Orange and Carrot Cupcakes
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 100 g suar, brown
- 50 ml oil, (tasteless)
- 1 teaspoon vanilla sugar or vanilla syrup
- 1 egg (s), (size M)
- 1 pinch (s) salt
- 100 g carrot (s), rated
- 0.5 ½ orange (s), the juice AND the grated zest
- 1 teaspoon Baking powder
- 125 g flour
- 30 g oat flakes, fine
- 1 pinch (s) cinnamon, (optional to taste)
- 1 pinch (s) nutmeg, (optional to taste)
- 1 pinch (s) ginger, (optional to taste)
Print Recipe
Pin Recipe Instructions
- Line a 12-cup muffin tin with paper liners, set aside. Pre heat the oven to 180 degrees celcius.
- Beat the sugar, vanilla sugar, oil, salt and egg with the mixer until frothy. Slowly stir in the orange juice, the orange peel and the carrots. Mix the flour with the oatmeal, spices and the baking powder and then add to the dough. Stir well until you have a smooth dough. Divide the batter into the paper cases and bake for about 18 to 20 minutes. Let the cupcakes cool on a wire rack.
- A Vanilla Cream Cheese Frosting goes perfectly with it. Great recipes for this are in the database.
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