These miniature cupcakes are baked with apple mashed potatoes and grated carrots. At the same time, your pastries will not become vegetable on taste, it will only acquire a stunning texture and fruity juiciness. And raisins and spices such as cinnamon and allspice only favorably emphasize the taste of carrot and apple cupcakes. Cover them icing, whipped from cream cheese with cream and sugar powdery and enjoy. These cupcakes are also suitable for festive events, drop off the icing with a more beautiful hat or pattern, and your guests will be delighted. друзьями: 
Time: one час. 40 min Difficulty: easy. Quantity: 24 cupcakes. Recipes used. volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
Cupcakes
- 1 and 1/4 Art. flour (170-180 gr.) premium
- 1.5 tsp baking powder
- 3/4 tsp ground cinnamon
- 0.5 tsp fine salt
- 1/8 tsp ground allspice
- 80 gr. butter, room temperature
- 3/4 Art. brown sugar
- 2 large eggs, room temperature
- 1/4 Art. sugarless applesauce
- 1/4 Art. freshly squeezed unfiltered apple juice
- 1/3 Art. dark raisins
- 1 small carrot, peeled and grated on a fine grater
Cream Cheese Frosting
- 110 gr. cream cheese, room temperature
- 1/3 Art. powdered sugar
- 1/4 Art. chilled whipping cream
Recipes with similar ingredients: premium flour, cream, carrots, brown sugar, allspice, cinnamon, cream cheese, eggs, apple sauce (mashed potatoes), apple juice, raisins
Recipe preparation:
- Set the grid on the middle level of the oven and preheat oven to 175 ° C. Fold paper molds into a metal mold for 12 mini muffins.
- In a medium-sized bowl, combine flour, baking powder, cinnamon, salt and allspice. Whisk in a large bowl with a hand mixer butter until lush. Add brown sugar and beat again. Stir eggs one at a time. Then intervene half of the flour mixture, followed by applesauce and apple juice. Stir in the remaining flour mixture. Stir in raisins and grated carrot.
- Put in each tin 1 tbsp. l with a slide of dough. Bake until a toothpick inserted in the center of the cupcake comes out clean, about 17 minutes. Cool the cupcakes in the molds for 5 minutes. Then shift to a wire rack and cool completely.
- Cream: in a deep bowl, mix the creamy cream cheese, icing sugar and whipped cream. Whisk until the glaze becomes thick and uniform. Cover and refrigerate for at least 1 hour until it freezes.
- Cover each cup with 1 tsp. with a slide of cream and serve.
