak translate....