Healthy and delicious cupcakes
A cupcake made from carrots? Carrots are usually thought to be used in savoury dishes, but they can also be used to make sweet baked goods. It sounds unusual, but it has become a widespread and popular ingredient in dough. Carrots make for a particularly moist and soft dough. Despite the healthy ingredient, you don't have to be afraid of an unfamiliar taste, even with vegetables your cupcake will taste sweet and delicious. 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. By the way, the preparation is just as easy as with normal cupcakes. So off you go to the greengrocer!
20 min.
25 min.
50 g whole egg
150 g granulated sugar
100 g sunflower oil
200 g crème fraîche
320 g carrots, grated
10 g ginger pieces, candied
200 g white flour
8 g baking powder
First preheat the oven to 160°C convection so that it is at the right temperature when you bake the dough.
First beat the eggs with the granulated sugar in a bowl until frothy.
Add the sunflower oil and crème fraîche to the beaten mixture and mix thoroughly.
Then add the grated carrot pieces and ginger to the mixture and gently fold in.
Next, mix the flour with the baking powder in a separate bowl, then add it to the mixture and mix until it is homogeneous.
Finally, divide the batter evenly into the muffin tins (you will need about 85 g per cupcake) and place the cupcakes in a heated oven at 160°C for about 25 minutes. After that you can let them cool down and decorate them if you like.
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