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Cupcakes with carrots

Cupcakes with carrots



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In a bowl mix the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg.

In another bowl, mix the wet ingredients: melted butter, brown sugar, egg, yogurt and vanilla.

Carrots are mixed with ginger. Incorporate into the wet ingredients then add, in turn, 3-4 tablespoons of dry ingredients, stirring constantly until the mixture of dry ingredients is complete. The dough obtained is divided into brioche tray lined with special papers.

Bake in the oven for 30-35 minutes at 200 degrees.

For the cream, mix the butter with the powdered sugar until it becomes frothy. Add the mascarpone cream, vanilla and grated orange peel. With the help of a teaspoon, spread the cream on each cake. They are attractive and fragrant, simple and quick to prepare.

Thanks to the default pbs.food of "sweet" chef Jhon Barricelli.


Cupcakes with carrots

2. Mix the butter and sugar together until they form a light cream then add the flour, eggs, grated carrot, lemon juice and milk.

3. Beat well until smooth. Divide the mixture into the muffin tins in the pan.

4. Bake on the middle shelf of the oven for 15-18 minutes.

5. Remove the tray from the oven and transfer the muffins to a tray to cool.

6. To make the topping: beat together the cream cheese, lemon juice and sugar. Spread the mixture over the cupcakes and place a decorative flower in the center.

150g butter
150g old powder
150g flour
3 eggs
1 carrot, cleaned and finely grated
juice from half a lemon
1 tablespoon milk
For topping:
150g cream cheese
juice from half a lemon
1 tablespoon sugar
12 decorative flowers
a tray with 12 muffin tins
12 Chesa


& # 8211 Carrot cupcakes

I admit it & # 8211 I & # 8217m in love with brown butter. After using it for the first time in these cookies, I just fell in love with its fragrance and taste and the aroma it adds to baked goods. Also known as beurre noisette, brown butter is not a hard thing to cook & # 8211 what & # 8217s hard is resisting the urge of dipping some bread in it (I & # 8217m a & # 8220love butter & # 8221 kind of girl). The roasty, nutty flavor brown butter brings to desserts is well worth the messy stove! The technique itself is pretty straight-forward: heat the butter in a saucepan placed over low to medium heat. As the butter melts, you will notice the milk solids at the bottom of the pan & # 8211 they are white-ish and liquidy. At this point, if you stop and drain out the clear butter, you get clarified butter. But let & # 8217s take it one step further! Keep cooking the butter until the milk solids begin to look golden brown and the butter itself looks clean and golden as well. Keep an eye on it as at this point, since there & # 8217s no liquid left in the butter to cook out, the fat tends to burn easily. Another way to know it & # 8217s done is to breathe in its distinctive nutty, buttery aroma. At this point, remove the saucepan from the heat and allow it to rest for 10 minutes then pour it into a desired container or use it in your recipe.

As for the flavors I chose for these cupcakes, here they are: carrots and cinnamon, walnuts and coconut, orange and brown butter and in the batter. The cherry on top is the white chocolate buttercream & # 8211 this silky goodness was just perfect for this particular flavor combo, although a cream cheese buttercream would work just as good!

  • 50g brown butter
  • 70ml vegetable oil
  • 200g white sugar
  • 100g brown sugar
  • 3 eggs
  • 1 tablespoon grated orange zest
  • 200g all-purpose flour
  • 1 teaspoon baking soda
  • & frac12 teaspoon baking powder
  • & frac12 teaspoon salt
  • & frac12 teaspoon cinnamon powder
  • & frac12 teaspoon ground ginger
  • 30g rolled oats
  • 30g shredded coconut
  • 100g walnuts, finely chopped
  • 300g grated carrots
  • 4 egg whites
  • 1 pinch salt
  • 200g white sugar
  • 250g butter, softened
  • 150g white chocolate, melted and cooled
  • & frac12 teaspoon vanilla extract
  1. Pre-heat your oven to 350F - 180C and line a muffin tin with muffin papers.
  2. Sift the flour, baking soda, baking powder, salt and spices in a bowl.
  3. Combine the sugars and eggs in a bowl and mix with an electric mixer for 2-3 minutes until pale and creamy.
  4. Drizzle gradually the butter and oil, mixing well. Add the orange zest as well.
  5. Stir in the flour mixture and give it a quick mix just until incorporated.
  6. Add the oats, coconut, walnuts and carrots as well and mix them in with a spatula.
  7. Spoon the batter into your muffin cups and bake for 15-20 minutes until golden brown and fragrant.
  8. Allow the cupcakes to cool down in the pan.
  1. Combine the egg whites, salt and sugar in a heatproof bowl and place over a hot water bath, making sure the bowl doesn’t touch the boiling water.
  2. Keep over medium heat, stirring all the time with a whisk, until the egg whites are hot and the sugar has dissolved.
  3. Remove the bowl from heat and begin whipping the whites with a mixer until glossy, firm and stiff and the bowl is completely cold. It will take about 10 minutes. Stir in the vanilla as well.
  4. Add the butter, all at once, and mix on low speed for 2-3 minutes. At first it will curdle up, but then it comes back together, don't give up!
  5. Stir in the melted chocolate as well, mixing with a spatula just until incorporated.
  6. Spoon the buttercream into a pastry bag fitted with your favorite nozzle and decorate the cupcakes. Depending on the ype of decoration you make, you may need more or less buttercream than just a batch.


I must admit that since I first made beurre noisette, I continue to make it constantly, finding various uses in recipes. But its slightly caramelized taste matches so many other ingredients that it's hard to ignore it, especially when it, on its own, is so delicious! This time I added it to a carrot cupcake dough, combining it with oranges, cinnamon and cardamom, spices whose substrate goes perfectly with the subtle aroma of this caramelized butter.

The technique itself is easy and the good part is that you can make a larger quantity once and keep it in the fridge in a jar just like any other butter. Start by melting the butter, any amount, in a bowl over low to medium heat. As it melts, you will notice that some debris begins to accumulate on the bottom of the bowl, a whitish liquid, which is normal, the butter is not pure fat but also contains milk or water. If you stop at this point and decant the butter, you get clarified butter. But let's go one step further! Continue to cook the butter & # 8211 at first it will boil because it contains other liquids as I said above, but as they evaporate, it starts to sizzle and turn golden. When the remnants of the butter turn golden and the smell of butter is strong, coming easily with hazelnuts, remove from the heat. Be careful because at this point it burns very fast! Allow to cool for a few minutes then use in the recipe.

Ingredient:

  • 50g caramelized butter (see above how to make it)
  • 70ml vegetable oil
  • 200g white sugar
  • 100g brown sugar
  • 3 eggs
  • 1 tablespoon grated orange peel
  • 200g white flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 30g oatmeal
  • 30g crushed coconut
  • 100g chopped walnut kernels
  • 300g grated carrots

Butter cream with white chocolate:

  • 4 egg whites
  • 1 pinch of salt
  • 200g white sugar
  • 1/2 teaspoon vanilla extract
  • 250g butter at room temperature
  • 150g white chocolate, melted and cooled

Method of preparation:

  1. Preheat the oven to 180C and line a muffin tin with special paper.
  2. Sift flour, salt, baking soda, baking powder and spices into a bowl.
  3. Mix the eggs with the two types of sugar until they become creamy and light in color.
  4. Add the caramelized butter and the oil in a thin thread, mixing well.
  5. Incorporate the flour mixture, then add the other ingredients, mixing with a spatula, lightly, from bottom to top. Be careful not to mix too much, just until incorporation is enough.
  6. Put the dough in the prepared form and bake for 15-20 minutes until golden and pass the toothpick test.
  7. Allow to cool in the pan.

Butter cream with white chocolate:

  1. Combine the egg whites with the sugar and salt in a bowl. Put on the steam bath and cook for 3-4 minutes until the egg whites become hot and the sugar is completely melted.
  2. Remove from the heat and mix the egg whites with an electric mixer for at least 10 minutes until the bowl cools completely and you get a firm and shiny meringue. Add the vanilla.
  3. Add the butter, once, and mix until you get a fine, shiny cream. At first it will cut, but keep mixing until it recovers.
  4. Add the white chocolate and mix briefly only until incorporated. You can do this step with a spatula.
  5. Put the cream in a bowl and decorate the cupcakes as desired. Depending on the type of decor, you may need more or less butter cream.
  6. Enjoy your meal!


Carrot cake cupcakes

Roasted walnuts for decoration and texture

Method of preparation:

Preheat the oven to 350 degrees F or 175 C.

Mix all the dry ingredients in a bowl (except sugar). We must sift the baking soda and baking powder so as not to make too big holes when baking.

Beat the two eggs with the sugar, add the oil and mix until incorporated. Add the dry ingredients and mix very well, then add the grated carrots and incorporate them with a spatula.

We put muffin papers in the muffin tray (or cupcakes if you have them, but they are smaller) and we fill them with dough about 2/3. Bake them in the preheated oven at 350 degrees F for about 15 minutes, until they pass the toothpick test. Depending on the oven of each, the baking time may vary. It should be yellow-brown at the end.

We take them out on a grill and let them cool before putting the frosting.

It's the best cream cheese frosting I've made so far. It is not overly sweet, it is super creamy and very easy to stir.

Before making it, take the Philadelphia cheese out of the fridge about 3 hours before and the butter must be at room temperature (necessarily). I'm more on the run all the time so I heated the butter in the microwave a little (5 seconds in a row, so it doesn't melt)

Mix the cheese well on the robot with the target attached. Add powdered sugar and mix until fluffy. Add vanilla and soft butter and mix until everything is incorporated. From time to time we stop the robot and gather the cream from the edge then mix again to be as homogeneous as possible.

Put the frosting in a bowl and sprinkle each cupcake to cover the entire surface.

I kept them in the fridge but before eating them, leave them for about 10 minutes at room temperature, they are creamier!


Cake with carrots and nuts. Carot cake.

If you have a few carrots left these days that you don't want to put in a soup or broth, or if you want to prepare something sweet for the house, I recommend you make a carrot cake or a "carrot cake" like it's still called.

It is a surprisingly tasty cake that, at its origins, also has a drizzle of cream over the counter. I didn't put the cream on because of & # 8230 too many calories, but you can make it "like a book" and put the cream at the end. I will also tell you the quantities for the cream after I write the recipe.

I made this cake and carrot cake recipe inspired by the live shows from Bread Ahead Bakery on Instagram. Bread Ahead Bakery is a well-known bakery / pastry shop in London, whose owner, in order to save the situation in these crisis days we are going through, thought of holding live cooking classes, thus advertising his business all over the world.

I found it a very interesting way to save the business in a time of crisis like this, when the whole world is affected by the COVID-19 pandemic and must avoid social contact while staying at home.

Mathew Jones, who founded Bread Ahead Bakery, is himself a baker with a lot of experience in the field and a man with a lot of patience, so the live shows he makes are very helpful if you want to learn something new in this field.

I did not exactly follow his recipes for various reasons. On the one hand, because the types of flour are not the same, we in Romania have a different kind of flour than the one in England. On the other hand, some recipes contained too much sugar for our tastes so we adapted the recipes.

Plus I didn't have any ingredients and I gave them up. Obviously, the ones he could give up, as Mathew Jones suggested in live broadcasts when answering the questions of those who followed him.

For example, the original recipe indicated 75 grams of well-beaten egg. I used 2 eggs that weighed a total of 95 grams after weighing. Sugar was recommended 150 grams but I reduced it to 125.

Finally, I practically adapted their recipe to my tastes and I liked it so much that I even posed for it and I thought I would tell you today because it is suitable for the coming holiday, ie for Easter.

It is a simple, quick, relatively economical recipe with accessible ingredients, which we find relatively easily in this period of crisis we are going through.

On the blog you will find 3 more carrot cake recipes. One is a fasting cake and you can find it HERE and the other recipe is a carrot cake and you can find it HERE. And another recipe for carrot, orange and chocolate cake is HERE.


The benefits of eating carrots

Protects eyesight

Due to the content of beta-carotene, lutein and zeaxanthin, nutrients with strong antioxidant properties, carrots prevent the onset of eye diseases and are essential for maintaining eye health.

Maintain heart health

The potassium in the composition of the vegetable contributes to the relaxation of blood vessels and reduces the risk of increased blood pressure (hypertension). Carrots have a high content of soluble and insoluble fiber and help maintain an optimal level of cholesterol in the blood.

They improve dental health

Regular consumption of carrots, especially after a meal, acts as a natural abrasive that effectively removes food debris and plaque. Carrots also stimulate the production of saliva, keeping the oral cavity clean and preventing the appearance of bad breath.

Good for healthy skin

Carrots help detoxify the liver, prevent dehydration of the skin and help to even out the skin and thus cure acne.

Carrots improve digestion

Carrots have a moderate laxative effect and can improve digestion due to their high fiber content. In addition, carrots have the ability to retain water and fight other stomach ailments.

Other benefits of eating carrots

  • Soothes skin health
  • Helps against cancer
  • Lower cholesterol
  • Soothes the intestinal mucosa
  • Beneficial against sore throat.

Cupcakes with carrots

We look for halves to make integers and we are not satisfied until we find exactly the one that will stick perfectly.

We look for music and don't give up until we hear the right one for our rhythm.

We look for trust, but before we build it, we oscillate between fears and frustrations. We look for answers, but even in the truth we accept to receive lies.

We seek the ideal, and when we come across it we want to return to the imperfect.

We search almost all the time and, at some point, we come across the perfect half, the music that makes us vibrate, the blind confidence and the right answer, we say YES and we throw ourselves with open arms forward.

I would like to tell the above story to the two beautiful people (whom I met), who are preparing a beautiful wedding, where they will have their favorite cupcake (s) with carrots. There was something about them and their holding that made me think that for them the search took a short break because & # 8230 they found & # 8230

Cupcakes with carrot and cream cheese

Ingredients (for 12 cupcakes):

  • 225g grated carrots
  • 180g flour
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon of salt
  • ½ Cinnamon teaspoon
  • ¼ teaspoon nutmeg
  • 2 eggs
  • 60g yogurt (3% fat)
  • 1 teaspoon vanilla extract
  • 190g sugar
  • 120ml oil
  • grated peel from 1 orange
  • 115g butter (allowed to soften at room temperature)
  • 110g cream cheese
  • 180g powdered sugar
  • lemon peel

Method of preparation:

Mix the flour, baking soda, baking powder, salt, cinnamon and nutmeg in a bowl.

In a separate bowl, mix the grated carrots with the eggs, yogurt, sugar, vanilla extract, oil and grated orange peel.

Gradually add and incorporate, with a spatula, the flour mixture into the bowl of carrots and other ingredients.

Put the composition in a muffin tray prepared with special papers. Bake at 180C for 20 minutes or until a toothpick stuck in the muffin comes out clean. Let the muffins cool for five minutes in the pan, then take them out on a grill to cool completely.

Meanwhile, prepare the cream cheese, mixed for two minutes. Add the butter and mix until incorporated. Then powdered sugar and lemon peel. Put the cream in the cold until it hardens enough so that you can pour it with the pastry bag.

After the muffins have cooled, decorate them with cream cheese and walnuts.

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Chocolate and Vanilla on the WWW

Alina Muntele

I'm here to share small pieces of happiness with you. Which I will wrap in creams, glazes or powdered sugar snow.
My hope is that Chocolate and Vanilla will become your corner of the world where you can always find inspiration for the moments when you call in search of authentic joys.

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I wrote the most about & # 8230

CHOCOLATE AND VANILLA IN WWW

ALINA THE MOUNTAINS

I'm here to share small pieces of happiness with you. Which I will wrap in creams, glazes or powdered sugar snow.
My hope is that Chocolate and Vanilla will become your corner of the world where you can always find inspiration for the moments when you call in search of authentic joys.

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5 carrot smoothie recipes

The smoothies we present to you in our articles are always based on organic ingredients. They are not treated with pesticides or other substances that reduce the nutritional value of the fruits and vegetables used.

Of course, you can adapt the recipes better to your tastes and needs. For example, if you have kidney stones or high blood pressure, it is not recommended to add ginger to smoothies. As for chia seeds, they are not indicated for people suffering from diabetes or irritable bowel syndrome.

Read on to find out our suggestions. You will surely like these smoothies with wonderful carrots!

1. Smoothie with carrots, ginger and mango

This smoothie reduces inflammation, detoxifies the body and strengthens the immune system. Here's what it contains and how to prepare it!


I beat the scrambled eggs. In another bowl I combined apples, carrots, honey, yogurt, oil.

In another bowl I combined the dry ingredients with a whisk. Over the eggs I added the wet combination, stirring gently to keep the eggs aerated. Then I put spoon by spoon the combination of dry ingredients, mixing after each until I incorporated all the ingredients.

In the muffin tray I put the composition in silicone forms (and a few paper) with a cup of ice cream.

The moths are made of cream cheese, honey and lime juice. I sprinkled pistachios and almonds. I made sure that the ones that reach Victor have well-ground hazelnuts, not pieces as big as in the picture.


Video: Εύκολα cupcakes, κεκάκια με βουτυρόκρεμα - Buttercream cupcakes. Greek Cooking by Katerina (August 2022).