Blog of Maria Snow White

Blog of Maria Snow White

Carrot cupcakes

Hi all. With the advent of cold weather, one is drawn to spicy pastries. Last time I shared a recipe for pumpkin cheesecake, now there will be simply indescribable carrot cupcakes with yogurt. They will fill your kitchen with a crazy smell that will be impossible to resist.

I posted the recipe for these carrot cupcakes on my own Instagram page, and in a short period of time they became a hit among my subscribers. This success can only be compared with their brother - carrot cake, the recipe for which I will publish in my own subsequent article.

If you have avoided carrot-based baked goods until now, then you have missed out on a lot! The carrots are not noticeable there at all; they only give the dough an unusual texture and juiciness. And the presence of nuts is an additional prize

Due to the fact that yogurt is included in the composition, cupcakes made with carrot dough turn out fluffy and not at all greasy.

But their biggest advantage is that even on the third day they are as soft as right after baking. And, by the way, unlike cupcakes with a huge amount of butter in the composition, carrot cupcakes according to this recipe can be eaten straight out of the refrigerator. They do not harden at low temperatures, remaining weightless.

What to languish? It's time to cook!

How to create the most delicious carrot cupcakes at home, recipe and step-by-step production with photos.

Ingredients for 18 pieces:

1. 250 g carrots, grated on a small grater
2. 2 testicles
3. 120 g vegetable oil without aroma
4. 80 g natural yogurt
5. 200 g sugar
6. 60 grams of nuts (I used walnuts)
7. 290 g flour
8. 1.5 tsp. baking powder
9. 0.25 tsp soda
10. a pinch of salt
11. spices to taste (I used 0.5 tsp cinnamon and a little nutmeg)

Beat vegetable oil with yogurt and sugar until foamy. Instead of yogurt, you can take a drink, buttermilk or low-fat sour cream with 10-15% fat content. Vegetable oil can be replaced with melted butter if you don’t like baking with sunflower oil. By the way, you don’t have to use a mixer; you can also use a whisk by hand.

Add carrots, grated earlier on a small grater (if they are very wet, then squeeze out excess water beforehand). You can also chop carrots using home appliances, such as a kitchen machine.

Add the eggs to our consistency and mix.

Sift all dry ingredients (flour, soda, baking powder, salt and spices) and mix.

Add the flour mixture to the watery ingredients and knead the dough. Attention, the dough is thick.

We add previously roasted and crushed nuts to our dough.
You can choose the nuts that you like best. I had walnuts, so they went into the dough. Delicious with almonds, cashews, hazelnuts. If you are allergic to nuts, then you can completely avoid them. The only thing is that I didn’t peel the walnuts, this is a very labor-intensive process, and I don’t have time for it. At high temperatures, this skin darkens, which is noticeable on the cut, but this moment did not bother me. So decide for yourself whether to peel walnuts for you or not.

Place the dough into the molds, filling them 2/3 full. I have ordinary paper capsules, which are even sold at Magnit, but they just need to be inserted into a mold - iron or silicone; without a mold, the capsules will spread all over the baking sheet, they won’t be able to handle the dough without support.

Place in a preheated oven and bake at 180º for 18-25 minutes. We constantly check for readiness using a dry splinter. My hats cracked a little, since I baked them on convection on 2 baking sheets. If you want a flat surface, you need to bake on the top-bottom or bottom mode.

Cool the cupcakes on a wire rack, after which you can decorate them and add your favorite filling.

In my case it was caramel and ice cream.

This is what we got.

Indescribably fragrant carrot cupcakes with nuts. I strongly recommend that you add caramel or my orange curd as a filling, and the perfect option for creams is Ice Cream, butter cream cheese or cream cheese cream. All these recipes are on the blog, click on the names and you will be taken straight to the appropriate page.

And this is what the cupcakes look like when cut.

I think that you no longer have any hesitation, so I advise you to prepare them urgently and treat yourself and your family.

In addition to these cupcakes, there are many more exciting things on the blog, and in the next article a simply indescribable carrot cake will be posted, here is the link - Carrot Cake. Get in there, you won't regret it.

Carrot cupcakes with cheese cream

I am sharing with you a recipe for tender and fragrant cupcakes with the addition of carrots. The taste is truly winter, spicy, due to the addition of cinnamon. If desired, you can add ground ginger and orange zest to carrot cupcakes with Cheese cream. And a cap of “Cheese” cream will complement the amazing taste.

You may also like the recipe “Chocolate cupcakes with boiled condensed milk cream”

Ingredients for carrot cupcakes with cheese cream

All products should be at room temperature, and curd cheese should be chilled.

For carrot cupcakes

For the “Cheese” cream

From this quantity of goods you will get 12 cupcakes.

Making carrot cupcakes

Mix flour, baking powder, cinnamon and sift through a sieve.

Chop the nuts or cut them with a knife.

In a mixing bowl, combine the eggs and sugar, beat until fluffy for about 5-7 minutes.

When the egg mass is beaten, add vegetable oil and mix.

Add the dry ingredients immediately, beating at medium speed with a mixer.

Grate the carrots on a small grater, add them with the nuts to the egg mixture, stir until smooth with a spatula.

Preheat the oven to 180 degrees, put the dough in the molds 1/3 full. Bake for 17-20 minutes.

The cupcakes are ready. Let's start making the Cheese cream.

Preparing cream "Cheese"

Mix butter at room temperature with sweet powder, beat until white for 7-10 minutes, whipping time depends on the power of your mixer.

Add the chilled curd cheese and beat for 2-3 minutes at low mixer speed.

I always use the piping tip 1 B to frost cupcakes.

These are the Carrot Cupcakes with Cheese Cream that I came up with.

I hope you liked the recipe and it worked out well for you. Write your comments below the article, do not hesitate to ask questions. It will be a pleasure to receive photos of your masterpieces from you; we will publish them on the website.

Delicious carrot cupcakes with cream cheese

From this article you will learn a recipe for making carrot cupcakes. By following the step-by-step tips with photos, you will get very soft and fragrant cupcakes, with a hint of cinnamon, nutmeg and walnut. They are not only tasty, but also very beautiful, especially if they are carefully covered with creamy curd cream and tastefully decorated. Carrot cupcakes are not only suitable for a festive table, but can also be a beautiful gift.

Kitchen appliances and utensils: 2 huge bowls, mixer, whisk, sieve, grater, blender, oven, iron cupcake pan and disposable molds, tablespoon and teaspoon, knife and cutting board, pastry bag with nozzle, wood stick or toothpick.

Ingredients

Step-by-step production

Let's prepare the dough

1. In a large bowl, mix the dry ingredients: sifted premium wheat flour (150 g), baking powder (1 teaspoon), cinnamon (teaspoon) and other spices as desired: ginger (teaspoon), ground cloves and nutmeg (1/2 each). 2 teaspoons). Stir everything well until smooth.
   
2. Fry walnuts (60 g) in a dry frying pan. Let cool and chop with a knife or using a blender into small, tangible pieces.
   
3. Add chopped nuts to dry ingredients and stir.
   
4. Beat chicken eggs of group 1 (2 pieces) into a separate bowl. Salt them with a pinch of salt and add sugar (140 g). Beat the mixture with a mixer at high speed for a couple of minutes so that the mass lightens and increases in volume.
   
5. Pour unflavoured vegetable oil (100 ml) into the whipped mixture and add the zest of 1 orange. To obtain the zest, wash the orange and grate the orange layer of the peel on a small grater. With the mixer on low speed, stir the mixture for a few seconds until smooth.
   
6. Add all dry ingredients into the beaten egg-butter mixture in one go. At low mixer speed, stir for a few seconds until smooth. There is no need to beat for a long time, otherwise the eggs will lose their splendor.
   
7. Peel the carrots (150 g) and chop them in a blender or grate them on a small grater.
   
8. Add the chopped carrots to the dough and carefully, in one direction, work them into the dough with a spatula.
   
9. The dough is ready, you can put it into molds. Place disposable paper capsules into iron molds. Fill the molds halfway, because the dough is heavy due to carrots and nuts, it will not rise very much.
   
10. Bake the cupcakes in an oven preheated to 170 degrees for about 25-30 minutes. Check readiness with a wooden skewer: if it is dry, it means the dough is baked and the cupcakes are ready. Let the cupcakes cool slightly in the mold, and then remove them onto a wire rack and leave until completely cooled.
    

Preparing the cream

1. Beat a little cream at room temperature (100 g) with sweet powder (80-100 g) until fluffy. Pour in any flavoring you like, it could be vanilla extract (1 teaspoon) or liqueur, syrup, etc., and continue whisking.
   
2. Place cool creamy curd cheese (300 g) into the butter mixture and beat with a mixer until smooth.
   
3. Fill a pastry bag with the purchased air cream and cover the one hundred percent cooled cupcakes with cream. You can use the “Open star” or “1-M” nozzle.
   
4. You can decorate the cupcakes at your discretion with nut kernels, tangerine slices, mint leaves and other decorations.
   

Video recipe

Watch the video and prepare indescribably tender, fragrant, delicious carrot cupcakes with creamy curd cream.

Carrot cupcakes

A recipe for very tender and delicious carrot cupcakes, with an evenly moistened mixture and delicious cream.

You can bake a cake from this dough. This portion is enough for 1 cake with a diameter of 20-22 cm. For a cake of 3 cakes, all ingredients need to be increased three times. I recommend choosing vegetable oil without taste or aroma. You can replace the nuts with hazelnuts or not add them. Be sure to roast the nuts to reveal their taste and smell.

You don’t have to add cinnamon and lemon zest, but with them this baking gets a very tasty and fragrant flavor. For the cream, I used sour cream, which I weighed out in the refrigerator for more than a day until it became a very thick mixture (like mascarpone).

Sour cream can be used homemade or store-bought; it must be fresh, not very sour, and free of foreign odors and tastes. Line a colander with 2 layers of gauze or thick cloth (a collection of different and interacting tissues form organs) , pour in sour cream and leave in the refrigerator for 24-36 hours so that excess whey can drain off.

Pay attention! If you are going to strain the sour cream, then you need to take 100-150 g more than the amount suitable for the cream, because part of the mass will go with the whey. From the indicated amount of ingredients I got 6 cupcakes.

Ingredients for the dough:

• Flour – 90 g
• Raw grated carrots – 90 g
• Egg – 1 pc. (50-55 g)
• Walnuts – 30 g
• Sugar – 50 g
• Refined oil – 50 g
• Milk – 30 g
• Vanilla sugar – 5 g
• Salt – 1 pinch
• Baking powder – 3 g
• Lemon zest – 1 tsp.
• Cinnamon – 2 g

For cream:

• Weighed sour cream – 300 g
• Sweet powder – 40 g
• Vanilla sugar – 5 g

Making cupcakes:

1. Combine flour with baking powder and salt.
2. Combine an egg at room temperature with sugar and vanilla sugar, beat into a strong light mass.
3. Add vegetable oil and mix with a mixer until smooth.
4. Combine with flour mixture and mix with a spatula.
5. Add grated carrots, zest, nuts, cinnamon and finally milk.
6. Line a muffin tin with cardboard liners and fill 3/4 full with batter.
7. Bake in an oven preheated to 170 degrees for 25-30 minutes on a medium level without convection.
8. Cool on a wire rack.
9. For the cream, combine all ingredients and beat into a stable mass. Transfer to a bag with a nozzle and decorate the cooled pieces.

Please note: baking time may vary from stated. Focus on your oven, and also take into account the material from which the mold is made.