in these cupcakes, that have a very moist and nutty crumb taste, I love using amber flour. They might not look healthy but it's the trick to make a delicious dessert sometimes!
Mini Carrot-Apple Cupcakes

Ingredients :

Cupcakes:

  • 1 1/4 cups all-purpose flour (6 to 6 1/2 ounces)  
  • 1 1/2 teaspoons baking powder  
  • 3/4 teaspoon ground Cinnamon  
  • 1/2 teaspoon fine salt  
  • 1/8 teaspoon ground allspice  
  • 6 tablespoons (3/4 stick) unsalted butter, at room temperature  
  • 3/4 packed cup dark Brown Sugar  
  • 2 large eggs, at room temperature  
  • 1/4 cup unsweetened applesauce  
  • 1/4 cup fresh unfiltered apple juice  
  • 1/3 cup dried currants  
  • 1 small carrot, peeled and finely grated  

Cream Cheese Frosting:

  • 4 ounces cream cheese, at room temperature  
  • 1/3 cup powdered Sugar  
  • 1/4 cup chilled heavy whipping cream  

Directions :

  • Place an oven protector in the middle of the oven and preheat to 350 ° F for cupcakes. Label two 12-cup mini pastry moffin tins.
  • In a medium bowl, whisk the soup, baking squash, cinnamon, salt and pepper. Whip the butter in a big bowl with a portable electric blender. Stir in Brown Sugar and beat until combined. Crack one at a time in the eggs. Mix the applesauce and the apple juice with each of the dry ingredients. Beat the rest of the dry compounds. Fold the crushed Carrot and the currants.
  • Throw into each paper liner 1 well-rounded tablespoon of batter. Bake until about seventeen minutes before a toothpick is inserted in the middle of the cupcakes. In the tins, refill cupcakes 5 minutes. Switch completely to a rack and chill.
  • For freezing: In a large medium bowl, add cream from the bottle, powdered Sugar and whipping cream. Beat thickly and gently until the frosting. Cover and cool until solid for a total of 1 hour.
  • Frost per cupcake and serve with 1 heaped frosting tablespoon.


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