Carrot cake cupcakes/ Cupcakes cu morcovi

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Ingrediente

Pentru  cupcakes (in forme de muffins)

1  cana faina

3/4 cana zahar

1 lingurita scortisoara

1 lingurita praf de copt

1/2 lingurita bicarbonat de sodiu

1/4 lingurita sare

1 1/2 cana morcovi rasi (pe erazatoarea mica)

2/3 cana ulei

2 oua batute

Pentru frosting

300 gr crema de branza Philadelphia

2 cani zahar pudra

120 gr unt moale

1 pastaie de vanilie (sau  1 lingurita esenta de vanilie)

Nuci prajite pentru decor si textura

Mod de preparare:

Preincalzim cuptorul la 350 grade F sau 175 C.

Amestecam toate ingredientele uscate intr-un bol (inafara de zahar). Cernem neaparat bicarbonatul si praful de copt ca sa nu faca gauri prea mari la copt.

Se bat cele doua oua cu zaharul, se adauga uleiul si se mixeaza pana la incorporare. Adaugam ingredientele uscate si mixam foarte bine, apoi adaugam morcovii rasi si ii incorporam cu o spatula.

Punem hartiute de muffins in tava de muffins (sau cupcakes daca aveti, dar sunt mai mici) si le umplem cu aluat cca 2/3. Le coacem in cuptorul preincalzit la 350 de grade F cca 15 minute, pana trec testul scobitorii. In functie de cuptorul fiecaruia, timpul de coacere poate varia. Trebuie sa aiba o culoare galben-bruna la final.

Le scoatem pe un gratar si le lasam sa se raceasca inainte de a pune frostingul.

Frostingul:

Este cel mai bun frosting de crema de branza care l-am facut pana acum. Nu este exagerat de dulce, este super cremos si foarte usor de spritat.

Inainte de a-l face, scoatem branza Philadelphia din frigider cu vreo 3 ore inainte iar untul trebuie sa fie la temperatura camerei (neaparat). Eu sunt mai in fuga tot timpul asa ca untul l-am incalzit cate putin la microunde ( cate 5 secunde in runde , ca sa nu se topeasca )

Mixam bine branza la robotul cu tel atasat. Adaugam zaharul pudra si mixam pana devine pufoasa. Adaugam vanilia si untul moale si mai mixam pana cand se incorporeaza tot. Din cand in cand mai oprim robotul si adunam crema de pe margine apoi mixam iar ca sa fie cat mai omogen.

Punem frostingul intr-un pos si spritam fiecare cupcake cat sa acopere toata suprafarta.

Sunt o deliciune!

Eu le-am pastrat la frigider dar inainte sa le mancati, lasati-le vreo 10 minute la temperatura camerei, sunt mai cremoase!

Carrot cake cupcakes/ Cupcakes cu morcovi
 
Prep time
Cook time
Total time
 
I love carrot cake cupcakes. Super moist, they keep fresh for few days and they are easy to make.
Author:
Recipe type: desert
Cuisine: Canadian/American
Serves: 16
Ingredients
  • 1 cup flour
  • ¾ cup sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1½ cups grated carrots (heaping)
  • ⅔ cup oil
  • 2 eggs, beaten
  • for the frosting
  • 9 ounces cream cheese (Philadelphia)
  • 1 stick butter (room temperature)
  • 2 cups powdered sugar (only)
  • 1 vanilla bean (the seeds)
  • Pecan nuts or walnuts, roasted for decoration
Instructions
  1. Preheat the oven to 350 degrees.
  2. Combine the all dry ingredients (except the sugar) in a large bowl.
  3. In a separate bowl beat the eggs with sugar until they become creamy and fluffy. Add oil and mix well. Slowly add the flour mixture, stirring until just mixed. Add the carrots and mix with a spatula until combined. Do not over stir!
  4. Grease a muffin tin or use paper liners. Scoop the batter into a muffin tin, filling each muffin tin about ⅔ of the way up the side. Bake for 15 minutes, check how they’re doing, and add a few minutes if necessary. I find that the baking time varies greatly with oven, so just check for the right golden brown color and springy tops. Allow the cupcakes to cool.
  5. For the frosting, blend the cream cheese, butter, and vanilla until smooth. Slowly beat in the powdered sugar until smooth. Transfer to a plastic bag or similar tool for piping the frosting evenly on the cupcakes.

 

 

 


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