Carrot Cupcakes
-
Quick & easy (production)
-
Good for freezing
-
Comfort Foods
The creamy Gold Ganche on top of this cupcake, is to die for. Perfect for impressing your friends and family.
- Level:
-
Easy
- Makes:
-
40
- Shelf life:
-
4 days at Fridge temp
- Conservation:
-
Refrigerator (3°C)
Carrot Cupcakes
Ingredients: Carrot Cupcakes
-
500 mlsugar
-
3eggs
-
250 mloil
-
750 mlflour
-
5 mlbaking powder
-
5 mlBicarbonate of Soda
-
10 mlground cinnamon
-
625 mlgrated carrot
-
250 mlCrushed Pineapple
-
pinchsalt
Preparation: Carrot Cupcakes
- Preheat the oven to 170°C and grease two muffin tins (24 cups).
- In a stand mixer with a whisk attachment, whisk together the sugar and eggs until fluffy.
- Gradually add the oil while the mixer is running.
- In another large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- Add the flour mixture to the wet ingredients.
- Mix the ingredients until just combined.
- Fold in the carrots and pineapple.
- Evenly pour the batter into the cupcake pans and bake for 10-15 minutes.
- Test the center with a toothpick; if it comes out clean, the cakes are done.
- Allow them to cool on a wire rack.
Tools
- Whisk
- Spatula(s)
- Pot
- Stand Mixer
- Oven
- Muffin Pans
- Grater
- Mixing bowls
Gold Ganache
Ingredients: Gold Ganache
-
220gcream
Preparation: Gold Ganache
- In a heat-safe bowl, place the callets and pour the cream over them.
- Melt the callets in the microwave using 10-second bursts until fully melted.
- Stir the mixture to combine and allow it to cool.
Tools
- Microwave
- Spatula(s)
- Mixing bowls
Comments