Cupcakes (recipe): carrot dessert

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Cupcake is a trendy dessert that is gaining more and more popularity in Russia. It is a mini-cake (we call such a pastry a cake or a muffin) for one person, baked in separate portioned forms and decorated with a creamy “cap” on top.

In the countries of Western Europe, Old England and North America, cupcake is extremely popular, it is served on children's birthdays and family holidays. This dessert is present in a variety of options in the menu of restaurants and cafes.

Some interesting facts

The first mentions of cupcakes appear in cookbooks in the late 18th and early 19th century. In the cookbook of the American Amelia Simmons in 1796, the first recipe for a light cake baked in small cups was recorded.

Eliza Leslie in 1828 in the book "75 recipes for pastries, cakes and sweets" gave the name to the original small cake - cupcake.

Cakes were baked in ceramic molds the size of a teacup. Hence the name - cupcake ("cup cake").

Sometimes cupcakes are called fairy cakes. The other daybirths of children, they are still presented as a gift from a magical fairy.

Cupcakes are baked according to recipes for large cakes, but due to the small size, this process is much faster.

Flour, eggs, butter, sugar, milk are the products from which classic cupcakes are baked.

Recipe for carrots, chocolate, cottage cheese, stuffed with berries and jams, garnished with whipped cream and buttercream, with nuts, candied fruits and chocolate crumbs - it's all about a trendy mini-cake - cupcake.

Cupcake Energy Value

Cupcake, like all desserts with flour, is a high-calorie product. One hundred grams of mini-cake contains:

• fat - 13 grams;
• protein - 5.5 grams;
• carbs - 48.6 grams.

Energy value - 312.2 kilocalories.

Classic Cupcap

Baking a classic cupcake requires a small set of affordable products, an hour and a half of free time and the desire to cook a delicious treat for yourself and your loved ones.

To bake cupcakes, you need individual cupcake or muffin molds: silicone, metal or paper.

Required products:

• wheat flour of the highest grade - 1.5 cups;
• chicken eggs - 2 or 3 pieces;
• granulated sugar - 2/3 cup;
• baking powder - one and a half teaspoons;
• food s alt - a quarter of a teaspoon;
• butter - 150 grams;
• milk - 1/2 cup;
• vanilla - to taste;
• glaze - to taste.

Turn on the oven, grease the molds with oil.

Mix flour, baking powder, s alt. Combine eggs and sugar, beat with a mixer, gradually adding oil and vanilla, until a frothy cap appears. Next, without turning off the mixer, pour in half of the flour mixture, pour in the milk, then the rest of the flour. Mix everything well. The dough should be semi-liquid and without lumps.

Fill the baking pans 2/3 full with the batter, place in the oven and bake for about 10 or 15 minutes. The readiness of the cupcake is determined by a wooden stick: when pierced, it should remain dry.

Ready-made cupcakes take out of the oven, decorate with icing and serve.

Cupcakes: carrot recipe

Recently, sweet pastries with the addition of carrots are gaining more and more popularity. It combines two desires: to treat yourself to a delicious dessert and at the same time keep your waistline and he alth.

Carrot cupcakes, the recipe with photos of which is offered below, are no exception. Carrots are a vegetable that contains many useful vitamins and minerals. When it is heat-treated, the content of antioxidants increases (there are 33 percent more of them in a baked vegetable than in a raw one). What's more, the beta-carotene found in carrots is absorbed more when boiled or baked.

The carrot cupcake recipe in this article is delicious and tender, free from the peculiar taste of carrots and easy to prepare.

Required cake ingredients:

• chicken eggs - 2-3 pieces;
• flour - 1 cup (250 ml) with a slide;
• granulated sugar - 200 grams;
• sour cream - 2 tablespoons;
• carrots - 200 grams (grated on a coarse grater);
• sunflower oil - 120 grams;
• vanilla - 1 teaspoon;
• cinnamon - 2 teaspoons;
• nutmeg - 1//2 tsp;
• raisins - 1 tablespoon;
• walnuts - 1 tablespoon;
• baking powder - 1 teaspoon;
• s alt to taste.

For the cream you need:

• granulated sugar - 200 grams;
• butter - 125 grams;
• soft curd cheese - 250 grams;
• vanilla - to taste.

Combine flour, cinnamon, nutmeg, s alt, baking powder. In a separate container, combine eggs with granulated sugar, add sunflower oil, sour cream, vanilla, mix everything thoroughly.

Further into the mixture with eggs gradually, stirring constantly, pour the mixture with flour. Then add carrots, raisins, walnuts (chopped).

Mix the dough well and pour into cupcake molds.

Attention: molds are 2/3 full, the cupcake will increase in size during baking.

Place in the oven preheated to 180 degrees for about 30 minutes.

Ready-made cupcakes (recipe "Carrot") take out of the oven and cool.

To prepare the cream, mix softened butter, cheese (from the refrigerator), vanilla and granulated sugar. Beat the mixture with a mixer.

Spread cream on the tops of cupcakes or put cream inside muffins.

Delicious cupcakes

Recipe "Carrot", which is offered for baking, may be slightly modified. Not all components are always available. You can replace some or add your own.

For example, you can try carrot cupcakes (Andy Chef's recipe) using forty grams of canned pineapple (pieces) and with less granulated sugar. You can add lemon or other citrus zest, freeze-dried berries, ginger to the cupcake.

Experiment with a classic recipe, cook with imagination and love.

Bon appetit!