Carrot Cupcakes
There is very little time left until 2014, the Year of the Horse. We have already made oatmeal cookies, but since horses love carrots, these cupcakes will be a great addition. They turn out very aromatic, bright, tender and soft.
- Total cooking time
- not set
- Number of servings
- 15
- Recipe difficulty
- 3 / 5
Ingredients
for 15 servings
- butter 150 g
- sugar 150 g
- eggs 3
- raw carrot 150 g
- baking powder 2 tsp
- flour 150-180 g
- cream 33-35% 200 ml
- sugar 50 g
- mascarpone 100 g
Instructions
Step 1 of 11
Grate raw carrot on a fine grater.
Step 2 of 11
Cream the butter and sugar.
Step 3 of 11
Add eggs and mix.
Step 4 of 11
Add carrot to the mixture and mix.
Step 5 of 11
Stir in flour and baking powder, then knead the dough.
Step 6 of 11
Lightly grease the baking tins with butter (this step can be skipped when using paper liners). Distribute the dough into the forms, filling them to ⅔ height. Place in an oven preheated to 180 degrees. Bake for 20–25 minutes. Cool.
Cream Preparation
Step 7 of 11
Whip the cream together with sugar.
Step 8 of 11
Add mascarpone and mix.
Step 9 of 11
Spread the cream over the cooled cupcakes.
Step 10 of 11
Decorate with confectionery sprinkles if desired.
Step 11 of 11
Happy New Year!