These meringue glaze cupcakes are used in the preparation of coconut sugar, it is much healthier and tastier than refined sugar sugar, while it does not have a coconut taste, but light unobtrusive nutty caramel notes that harmoniously will be combined with the fruits and spices that make up this baking. Grated carrots and banana puree will give cupcakes extraordinary juiciness and amazing taste, which is excellent complement cinnamon, ginger and vanilla. When the cupcakes have cooled completely, apply icing on them with meringue, also whipped with coconut sugar, and sprinkle with cinnamon. Nutrition value of one serving: (total 12) Calories 168, total fat 5 g., Saturated fat g., Proteins 3 g., carbohydrates 28 g., fiber g., cholesterol mg., sodium mg., sugar g.
The author of the recipe is Shauna Sever, a pastry baker, culinary writer
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Time: 1 hour. 5 minutes. Difficulty: medium Servings: 12 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Carrot Banana Cupcakes
- 1 tbsp. (130 gr.) Flour
- 1 tsp baking powder
- 1 tsp ground cinnamon + optionally for sprinkling
- 0.5 tsp ground nutmeg
- 1/4 tsp soda
- 1/4 tsp shallow sea salt
- 1/8 tsp ground ginger
- 0.5 tbsp. + 1 tbsp. l (85 gr.) Coconut sugar
- 1/3 Art. (75 gr.) Greek yogurt, fat content 2%
- 1/4 Art. (55 gr.) Vegetable, rapeseed oil or oil grape seed
- 0.5 tsp vanilla extract
- 1 large ripe banana, mashed (about 0.5 tbsp. Or 150 gr.)
- 1 large carrot, grated (about 0.5 tbsp. Or 65 g.)
- 1 large egg
Meringue Glaze
- 3/4 Art. (110 gr.) Coconut sugar
- 1/8 tsp shallow sea salt
- Proteins 3 large eggs, room temperature
Recipes with similar ingredients: premium flour, baking powder, cinnamon, nutmeg, ground ginger, coconut sugar, yogurt, vanilla extract, bananas, carrots, eggs
Recipe preparation:
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Cupcakes:
Set the grid on the middle level of the oven and preheat the oven up to 175 ° C. Fold the paper molds into a metal mold on 12 muffins.
- In a medium-sized bowl, combine flour, baking powder, cinnamon, nutmeg, soda, salt and ginger.
- In another medium-sized bowl, combine sugar, yogurt, vegetable oil, vanilla extract, banana, carrots and egg. Pour the liquid ingredients into a dry mixture and mix, kneading dough. Fill the tins approximately halfway through the dough. Bake until the toothpick inserted in the center of the cupcake comes out clean, and cupcake tops will not spring when pressed lightly, 15-20 minutes.
- Cool in shape for 3 minutes, then shift to wire rack to cool the cupcakes completely (if the cupcakes to cool completely in metal form, they will become strong).
-
Glaze:
In a heat-resistant bowl of the mixer with a whisk, mix sugar, salt and egg whites. Set the bowl over a pan with slowly boiling water so that the bowl does not touch the water. Beating by hand, heat the mixture until a slightly thick, light mass, hot to the touch; a syrup thermometer immersed in the mixture should show temperature 71 ° C (it is very important that the glaze is thoroughly whipped!). Return the bowl to the mixer. Whisk the mixture on high speeds until a very thick, lush and pale mass is obtained, 5-10 minutes depending on the model of your mixer. The icing will be ready when it becomes very strong and the bowl cools completely on touch.
- Cover each cooled cup 2 tbsp. l glaze. Slightly sprinkle the tops with ground cinnamon. Cupcakes can be stored in refrigerator in a sealed container for 2 days.
