Easter carrot cupcake
69 - -
Easter carrot cupcake.
Ingredients for Easter carrot cupcake
- Flour - 250 g
- Butter - 100 g
- Sugar - 150 g
- Chicken egg - 1 piece
- Milk - 170 ml
- Carrots - 1 Cup.
- Leavening agent - 1 tsp.
- Nuts - 1 Gorst.
- Raisins - 1 Gorst.
- Cinnamon - 1 tsp.
Step by step instruction of cooking Easter carrot cupcake
Beat sugar with eggs until fluffy mass.
Add butter and milk, mix well.
In a separate bowl, mix the sifted flour, baking powder, cinnamon.
Carrots wash, peel, grate on a fine grater. Put the carrots in a saucepan, add about a third Cup of water and lightly saute for a few minutes. Drain in a colander, cool.
Add dry mixture to liquid and stir. Add to the dough carrots, raisins and nuts, stir again.
In a pre-prepared form, put the dough about two thirds. Bake in a preheated oven at 180 degrees. Readiness check with a wooden splinter, it should come out dry from the middle of the cake.
The cooled cupcake decorate as desired.