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miércoles, 26 de febrero de 2014

CARROT CAKE CUPCAKES

Ingredients for 12 cupcakes :

140g flour
1 teaspoon bicarbonate of soda
1 teaspoon cinnamon
2 eggs
115g Sugar
120ml mild olive oil (or other mild-flavored oil , no olive oil !)
150g carrots
140g of apple
5 nuts (peeled and chopped )
60g pitted prunes

Preheat oven to 160 º.
Sift the flour, cinnamon and baking soda and set aside.
Grate the carrot and apple in a bowl. Booked .
In another bowl , we beat the eggs with the sugar and oil . Add the flour .
With a spatula , incorporate apple and grated carrot. When we are well mixed , add the raisins and nuts.
Fill the cupcakes slips for up to 3/ 4 full .
Bake 20-22 minutes or until a toothpick comes out clean. Beware forget the oven which burn easily !
After removing them , we let 5 minutes in the baking tray and then pass on to a wire rack.


To decorate , prepare Cream Cheese Icing .

125g cold cream cheese (Philadelphia type . I use the white label Carrefour has a huge percentage of fat and looks great ! )
60g butter at room temperature
300g icing sugar
1 tablespoon milk
Beat the butter and icing sugar in a blender and a tablespoon of milk ( cover the bowl if you do not want to turn the kitchen into a beautiful snowy landscape ) . Once thoroughly mixed , add all the cream cheese, it has to be cold. Beat a few minutes until white and creamy.

Decorate cupcakes with Wilton 1M nozzle . To decorate , you can do at home Carrots fondant (or marzipan, if you want to buy made ​​) .



I hope you like and that also without probéis Cream Cheese Icing ... really the cake itself is just ... yum ! ! And healthier than usual !

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