Here is my recipe for my carrot cupcakes!
FIRST PART
1. Shred 2-3 carrots
2. Whip 2 eggs and 100g sugar until it becomes light and fluffy.
3. Mix 120g flour, 1 teaspoon baking powder, 1 teaspoon cinnamon, 1 teaspoon cardamon and 1/2 teaspoon salt.
4. Mix together the flour mix and egg-mix together.
5. Then put the shredded carrots and 100g fluid oil into the mix (canola oil is prefered, not olive oil!)
6. Put the cupcakes/cake into the oven for 25-30minutes in 200celcius (bottom)
SECOND PART
Mix 100g Philadelphia, 40g butter (room temp.), approx. 150-200g flour sugar (depending on how sweet you want your topping to be) 1 teaspoon vanilla essence into a mixer.
When the cupcakes has chilled down you can start decorating!
TOPPING TIPS
*roasted coconut flakes (you can also color the flakes, I usually do orange)
*roasted almond flakes
*cardamon+hazelnut mix (warmly recommend this!)
*strawberries, raspberries, blueberries (anykind of berry is fine!)
*green tea (maccha, mix it in the mixer and it'll be lovely green)
*After Eight (mix it together and you will get a mint chocolate crunch flavor)
*M&M's
The variations are endless, just let your imagination run wild!
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If you are not going to eat all the cupcakes on the same day, you can always put them into the fridge, then they will be as delicious for approx 2-3days.
Good Luck!
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