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Carrot cupcake

¡Disfruta de unos cupcakes hechos por ti!
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Ingredients


75 g shredded carrot 2 eggs 75 g sugar 35 g sunflower oil or mild olive oil 75 g flour 1 packet of yeast 1 pinch of salt Powdered cinnamon 5 g butter For the frosting: 200 g milk chocolate 200 g cream 50 g butter

Así puedes prepararlo

  • Beat the eggs with the sugar until the mixture is foamy, add the carrot and the oil, followed by the flour with the yeast, the salt and the cinnamon. Pour into moulds greased with butter and bake for approximately 30 minutes. Allow to cool then turn out.                                                                                                 
    For the frosting: Boil the cream and pour it into a bowl with the chocolate and butter. Blend until the batter is smooth. Allow to cool. Once cooled, beat the batter with an electric beater. Use the Decomax to decorate the cupcakes once cooled.


    1. Ralla la zanahoria y reserva.


    2. Bate los huevos y el azúcar con unas varillas hasta que dupliquen su volumen, añade poco a poco el aceite y la zanahoria y por último la mezcla de los ingredientes secos.


    3. Divide la masa en las cavidades y cuece en el horno30 Min. A 180ºC.


    4. Con ayuda de unas varillas monta la nata con el chocolate y la mantequilla que tenias enfriando en la nevera hasta que duplique su volumen y veas una textura cremosa.


    5. Desmolda los cupcakes y decora con ayuda de una manda pastelera.

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