Carrot cupcakes
Description
The baking is simple and quick. This recipe is considered very successful, as the baked goods turn out to have a perfect consistency. While baking, cupcakes rise well, becoming fluffy and attractive. The presence of carrot is not noticeable at all due to the cinnamon. If desired, you can omit the pineapple or raisins, replacing them with other dried fruits or nuts. Serve with tea or coffee.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making carrot cupcakes. Drain the pineapple on a sieve to remove the syrup, rinse the raisins and dry them. Peel and wash the carrots.
- 2
Step 2
Grate the carrot on a medium grater and place it in a bowl, then add the egg.
- 3
Step 3
Add yogurt, sugar, and ground cinnamon to a bowl.
- 4
Step 4
Add raisins and pineapple cut into pieces to the bowl. Pour in the vegetable oil and mix well.
- 5
Step 5
Combine the flour with the baking powder and sift into the carrot mixture. Mix everything together; the batter should have the consistency of thick sour cream.
- 6
Step 6
Place the dough into paper cupcake liners, filling them to 3/4 of their height.
- 7
Step 7
Place the cupcakes in a preheated oven and bake at 20-30 minutes, or until a toothpick inserted comes out clean. Remove the baked cupcakes from the oven and let them cool completely.
- 8
Step 8
Combine the cream with powdered sugar and whip at low speed until fluffy. Transfer the cream into a piping bag with a nozzle and pipe swirls onto cooled carrot cupcakes.
- 9
Step 9
The pastry is ready. Serve with tea.