Carrot cupcakes with cream
Description
In cupcakes you can hardly taste the carrot at all; it only gives an unusual, pretty color. Because vegetable oil is added, the bake turns out moist and very tender, so take them out of the molds only after they have cooled completely. You can use any frosting for the tops—mascarpone cream or dulce de leche (boiled condensed milk) cream works especially well. You can tint the frosting any color by adding a little food coloring. The bake is ready. Serve.
Instructions
- 1
Step 1
Prepare all the ingredients you need to make carrot cupcakes with frosting. Rinse the raisins thoroughly and let them dry on a paper towel.
- 2
Step 2
Crack the egg into a bowl and beat with a pinch of salt until soft peaks form. While continuing to beat, add the sugar and beat until the mixture is fluffy and pale.
- 3
Step 3
While continuing to beat, pour in the vegetable oil. Mix until everything is smooth and homogeneous.
- 4
Step 4
Peel the carrots, rinse them, and grate on a medium grater. Add the carrots to the egg mixture and fold gently to combine.
- 5
Step 5
Combine the flour with baking powder and cinnamon, and sift into a bowl. Add vanilla sugar and raisins, and mix until the dough is smooth and even.
- 6
Step 6
Pour the warm milk into the dough and mix. The carrot dough should be like thick sour cream.
- 7
Step 7
Fill cupcake liners two-thirds full with the batter.
- 8
Step 8
Place the cupcakes in a preheated oven and bake for 25–30 minutes at 180 degrees. Remove the baked cupcakes from the oven and cool completely.
- 9
Step 9
Whisk the cold cream with icing sugar into a fluffy whipped cream. If you like, you can add a little food coloring.
- 10
Step 10
Transfer the cream to a piping bag fitted with a tip and pipe swirls on top of the carrot cupcakes. Decorate as you like and serve.
- 11
Step 11
Remove from the oven and serve warm or cooled.