Carrot Cupcakes

Neuza Costa

14 June, 2023

These cupcakes are quite moist, and the combination of carrot and cheese is perfect.
These cakes were specially decorated for the upcoming Halloween, which is increasingly celebrated in our country by both children and adults.

Ingredients

• 350 g (12.3 oz) of chopped carrots
• 2 eggs
• 200 g (7 oz) of brown sugar
• 200 g (7 oz) of room-temperature butter cut into pieces
• 200 g (7 oz) of T55 wheat flour without yeast
• 1 teaspoon of baking powder
• Zest of 1 orange
• Juice of 1 orange
• 1 heaped teaspoon of ground cinnamon
• 300 g (10.5 oz) of powdered sugar
• 175 g (6.2 oz) of cream cheese
• 50 g (1.8 oz) of room-temperature butter
• Blue and pink food coloring
• Frilled paper molds
• Decorative sprinkles
• Aluminum muffin molds

Instructions

1. 1
   In a tall cup, put the carrot, broken eggs, and orange juice.
   Blend with a hand blender or in a food processor.

   Mark as done
2. 2
   In a bowl, place the 200 g (7.05 oz) of butter and brown sugar.
   Beat until it becomes a cream.
   To the cream, add the carrot mixture and beat a little.
   If it looks curdled, don't worry, that's normal.
   To the batter, mix in the orange zest, ground cinnamon, flour, and baking powder with a spoon.

   Mark as done
3. 3
   Inside the aluminum molds, place frilled paper molds.
   Fill the molds up to 2/3 with the batter.

   Mark as done
4. 4
   Bake in a preheated oven at 180°C (356°F) and let it cook for 20 minutes.
   After the time, remove the cupcakes and let them cool completely.

   Mark as done
5. 5
   After the cupcakes have cooled, make the cream.
   In a bowl, put the cream cheese, the remaining butter, and powdered sugar.
   Beat at medium speed for 4 minutes.

   Mark as done
6. 6
   Place half of the cream in a piping bag with a wide nozzle.
   Decorate half of the cupcakes with the cream and the sprinkles.

   Mark as done
7. 7
   Beat the remaining cream again and gradually add blue and pink food coloring until the desired purple is achieved.
   Put the cream in a new piping bag with a wide nozzle and decorate the remaining cupcakes with the cream.
   If you don't want to use the food coloring, simply use the white cream. Decorate to your liking and serve.

   Mark as done

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