CARROT CUPCAKES |
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Carrot cupcakes:
> 100 gr butter at room temperature Mascarpone cream:
> 300 gr 35% cream Deco: > Easter marzipan decorations |
Directions: | |
1 | In a stand mixer put the butter and the sugar (1) and beat with the help of a whisk. 2 | Add the egg yolks then the milk and the warm carrot juice. 3 | Mix the flour and the baking powder then pour it into the mixer and mix on low speed. 4 | Finally add the grated carrots, powdered hazelnuts, lemon zest and cinnamon. 5 | Empty this mixture into a bowl and then pour into the beater bowl the egg whites with 1/3 of sugar (2) and rise at medium speed. 6 | Once the whites have risen add the rest of the sugar and wait a few seconds. 7 | Gradually add the whites assembled in the first mixture then fill the molds to 3/4 of their height. 8 | Bake at 165 ° C rotating heat for about 20 minutes. 9 | Meanwhile beat the cream with the vanilla sugar and the mascarpone. 10 | Reserve in the fridge. 11 | Place the cream on the cold cupcakes using a pastry bag and decorate with the marzipan Easter decorations. |
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› Enjoy! |