Easter cupcakes with carrots.
At Easter, the sweets should be festive too! Here we can use chocolate, sugar decorations and colorful candy stones. A little imagination and you'll have the most authentic Easter cupcakes!
Ingredients
| milk 120 ml |
| butter (room temperature) 130 g |
| sugar 110 g |
| eggs 2 pcs |
| leavening agent 1/4 tsp. |
| flour (sifted) 190 g |
| carrots (finely grated) 2-3 tbsp. |
| green food coloring |
| FOR THE CREAM: |
| cream cheese (room temperature) 150 g |
| butter (room temperature) 150 g |
| sugar 150 g |
| chocolate (grated) |
| sugar decoration |
| candies |
Instructions
Step 1
Beat the butter and sugar with a mixer. Add one egg at a time and mix well. Pour in the milk and add the flour sifted with baking powder. Stir a little green food coloring into the batter and mix.
Step 2
Grate the carrots on a fine grater. Dry them in a dry pan for a few minutes. Add to the dough and mix.
Step 3
Spread the batter into the silicone and paper cupcake molds 2/3 full, placing them in the metal ones. Bake for 20 minutes at 170 C.
Step 4
For the cream, beat the room temperature butter with the sugar or powdered sugar. Add the cream cheese and beat again. Tint with green food coloring. Fill a pastry bag with the cream and decorate the finished cupcakes.
Step 5
Sprinkle the cream with sugar decorations, chocolate and decorate with colorful candy pebbles that resemble dyed eggs.
