Carrot cupcakes with cream

Step-by-step cooking

1. Step 1:

   

   How to make carrot cupcakes with cream? Prepare the products. First for cupcakes. Take refined, odorless vegetable oil. Milk is suitable for any fat content. You can add raisins and any nuts to the cupcake dough, I did not use them. All products should be warm, so take them out of the refrigerator in advance.

2. Step 2:

   

   Take a bowl and sift flour into it. It is important to sift the flour to saturate it with oxygen. Then the baking will turn out to be airy and will rise well when baking. Add baking powder, vanilla, ground ginger and cinnamon to the flour.

3. Step 3:

   

   Mix the dry ingredients.

4. Step 4:

   

   In a separate bowl, beat the egg. Be sure to wash the eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush. Start beating it with a mixer, pouring sugar in portions. Beat the egg to a fluffy light mass.

5. Step 5:

   

   Without stopping whipping, pour vegetable oil into the egg mass. Mix the products until smooth.

6. Step 6:

   

   Pour the liquid mass into the flour mixture and mix everything with a mixer. It will turn out a rather thick crumbly mass. You can not even take a mixer, but mix the products with a spatula.

7. Step 7:

   

   Wash the carrots well, peel and grate on a medium grater.

9. Step 8:

   

   Add carrots to the dough, mix.

10. Step 9:

    

    Pour in the milk and stir the dough until smooth. Now it will become the right consistency — like thick sour cream. If you bake cupcakes with raisins and nuts, then add them at this stage. Pre-steam the raisins with boiling water and dry them, and lightly dry the nuts in a dry frying pan and chop.

11. Step 10:

    

    Insert special paper cupcake capsules into cupcake molds. Spread the dough into capsules, filling them by 2/3 of the volume — cupcakes will grow greatly during baking.

12. Step 11:

    

    Bake cupcakes in an oven preheated to 180 ° C for 25-30 minutes. The exact time will depend on the characteristics of your oven. Check readiness with a wooden skewer — it should come out dry from the center. Remove the cupcakes from the oven and refrigerate.

13. Step 12:

    

    Prepare the cream. Prepare the products. I took mascarpone as a cheese, but any other cream cheese will do. Choose high-quality, natural oil, without vegetable fats. Remove the cheese and butter from the refrigerator in advance so that they become soft.

14. Step 13:

    

    Put the cheese, butter and powder in a bowl. Stir them with a spatula until smooth. I don't use a mixer so that the butter doesn't get cut off, but you can beat the cream with it. Fill a pastry bag with cream and place it on top of the cupcakes. Or just spread it on top with a knife.

15. Step 14:

    

    You can decorate the top of the cream caps with pastry sprinkles or carrot shavings. Bon appetit!