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Carrot cupcakes

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Healthy and delicious cupcakes

Juicy carrot cupcakes

A cupcake made from carrots? Carrots are usually associated with savoury dishes, but they can also be used to make sweet baked goods. It sounds unusual, but it is now a widespread and popular ingredient in pastry. The carrots make for a particularly moist and soft dough. Despite the healthy ingredient, you don't have to be afraid of an unfamiliar flavour - your cupcake will taste sweet and delicious even with vegetables. At the same time, your carrot cupcake will be healthier, lower in calories and contain more vitamins. So you can enjoy it with a clear conscience. The preparation is just as easy as with normal cupcakes. So off to the greengrocer!

Most important key data

Quantity: 12 pieces

Baking time: approx. 25 minutes

Difficulty level: Easy

Shelf life: 5 days

Carrot dough

Whole egg (whisked egg)50 g
Granulated sugar150 g
Sunflower oil100 g
Crème fraîche200 g
Carrots | shredded320 g
Ginger pieces | candied10 g
White flour200 g
Baking powder8 g

Here's how: Carrot dough

The batter is enough for 12 cupcakes

First preheat the oven to 160°C fan-assisted, so that it is at the right temperature when you want to bake the batter.

First, beat the eggs and granulated sugar in a bowl until frothy. Now add the sunflower oil and crème fraîche to the foamy mixture and mix in thoroughly. You can then add the grated carrot pieces and ginger to the mixture and carefully fold in.

Next, mix the flour with the baking powder in a separate bowl, then add it to the mixture and mix until a homogeneous mixture is formed. Finally, divide the batter evenly into the muffin cases (about 85 g per cupcake) and place the cupcakes in a preheated oven at 160°C for approx. 25 minutes. You can then leave them to cool and decorate them if you wish.

Shelf life & storage

These cupcakes will keep for approx. 5 days. If you freeze them for up to 5 months.

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Nutrition declaration per 100 g

Energy value in kJ: 1193 kJ | Energy value in kcal: 286 kcal | Fat: 15 g, of which saturates: 4 g | Carbohydrates: 32 g, of which sugars: 18 g | Protein: 4 g | Salt: 0.18 g

 
Posted in: Seasonal recipe ideas, Spring & Easter, Sweet recipes, Cakes and pastries, Cakes and cupcakes, Sweet basic recipes

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