Carrot cupcake
6 people
01h 00
Enjoy some cupcakes made by you!
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
Method
- 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.