Caramel Pecan Carrot Cupcakes


Caramel Pecan Carrot Cupcakes

This cake is easy to make and delicious too, and is one of the best things to offer.

An idea for a better taste:

Nothing beats this cupcake with raspberry sauce as a snack with friends and family.

Ingredients :

° 2 cups of sugar

° 3 large eggs

° 2 cups of all-purpose flour

° 2 teaspoons ground cinnamon

° 1 teaspoon ground ginger

° ⅛ 1 teaspoon cloves (ground)

° 2 teaspoons of baking soda

° 2 teaspoons of baking powder (baking powder)

° 1½ teaspoon kosher salt

° 3 cups of grated carrots

° 1 ⅓ cup of Noor Oil

° ½ 1 teaspoon of vanilla extract

To make cream cheese:

° 2 slabs of unsalted butter, at room temperature. 

° 12 ounces of cream cheese, at room temperature. 

Ingredients :

Step 1. Preheat oven 325 ° F

Step 2. Whisk together the sugar with Noor Oil and Vanilla extract in the bowl of an electric mixer. Add eggs to dishes, one at a time.

Step 3. In another bowl, sift the flour, cinnamon, ginger, cloves, baking soda, baking powder and salt together.

Step 4. Using a mixer on low speed, add half of the dry ingredients for the wet, grated carrots to the rest of the flour and mix well, then add the butter and continue mixing them until the ingredients are well mixed.

Step 5. Place the special cupcake sheets in the tray. Pour the mixture and fill it three quarters of the pan, then put it in the oven and bake for 35 minutes or when you put a toothpick inside the cake and take it out clean.

Step 6. After they are ripe, take them out of the oven and leave them to cool down.

Step 7. Prepare the frozen cream by placing cream cheese, butter and vanilla in an electric mixer pot and mix well. Then add the sugar and mix until the consistency is smooth.

Step 8. When the cupcakes are cold, put the frozen cream on top. 


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