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Orange Kurdish Carrot Cupcakes

0
1939
Kitchen American
Calorie content 337.8 kcal
Portions 15 port.
Cooking time 60 minutes
Proteins * 12.1 gr.
Fats * 18.8 g
Carbohydrates* 53.4 gr.
* per 100 gr. product
Carrot cupcakes with orange curd
Content

Carrot cupcakes prepared according to our recipe are the ultimate in gastronomic imagination! The brown sugar included in the composition gives the cupcakes a pleasant caramel taste and shade, a large amount of spices - an amazing spicy aroma, orange peel - a citrus taste. Orange Kurd is a gorgeous liquid orange filling inside a cupcake, and delicate cream cheese harmonizes perfectly with carrot cupcake and orange Kurd and completes its delicate look.

Ingredients

Cooking process

step 1 out of 13
We have chosen sweet juicy carrots for making cupcakes. We peel it and grind it in a blender or on a fine grater.
step 2 out of 13
In a deep bowl, mix the dry ingredients: sift the flour (if you don't have whole grain, replace it with ordinary wheat flour) add sugar and salt, soda and spices, and at the end add the orange zest. Mix all ingredients with a whisk.
step 3 out of 13
Break eggs at room temperature into a deep bowl and beat them with a whisk until light foam forms. Then, without ceasing to beat, add vegetable oil in a thin stream and beat for 2-3 minutes until a homogeneous consistency.
step 4 out of 13
Add dry ingredients and chopped carrots to the liquid mixture and mix the dough so that there are no lumps.
step 5 out of 13
We put paper molds into the baking dish, it is very easy to work with them - you do not need to grease the baking dish, at the end you don’t need to wash the baked dough from the baking dish, each cupcake is individually wrapped and has a beautiful aesthetic appearance. Put the dough into paper forms, filling them 2/3. We put the cupcakes to bake in an oven preheated to 180 degrees for 20-22 minutes. We check the readiness with a toothpick, it should come out of the cupcakes dry.
step 6 out of 13
Remove the finished cupcakes from the oven and leave for 5-10 minutes to cool slightly, then put them on the wire rack and leave to cool completely.
step 7 out of 13
Let's start preparing the cream: put softened butter at room temperature into the mixer bowl (we took it out of the refrigerator 3 hours before the cupcakes were prepared) and add powdered sugar. Beat until a fluffy white mass is formed, it will take 7-10 minutes.
step 8 out of 13
Then add cream cheese and vanilla essence to a bowl and beat until smooth, creamy for 2-3 minutes. It is not recommended to interrupt the cream, as creamy products can stratify and separate the whey. The cream is ready, put it in a pastry bag with a nozzle and send it to the refrigerator for 15-20 minutes so that it cools a little.
step 9 out of 13
We send yolks and sugar to heat-resistant dishes (they must be immediately mixed with a whisk so that the yolks do not curdle during heating) juice and lemon zest. We put in a water bath and, with constant stirring, bring the mixture to a creamy state, this will take about 10 minutes.
step 10 out of 13
After the Kurd has thickened well, remove it from the water bath and filter it through a sieve so that it is of a homogeneous delicate consistency.
step 11 out of 13
Then add butter cut into small pieces to the Kurd, stir so that it melts a little, close the container with cling film and send it to the refrigerator to cool the Kurd.
step 12 out of 13
In the cooled cupcakes, using a knife or plunger, we make holes and fill them with an orange curd, using a pastry bag, a syringe or a small spoon for this.
step 13 out of 13
Then decorate the cupcakes with airy cream and serve. Bon Appetit!

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