Carrot and Maple Syrup Cupcakes
A healthy cupcake that’s perfect for sharing.
Ingredients
-
350gr carrots
-
200g flour
-
200g sugar
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2 eggs
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1 teaspoon yeast
-
Juice of 1 orange
-
100g soft butter
Topping
-
250g cream cheese
Preparation Method
- Peel and grate the carrots, boil them in hot water for about 1 minute, and set aside.
- Beat the eggs with the sugar and butter, then add the orange juice and beat again.
- Involve the sifted flour with the yeast. Finally, mix in the carrot.
- Place the dough in muffin molds and bake in a preheated oven at 180ºC for about 25 to 30 minutes. Remove from the oven and allow to cool well.
Topping:
- Beat in an electric mixer the syrup with the cream cheese until fluffy and creamy.
- Place in the refrigerator for 30 minutes. Cover the top of the cupcakes with cream.
