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Carrot cupcakes with walnuts

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858
Kitchen American
Calorie content 310.9 kcal
Portions 11 port.
Cooking time 60 minutes
Proteins * 9.6 gr.
Fats * 17.2 g
Carbohydrates* 61.3 g
* per 100 gr. product
Carrot cupcakes with walnuts
Content

Delicate carrot cupcakes with walnuts and prunes are delicious, healthy and very simple pastries. Flavored with a touch of nutmeg and orange peel, which gives them a stunning aroma, sprinkled with powdered sugar, they make an excellent portioned dessert option.

Ingredients

Cooking process

step 1 out of 13
Peel the walnuts and put them in a dry frying pan, dry them for a few minutes on both sides and remove from heat. We wash the prunes under warm running water. We fill the prunes with cooled walnuts.
step 2 out of 13
Choose juicy and sweet carrots for cupcakes. We peel it, rinse it under running water, dry it and rub it on a fine grater.
step 3 out of 13
Rinse the orange, scald with boiling water and dry with a towel. Then rub the orange zest, carefully removing only the orange part.
step 4 out of 13
Sift wheat flour into a deep bowl, add cinnamon, baking powder and nutmeg.
step 5 out of 13
We break the eggs at room temperature, separating the whites from the yolks, and put them in the refrigerator.
step 6 out of 13
Then add 3 tablespoons of sugar to the chilled yolks and beat them white with a mixer.
step 7 out of 13
We take out the proteins from the refrigerator, add a pinch of salt to them and beat until a lush foam is formed. Then, in the process of whipping, gradually add one tablespoon of sugar and beat the whites until stable peaks.
step 8 out of 13
Into the whipped whites, 2 tablespoons each, begin to introduce the yolks and mix them with a silicone spatula from bottom to top. As a result, we should get an air mass.
step 9 out of 13
Add orange zest to the grated carrots, then add vegetable oil (you can use olive oil) and knead well.
step 10 out of 13
Put the beaten egg mass on top of the grated carrots and quickly mix the dough with upward movements so as not to precipitate the beaten eggs.
step 11 out of 13
Grease the muffins with vegetable oil. If you have paper inserts - we put them in the molds, then there is no need to lubricate the forms. Put 1 tablespoon of dough into the molds, then stuffed prunes, then cover with another tablespoon of dough. After we have distributed all the dough into forms, we send the cupcakes to bake in an oven preheated to 180 degrees for 30-35 minutes.
step 12 out of 13
Remove the finished cupcakes from the oven and let them cool for 15-20 minutes.
step 13 out of 13
Then we take out the cupcakes from the molds and put them on a dish. Sprinkle with powdered sugar and serve. Bon Appetit!

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