Venetian Carrot Cupcake

Venetian Carrot Cupcake – A Detailed recipe cooking. AT ремя: 1 час. 50 minutes Difficulty: easy Servings: 8 – 10 In recipes, measured capacity: 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 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.

Ingredients for the recipe:

Carrot Cupcake:

• 1/2 tbsp. vegetable oil plus a little more for lubrication forms
• 3 tbsp. l pine nuts
• 2 grated medium-sized carrots (about 2 tablespoons)
• 1/2 tbsp. light raisins
• 1/4 Art. roma
• 3/4 Art. ultrafine sugar
• 1 tsp vanilla extract
• 3 eggs
• 2.5 tbsp. almond flour
• 1/2 tsp ground nutmeg
• Finely grated zest and juice of 1/2 lemon
• 1 split mold with a diameter of 23 cm. Or another round shape for cupcake

Mascarpone cream (optional):

• 1 tbsp. mascarpone
• 2 tsp powdered sugar
• 2 tbsp. l roma

Recipes with similar ingredients: cupcake, carrots, pine nuts, nutmeg, raisins, almond flour, icing sugar, lemon zest, vanilla extract, eggs, mascarpone cheese, rum

Recipe preparation:

1. Preheat the oven to 180 ° C. Cover the bottom of the mold with non-stick silicone mat or parchment. Lubricate the sides of the mold with oil. Вput the pine nuts in a small dry pan and fry them on low heat. Grate carrots in a food processor or large Grater, put it in two layers on a kitchen towel. Wrap up towel around the carrots to absorb excess liquid. raisins in a small saucepan, pour rum, bring to a boil on medium heat. Reduce heat and simmer at low boil 3 min
2. In a stationary mixer or manually beat sugar with 1/2 tbsp. oil until a creamy air mixture is obtained. In big Beat the vanilla with eggs in a bowl. Stir in almond flour, nutmeg, grated carrots, raisins (and the remaining rum) and, finally, zest and lemon juice. Put the dough in the prepared form for cake and smooth the surface with a silicone spatula. Test should not be very much.
3. Sprinkle the cake with pine nuts and bake until the surface will not rise and become golden, and the tester will not go out sticky, but more or less clean, about 30-40 minutes. Get the cupcake out oven and leave on the wire rack for 10 minutes, then remove the sides. Allow to cool before serving. Put the cake on the serving dish.
4. In a small bowl, mix powdered sugar and rum. Cut the cupcake and serve with mascarpone cream. Culinary tip: Cake can bake in advance, in 3 days. Wrap it tightly in cling film and Store in an airtight container in a cool place. Cupcake can store 5-6 days. The cupcake can be frozen (directly on the basis of the form), carefully wrapping in a double layer of cling film and 1 layer of foil, and store up to 3 months. Thaw overnight at room temperature.