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:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/en/recipe/SXBeQdyhO6Y1k5Prv0wE/19e8d4d5fa8ecf582263404988b790.jpeg "Carrot cupcakes with mascarpone cream")
Carrot cupcakes with mascarpone cream
(the batch is approximately for 18 pieces 😊) These cupcakes are moist, soft, fluffy.
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Ingredients
number of servings
18
Ingredients
- 200 g Smooth flour
- 100 g Rent of chopped walnuts
- 1⁄2 spoons cinnamon stick
- 1⁄2 spoons Edible soda
- 1 teaspoon baking powder
- pinch Ground vanilla or pod
- 150 g brown sugar
- 3 Eggs
- 100 ml oil
- 300 g Grated carrot
- 80 g Cranberries
Cream
- 300 g mascarpone
- 100 g Smooth spreadable cheese
- 50 g powdered sugar
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Directions
60 min.
1. Step
Beat the eggs with sugar until foamy. Gradually add oil, walnuts, dry ingredients: flour with baking powder, soda, cinnamon, vanilla. Beat at low speeds and manually mix in grated carrot and cranberries. Fill the batter into the mould and bake at 180 degrees, about 15 - 20 minutes. We check with a skewer, if there is still batter on it we bake further, if it is dry it's done.
2. Step
Let it cool down.
3. Step
Mascarpone cream:
4. Step
Mix the mascarpone with the cottage cheese and sugar. Fill a pastry bag and spread the cream on the cooled cupcakes.
5. Step
Enjoy your meal 😍
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