Carrot cupcakes - a dish that will decorate any festive table and give the warmth of the hearth on cold winter evenings. Preparing cupcakes is easy, and you can buy the necessary ingredients at the nearest store.

Classics of the genre

The classic version of cupcakes allows you to get acquainted with the basics of cooking.

The list of necessary products for cooking:

  • wheat flour - 1.5 tbsp .;
  • young carrots - 200 g;
  • drinking soda - 1.5 tsp;
  • eggs - 2 pcs.;
  • salt - 0.5 tsp;
  • sugar -1.5 st .;
  • freshly ground cinnamon - 1 tsp;
  • vanillin - a small pinch;
  • sunflower or olive oil - not less than ¾ st .;
  • Muscatnik - 1 tsp;
  • walnut - 1 tbsp .;
  • decoration - icing sugar, cream, whole nuts or pastry topping.

Cooking step by step:

  1. Prepare carrots by grating on the smallest grater.
  2. Chop nuts.
  3. Pour dry ingredients into a bowl.
  4. Separately, beat the protein and yolk, sugar, add additives (vanilla, etc.), pour in the oil.
  5. The flour mixture is introduced into the egg mass.
  6. Add crushed nuts and carrots.
  7. Knead.
  8. Fill the molds with dough.
  9. Send baked for 1/3 hours in the oven with a temperature of not more than 190 ° C.

Readiness is checked by a match or a toothpick. When it is free and clean will come out of baking, the dish can be removed.

Cooking with cream cheese

Carrot cupcakes with cheese cheeses, borrowed from "overseas" culinary specialists, will make any meal memorable.

To knead the dough you need:

  • flour - 200 g;
  • cinnamon - 1 tsp;
  • carrots - 170 g;
  • baking powder - a teaspoon with a slide;
  • eggs - 2 pcs.;
  • nuts - 70 g;
  • sunflower oil - 100-120 g;
  • sugar - 150 g;
  • nutmeg or ginger - according to taste preferences;
  • zest - from two tangerines or one medium orange.

For cream we take:

  • butter - 120 g;
  • unsalted cream cheese - 320 g;
  • icing sugar - 100-120 g.

Cooking in stages:

  1. Combine all dry foods in a bowl - cinnamon, baking powder, flour, nutmeg, or ginger with a pinch.
  2. Fry walnuts, chop with a knife.
  3. Add nuts to the flour mixture.
  4. Stir with a whisk.
  5. In another bowl, beat the sugar first with protein, then with yolk.
  6. Add salt, vegetable oil, zest.
  7. Add the flour base to the egg mixture and mix.
  8. Grate carrots on the smallest fraction.
  9. Add it to the dough.
  10. Put the prepared mixture into cupcakes.
  11. Send to bake for half an hour at 180 ° C.

Cream for carrot muffins:

  1. Soften the oil (let it rest for 20-30 minutes outside the refrigerator).
  2. Add powdered sugar and beat.
  3. Introduce chilled cream cheese into a lush composition.
  4. Beat.
  5. Garnish cupcakes with cream through a pastry bag.

If desired, you can further decorate the cupcakes with the ingredients at hand.

Step by step recipe from Julia Small

Julia Small shares her cupcake recipe.

List of required products:

  • brown sugar - 400 g;
  • salt - a small pinch;
  • good margarine or cow butter - 100-120 g;
  • quail eggs - 10-12 pcs.;
  • flour - 400 g;
  • carrots - 400 g;
  • baking powder - Art. l .;
  • flavourless sunflower or olive oil - 170 ml;
  • freshly ground cinnamon - 2 tsp;
  • ginger root - 0.5 tsp;
  • nuts - 180 g.

For cream:

  • cream - 150 ml;
  • icing sugar - 150 g;
  • creamy chilled cheese - 400 g.

Kneading test:

  1. Grate carrots.
  2. Mix flour with all dry ingredients except sugar and salt.
  3. Beat quail eggs, granulated sugar and salt until a lush, but not dense mass is formed.
  4. Combine all ingredients.
  5. Put the finished dough into molds.
  6. Bake in the oven.

Cream preparation:

  1. Beat powdered sugar and cream.
  2. Add cheese.
  3. Beat until foam.
  4. Pour the prepared cupcakes from the confectionery syringe.

Delicious carrot cupcakes from Andy Chef

Andy Chef's Carrot Cupcakes are a dessert for sophisticated gourmets.

For the test we take:

  • carrots - 200 g;
  • eggs - 2 pcs.;
  • olive or sunflower oil - 190 g;
  • sugar - 200 g;
  • yogurt without additives - 20 g;
  • flour - 220 g;
  • pineapples - 30 g;
  • dried berries (to taste) - 50 g;
  • ginger - a pinch;
  • cinnamon - a pinch;
  • quicklime soda - 1 tsp.

Execution technique:

  1. Peel the carrots and grate it on a coarse grater.
  2. Drive eggs into a bowl, add vegetable oil, sugar, yogurt.
  3. Cut pineapples (canned or fresh are suitable for the recipe).
  4. Add berries or raisins to them.
  5. Mix with the egg mixture.
  6. In a different container, mix dry foods.
  7. Stir them and introduce them into the egg mixture.
  8. Fill out the forms.
  9. Send to bake.
  10. After 20 minutes, check readiness with a match.

These cupcakes can be eaten without cream. But if you wish, you can use one of the previous recipes.

Read also:cupcake cream

With salted caramel

Such a filling for carrot cupcakes, like salted caramel, will make the dish more refined.

The necessary components:

  • flour - 150 g;
  • grated carrots - a faceted glass;
  • egg;
  • fermented baked milk - 70 ml;
  • salt and baking powder for 1 tsp;
  • granulated sugar - 150 g;
  • olive oil - 4 tsp;
  • soda - ¼ Art. l

Step-by-step cooking method:

  1. To add carrots ryazhenka, egg, sugar and butter.
  2. Beat.
  3. Introduce dry ingredients.
  4. Mix.
  5. Place in the oven for a quarter of an hour.

To make caramel you will need products:

  • salt - ½ tsp;
  • sugar - 200 g;
  • fermented baked milk - 100 g;
  • butter - 60 g.

Technology:

  1. In the dishes combine the ingredients.
  2. Put on the stove.
  3. Cook, stirring constantly, until the caramel turns brown.

Cool the prepared cupcakes, cut off the top, remove a little dough from the inside with a spoon, pour the caramel and close with the cut “lid”.

Carrot & Nut Cupcakes

For the test we take:

  • carrots - 2 pcs.;
  • creamy spread (soften at room temperature) - 130 g;
  • granulated sugar - 130 g;
  • eggs - 2;
  • flour - 200 g;
  • ground hazelnuts - 60 g;
  • slaked soda or baking powder - 2 tsp;
  • zest from a pair of tangerines and a quarter of lemon;
  • orange juice - 100-150 ml;
  • cinnamon - ½ tsp

For cream we take:

  • butter - 100 g;
  • white chocolate - 70 g;
  • zest of mandarin or orange;
  • icing sugar - 60-70 g.

Cooking Instructions:

  1. Beat sugar and butter.
  2. Introduce the eggs.
  3. Mix flour and baking powder in a separate bowl.
  4. Add chopped hazelnuts.
  5. Add the juice and zest of the orange to the egg mixture.
  6. Add finely grated carrots.
  7. Combine all ingredients.
  8. Pour cinnamon.
  9. Knead.

Bake cupcakes at 180 ° C for 20 minutes.

In the meantime, prepare the cream:

  1. Beat powder and butter at maximum speed.
  2. Add melted chocolate.
  3. Knead.
  4. Introduce the zest of orange.

Decorate the finished cupcakes with cream and orange zest.

Carrot cupcakes - a dessert in which the taste of an orange root crop is never felt. Cupcakes are soft and airy, well stored for several days.

Similar:More from the author: