Carrot Cupcakes with Walnuts

Walnut Carrot Cupcakes – A Detailed recipe cooking. Photo of the dish:Ryan Dausch Time: 2 hours. Difficulty: medium Amount: 12 cupcakes The recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

For cupcakes:

• 1 tbsp. premium wheat flour
• 3/4 tsp baking powder for dough
• 1/2 tsp baking soda
• 3/4 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 2 large eggs
• 1/2 tbsp. Sahara
• 1/3 Art. brown sugar
• 1 tsp vanilla extract
• 1/3 Art. walnut oil or vegetable oil
• 1/3 Art. (5 and 1/3 tablespoons) melted butter
• 1 and 3/4 grated carrots (about 2 medium carrots)
• 1/2 tbsp. lightly chopped walnuts
• 1 tbsp. l chopped candied ginger

For candied carrots and walnuts:

• 1 large peeled carrot
• Cooking spray
• 3/4 Art. Sahara
• 3/4 Art. water
• 12 walnuts

For cream:

• 6 tbsp. l (90 gr.) Butter at room temperature
• 1 pack (220 gr.) Curd cheese at room temperature
• 1 tsp vanilla extract
• 1/8 tsp salt
• 3.5 tbsp. icing sugar, sift

Recipes with similar ingredients: premium flour, eggs, cheese cottage cheese, walnuts, vanilla extract, brown sugar, nutmeg, cinnamon, icing sugar, candied fruit, carrots

Recipe preparation:

1. Make cupcakes: preheat the oven to 175 ° C. Place baking paper in 12 cupcake tins. In a bowl medium-sized mix flour, baking powder, soda, salt, cinnamon and nutmeg. In a large bowl, carefully beat the eggs, sugar, brown sugar, melted butter, and peanut butter vanilla. Stir in the flour mixture, then add the grated carrots, chopped walnuts and candied ginger.
2. Fill each cupcake pan with dough for about two-thirds. Bake in the oven for 20 minutes. Leave on for 5 minutes. off oven, then remove and let cool completely.
3. Meanwhile, make candied carrots and walnuts nuts: sprinkle a baking sheet with a confectionery spray. Peeler chop 12 long strips of carrots. In a small saucepan, mix sugar and water and bring the mixture to a boil. Reduce the fire, add strips of carrots and cook for 25-30 minutes. to transparency. Forceps take out the carrots and, folding each ribbon into small knots, put on a baking sheet. Add walnuts to the stewpan and cook 5 min to shine. Remove the nuts with a slotted spoon and place on a baking sheet; let the carrots and nuts cool.
4. Prepare the cream: in a large bowl with a mixer for moderately whisk butter, cottage cheese, vanilla and salt. At a low speed, mix the icing sugar; increase again speed and knead the mixture for 3 minutes. Cream confectionery bag with a round tip and cover the cupcakes with cream. From above garnish with candied carrots and walnuts.