Carrot cupcakes
by Editorial Staff
Delicious and unusual cupcakes. And do not be confused by the carrot in the composition, its taste is not felt at all. Carrots only add spice to the muffins and make the structure of the baked goods interesting.
Ingredients
- Carrots – 250 g
- Eggs – 2 pcs.
- Vegetable oil – 120 ml
- Sour cream 10-15% – 80 g
- Sugar – 200 g
- Walnuts – 60 g
- Flour – 290 g
- Baking powder – 1.5 teaspoon.
- Soda – 0.25 teaspoon.
- Salt – 1 pinch
- Ground cinnamon – 0.5 teaspoon.
- Nutmeg – 0.25 teaspoon
- Orange Kurd – for filling (optional)
Directions
- Combine sour cream, butter and sugar using a mixer.
When the ingredients are well mixed with each other, add the eggs and continue beating for a few more minutes. - Add the carrots, grated on a fine grater, and mix well again.
- Separately combine the sifted flour, baking powder with baking soda, salt, cinnamon and nutmeg.
- Combine liquid and dry ingredients, knead muffin dough with carrots. At the end, add chopped walnuts (or almonds), you can add candied fruits or dried fruits (optional).
- We fill the molds with dough to 2/3 of the volume. We bake carrot muffins in a preheated oven at 180 degrees for 20-30 minutes.
- We check the readiness of the muffins with a wooden toothpick, it must be dry.
- Orange Kurd can be used as a filling for carrot cupcakes, which perfectly complements cupcakes and significantly improves their taste (for a Kurdish recipe, see the link in the product list).
- You can decorate carrot cupcakes with a multi-colored cream, such as cream cheese.
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