Carrot cupcakes with cheese cream
0
1387
Kitchen
American
Calorie content
243.4 kcal
Portions
10 port.
Cooking time
60 minutes
Proteins *
8.8 g
Fats *
12.8 g
Carbohydrates*
48.9 g
Bright and aromatic carrot cupcakes are great autumn-winter pastries that cheer you up with their rich orange color and amazing taste. The dough contains spices such as cinnamon and ginger, which give the baked goods a stunning aroma, and a small amount of dried cranberries add a pleasant sourness to the dessert. The taste of carrot cupcakes is ideally combined with light cream cheese and creates a festive atmosphere with their magnificent appearance.
Ingredients
Cooking process
We put paper forms in a metal mold for baking cupcakes and fill them with 2/3 of the dough. The cupcakes will rise as they bake. We put the cupcakes to bake in an oven preheated to 180 degrees for 20-25 minutes. We check the readiness of the cupcakes with a toothpick. We take out the finished cupcakes from the oven and put them on the wire rack so that they cool completely.
At this time, we will be preparing the cheese cream. Pour the chilled cream into a deep container and beat them with a mixer for 5-7 minutes so that they acquire a thick consistency. Then add cream cheese in 1-2 tablespoons, each time whisking for about 30 seconds. At the end of cooking, add powdered sugar to the cream and mix until smooth. Put the finished cream in a pastry bag with a nozzle.
