Kitchen appliances and utensils: large bowls 2 pieces, a mixer, a whisk, a sieve, a grater, a blender, an oven, a metal cupcake mold and disposable molds, a tablespoon and a teaspoon, a knife and a cutting board, a pastry bag with a nozzle, a wooden stick or toothpick.
Ingredients
| Ingredients | amount |
| Premium wheat flour | 150 g |
| Baking powder | 1 tsp |
| Sugar | 140 g |
| Salt | 1 pinch |
| Vegetable oil | 100 ml |
| Walnut kernels | 60 g |
| Cinnamon | 1 tsp |
| Ginger | 1 tsp (optional) |
| Nutmeg | ½ tsp (optional) |
| Carrot | 150 g |
| Chicken eggs of the 1st category | 2 pcs. |
| Orange zest | 1 PC. |
| Butter 82% fat | 100 g |
| Creamy or Curd Cheese | 300 g |
| Powdered sugar | 80-100 g |
| Vanilla extract (can be replaced with any additive to taste) | 1 tsp |
Step cooking
Make dough
- In a large bowl, mix the dry ingredients: sifted premium wheat flour (150 grams), baking powder (1 teaspoon), cinnamon (teaspoon) and other spices as desired: ginger (a teaspoon), ground cloves and nutmeg (1 / 2 teaspoons). Mix well until smooth.
- Fry walnuts (60 grams) in a dry pan. Allow to cool and grind with a knife or with a blender into small tangible pieces.
- Add chopped nuts to dry foods and mix.
- In a separate bowl, beat category 1 chicken eggs (2 pieces). Salt them with a pinch of salt and add sugar (140 grams). Beat the mixture with a mixer at high speed for several minutes, so that the mass brightens and increases in volume.
- Pour the odorless vegetable oil (100 ml) into the whipped mixture and add the zest from one orange. To get the zest, wash the orange and grate the orange peel on a fine grater. At low mixer speeds, mix for a few seconds until smooth.
- Pour all the dry ingredients into a whipped egg-butter mixture in one go. At a low mixer speed, mix for a few seconds until smooth. Beating is not necessary for a long time, otherwise the eggs will lose their splendor.
- Peel the carrots (150 grams) and grind it with a blender or grate on a fine grater.
- Add the chopped carrots to the dough and carefully, in one direction, mix it with a spatula into the dough.
- The dough is ready, you can arrange it in cookie cutters. Insert disposable paper capsules into metal molds. Fill the molds halfway, as the dough is heavy due to carrots and nuts, it will not rise much.
- Bake cupcakes in an oven preheated to 170 degrees for about 25-30 minutes. Check the readiness with a wooden skewer: if it is dry, then the dough is baked, and the cupcakes are ready. Let the cupcakes in the mold cool down a bit, and then remove them on the wire rack and leave to cool completely.
Cooking cream
- Beat the creamy little at room temperature (100 grams) with powdered sugar (80-100 grams) until lush. Pour in any flavor to your taste, it can be vanilla extract (1 teaspoon) or liquor, syrup and more, and continue to whisk.
- Pour cold creamy curd cheese (300 grams) into the butter mass and whisk with a mixer until smooth.
- Fill the pastry bag with the resulting cream and cover the cream with completely cooled cupcakes.You can use the nozzle "Open Star" or "1-M."
- You can decorate cupcakes at your discretion with kernels of nuts, slices of tangerines, mint leaves and other decorations.
Video recipe
Watch the video and prepare incredibly tender, aromatic, delicious carrot cupcakes with creamy curd cream.
You have learned the recipe for making carrot cupcakes. Cupcakes are incredibly soft and delicate, very aromatic and delicious. They can be stored for 3-4 days, without losing their softness. Cream cheese is most suitable for carrot cheesecakes, but, if desired, you can add mashed berry purees, melted cooled chocolate or caramel to the cream. Cook carrot cupcakes and write if you like the recipe.
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