Carrot cupcake with curd cheese

10 servings
1 hour 30 min

Prepare all the necessary components according to the list. Curd cheese take Philadelphia or Almette.

Make the filling first. In a container, mix the curd cheese with the egg, vanilla sugar and corn starch. Vanilla sugar can be replaced with vanillin (at the tip of a knife). Consider, if vanillin is thrown more than necessary, the taste of the pastry will be mustard. Corn starch can be replaced with potato starch, but take it half as much as corn starch.

Now knead the dough. Take the carrots bright orange and juicy. Wash it with a brush and clean it with a knife or vegetable peeler. Weigh in. It should be about 350 g.

Grate the carrots on a fine grater.

In a suitably sized bowl, mix the grated carrots with the almond flour, sugar (or take a heat-resistant sugar changer), cinnamon. How to make almond flour yourself? Pour boiling water over the raw almonds and leave for 10-15 minutes. Drain. Peel. Dry them for 5 minutes in the oven at t 100-150S. Do not forget to turn the nuts so that they do not burn. Cool and grind into flour using a grinder.

Sift the wheat flour along with the baking powder and add to the dough. Baking powder can be replaced with soda (1 tea. l. ) extinguished with 3% vinegar. Add the refined vegetable oil and eggs. Mix everything until smooth. Note that the properties of the flour are different, so it may need to be taken a little more or less than indicated in the recipe. Focus on the desired consistency of the dough.

The dough should be quite thick, as if on fritters.

Brush the muffin tin with butter and sprinkle lightly with wheat flour. Pour in half the dough. I have a silicone shape with a hole in the middle, you can take any heat-resistant round or rectangular container. If the form is not silicone, it is better to cover it with oiled parchment paper so that the pie does not stick.

Distribute the curd mass. Flatten the surface with a silicone spatula.

Top with the rest of the dough. Preheat the oven to 10-15 degrees in advance (175 minutes before baking starts). Bake the cupcake for about 60 minutes. Each oven bakes differently, so the baking time and temperature may need to be changed. Focus on the features of your technique. How to check the readiness of baking? When the top is browned, pierce the cake with a wooden toothpick in several places. If the stick is dry, then it is ready.

Remove the cupcake tin from the oven. Let it cool completely.

Transfer the cooled pie from the tin to a flat dish or cutting board. Turn and cut into two cakes. Prepare the icing. To do this, mix curd cheese with powdered sugar with a whisk or mixer in a separate container.

Coat the top of the cupcake with cheese glaze. Sprinkle with pastry powder. Garnish with currant berries (or any other berries or fruit). Enjoy your meal!

It turned out very tasty!