Carrot cupcake with raspberry frosting
76 40 минут 6 порции
A summer dessert that can be prepared with any fruit. Easy, super simple and delicious carrot cake with a delicate raspberry cream.
Ingredients for Carrot cupcake with raspberry frosting
- Lemon - 1 piece
- Raisins - 50 g
- Butter - 150 g
- Chicken egg - 2 PCs
- Sugar - 140 g
- Flour - 150 g
- Carrots - 1 piece
- Soda slaked vinegar - 1 tsp.
- Leavening agent - 0.5 tsp.
- Vanilla sugar - 1 package.
- Cinnamon - 2 tsp.
- Cream cheese - 100 g
- Powdered sugar - 80 g
- Raspberry - 0,5 stack.
- Peach - 1 piece
- Drain - 10 PCs
Step by step instruction of cooking Carrot cupcake with raspberry frosting
Rinse the raisins and pour hot water, after 10 mins drain the water.
With lemon to remove the zest (grate on fine grater) and squeeze half of the lemon juice. To connect raisins with juice, leave for 30 min.
Beat the eggs with the soft butter and sugar.
Pour in the slaked vinegar soda and stir.
Flour, baking powder, vanilla sugar mix in another bowl
and sift. Add the cinnamon. Add dry mixture to egg and stir.
Beat well with a mixer. The dough should be like thick cream.
Add to the mix the raisins with the lemon juice,
and grated on a fine grater carrots.
Take a baking pan, slightly grease with oil and spread the cut slices of fruit. You can use any fruit, my plum and peach.
Then evenly spread the dough. Bake the cake in a preheated 170 gr oven for 40-50 minutes. Check readiness of a wooden toothpick or a sharp stick.
In the meantime, prepare the cream: take the cream cheese (preferably unsalted or salted, and the best mascarpone. I melted the cream cheese), and mix with cinnamon and powdered sugar.
Add mashed berries. Berries can be mashed through a sieve, so there is no seed. Whisk the mixture to obtain a cream of air. The density depends on the berries, my cream in consistency, like thick cream.
The finished cake let cool completely, then turn it on a dish and cover with cream. Decorate with mint leaves and fruit or berries to your liking.
Enjoy your tea!