Colorful Carrot Cupcakes With A Butterfly

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Ivana from CupcakesDiario combined the best of several recipes to bring us the ultimate in carrot cupcakes. Ivanna is an amazing cupcake decorator and offers cupcake decorating courses for those who are looking for tips. The catch? You’re gonna have to be in Barcelona, Spain, to learn from the master baker herself.

Carnival II or my carrot cupcakes cupcakes definitive

Ingredients: (for 12 units approx.)

  • 2 eggs
  • 110 ml. mild olive oil
  • 120 gr. brown sugar
  • 150 gr. finely grated carrot (or pass through the food processor)
  • 60 gr. chopped walnuts
  • 1 small golden apple pureed
  • 150 gr. flour
  • 25 gr. shredded coconut
  • 1 teaspoon cinnamon
  • 3/4 tsp yeast (or something less than a teaspoon)
  • 3/4 teaspoon baking soda (or something less than a teaspoon)
  • 1 pinch of salt

Preparation:

Preheat oven to 180 º.

Beat the eggs and sugar for 2-3 minutes. Add olive oil until the mixture is homogeneous.

Sift the flour, cinnamon, baking powder, baking soda and salt. Add it to the mixture slowly until blended completely.

Apple puree and mix with nuts and coconut (I’ve gone through the food processor to make it much more than a simple fine crumbs)

Add fruits and coconut to the batter. Mix thoroughly with a spatula.

Capsules Fill cupcakes 2/3 full and bake at about 180 degrees for about 20 minutes, or until a skewer pierced with comes out clean and dry.

Remove from oven and let cool in the same pan for 4-5 minutes. Then remove from pan and let cool completely on wire rack.

Cream cheese:

Ingredients:

  • 100 gr. butter at room temperature
  • 100 gr. philadelphia cream cheese
  • 300 gr. powdered sugar or icing sugar
  • 70 ml. whipped cream 35.1% fat
  • 1/4 teaspoon gelespessa

Preparation:

With the mixer rods very cold, whip the cream with the firm about gelespessa teaspoon (xanthan gum-stabilizer). Let stand.

Cream butter and sugar well sieving (will cost a bit more than usual because the amount of sugar is far superior to that of butter)

Add the cream cheese (remove excess fluid from the container before adding the cream) and continue beating until the mixture emulsifies and be much smoother.

Add the cream and mix thoroughly with a spatula.

In three separate cream bowls and each dye to achieve the desired colors. In this case, I mixed the dark purple grape violet and claret , so I mixed the green gooseberry and electric green and yellow I put just a little bit of yellow primrose .

For decoration I dyed Satin Ice gum paste dye Extra sugarflair black and I used the largest cutter with ejector cutters set of butterflies . With a cutter I made ​​the holes of my imaginary masks. I makeup black butterflies with golden sands dye Rainbow Dust and done a mini black beads with royal icing .

take a bit of a carrot cupcake

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