Mini carrot cupcakes with cream
Votes: 1
Time: 1 hour 50 min.
Complexity: easily
Quantity: 24 mini carrot cakes with cream
Complexity: easily
Quantity: 24 mini carrot cakes with cream
Nutritional value per serving:
Calories 124, total fat 6 G., saturated fats 1.5 G., proteins 1 G., carbohydrates 17 G., fiber - G., cholesterol 19 mg, sodium 71 mg, sugar 14 G.
Calories 124, total fat 6 G., saturated fats 1.5 G., proteins 1 G., carbohydrates 17 G., fiber - G., cholesterol 19 mg, sodium 71 mg, sugar 14 G.
Mini carrot cakes with cream - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
For sprinkling:
- 1 medium carrot, peeled
- 3/4 cup granulated sugar
For the test:
- 1.5 tbsp. grated carrots
- 1 cup granulated sugar
- 1 1/4 cups premium flour
- 1 teaspoon baking powder
- 1/2 teaspoon of baking soda
- 1/2 tsp salt
- 1/4 tsp ground allspice
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- 1/2 cup sliced almonds
- 1/2 tsp ground ginger
- 3 large eggs
- 2/3 cup vegetable oil
For the cream:
- 230 g butter cream cheese, knead
- 2.5 cups powdered sugar
- 2 tbsp (30 g) butter at room temperature
- 1 teaspoon lemon juice
- 1/4 tsp almond extract
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Cooking the dish according to the recipe:
- Prepare candied carrots: Using a vegetable peeler, cut the carrots into long, wide strips, then cut into long strips.
Combine granulated sugar and 3/4 cup water in a small saucepan, bring to a boil, add carrots, and cook over medium heat until softened, about 10 minutes. Drain and cool slightly.
Place the carrots in spirals on a parchment-lined baking sheet. Bake in a preheated oven at 120°C for 25-30 minutes. Cool completely. - Increase the temperature to 180°C. Line two mini baking pans with 24 paper liners.
- Prepare the flour mixture: In a food processor, combine flour, almonds, baking powder, baking soda, salt, cinnamon, ginger, and pepper.
- Prepare the dough: In a large bowl, mix the grated carrots with the vegetable oil, granulated sugar, eggs, and vanilla until smooth. Stir in the flour mixture.
- Prepare the cupcakes: Divide the batter between the mini molds, filling them three-quarters full.
Bake for 10-15 minutes, then insert a toothpick into the center to check for doneness. It should come out clean. Remove the cupcakes from the oven and let them cool for 5 minutes. Then remove the cupcakes from the pans and cool completely. - Meanwhile, prepare the cream: Using a mixer, beat the powdered sugar, cream cheese, and butter until fluffy. Stir in the lemon juice and almond extract.
Pipe frosting onto cupcakes using a piping bag. Top with candied carrots.
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