Ingredients: Carrot, Wheat flour, Chicken egg, Sugar, Vegetable oil, Ground cinnamon, Ground nutmeg and ginger, Baking soda, Baking powder, Vanillin, Salt
Cooking method:
Sift flour, mix with baking powder, soda, salt, cinnamon, ginger and nutmeg. My carrots, peel and rub on a coarse grater. Break the eggs into a deep bowl, put the sugar and pour in the vegetable oil.
Beat the eggs with a mixer until the sugar dissolves. In the resulting creamy mass, add vanillin and grated carrots. Mix well with a mixer. In parts, pour the flour mixture to the liquid ingredients with carrots and bring the mixer at a slow speed until smooth. We turn on the oven at 190 degrees.
We spread the dough into cupcake molds, filling them up to half (they rise a lot). I use silicone molds, they do not need to be lubricated. If you have metal molds, grease them with vegetable oil. We bake cupcakes in the oven for 20-25 minutes at 190 degrees.
Degrees. We take out the finished muffins with carrots from the oven and leave them in the molds for 10 minutes. Then take the cupcakes out of the molds and let them cool completely. If desired, decorate the cupcakes with powdered sugar, or like my cream cheese and figs.
Bon appetit 👌.