Friday, May 6, 2011

Carrot cupcakes

Carrot cupcakes are quick to prepare desserts, they are delicious, great for breakfast and are, also, a very good and hearty snack for children.

Carrot cupcakes

Eggs 2
Sugar 200 g (7.05 oz)
Carrots 300 g (10.58 oz)
Corn oil 100 g (3.52 oz)
Milk 100 ml (3.50 fl oz)
Flour 300 g (10.58 oz)
Almonds 100 g (3.52 oz)
Baking powder 7 g (0.25 oz)
A pinch of cinnamon and orange peel (to your taste)
Icing sugar to decorate

Peel and chop the carrots, then chop the almonds. Beat the eggs with the sugar (photo 1), then gradually add the oil, the milk, the chopped carrots (photo 2) and almonds (photo 3), and in the end sift the flour with the baking powder.
Pour the mixture into fluted paper cases (photo 4) or if you prefer in a large baking tin and bake at 170°C (338° F) for 20 minutes (photo 5). Turn out and decorate with icing sugar.
Bon appetit!

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