Carrot capcakes with cream

8 servings
1 hour 30 min

How to make carrot capcakes with cream? Prepare the products. First for capcakes. Take the vegetable oil refined, odorless. Milk is suitable for any fat content. You can add raisins and any nuts to the capcake dough, I didn't use them. All products should be warm, so take them out of the fridge beforehand.

Take a bowl and sift flour into it. It is important to sift through the flour to saturate it with oxygen. Then the pastry will turn out to be airy and will rise well when baking. Add baking powder, vanillin, ground ginger and cinnamon to the flour.

Stir together the dry ingredients.

Drive the egg into a separate bowl. Be sure to wash your eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush. Start whisking it with a mixer, pouring sugar in portions. Whisk the egg until lush, light.

Without stopping whipping, pour vegetable oil into the egg mass. Mix the products until smooth.

Pour the liquid mass into the flour mixture and mix everything with a mixer. It turns out a rather thick crumbly mass. You can not even take a mixer, but mix the products with a spatula.

Wash the carrots well, peel and grate.

Add the carrots to the dough, mix.

Pour in the milk and stir the dough until smooth. Now it will become the right consistency - like thick sour cream. If you're baking raisins and nuts capcakes, then add them at this point. Pre-boil the raisins with boiling water and dry, and lightly dry the nuts in a dry pan and chop.

Insert special paper capsules for capcakes into cupcake molds. Spread the dough into capsules, filling them 2/3 of the volume - the caps will grow strongly when baked.

Bake the capcakes in the oven, preheated to 180 ° C, for 25-30 minutes. The exact time will depend on the features of your oven. Check readiness with a wooden skewer - it should come out dry from the center. Remove the capcakes from the oven and cool.

Make the cream. Prepare the products. As cheese, I took mascarpone, but any other cream cheese would do. Choose high-quality, natural oil without vegetable fats. Remove the cheese and butter from the fridge beforehand to soften.

Fold the cheese, butter and powder into a bowl. Stir them with a paddle until smooth. I don't use a mixer to stop the butter from being cut off, but you can whisk the cream. Fill the cream with a pastry bag and deposit it on top of the capcakes. Or just put a knife on top.

You can decorate the cream hats on top with pastry sprinkles or carrot shavings. Enjoy your meal!