Carrot andchocolate cupcakes
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- Preparation:
- Total:
- Serves: 12 persons
Ingredients
- 100 gbutter
- 100 gsugar
- 2 pinchessalt
- 2eggs
- 100 gdark chocolate
- 2 tbspcocoa powder
- 150 gcarrots
- ¾ dlmilk
- 180 gwhite flour
- 1 tspbaking powder
- 100 gbutter
- 200 gdouble cream cheese
- 4 tbspapricot jam
- 24biscuits
- somesugar eyes
Instructions
Step 1
BatterStep 2
Place the butter in a bowl, mix in the sugar and salt. Mix in the eggs, continue to beat using the whisk on a mixer until the mixture becomes lighter in colour. Finely chop the chocolate, mix in with the cocoa powder.Step 3
Peel the carrots, grate finely and add to the mixture. Pour in the milk, stir in. Combine the flour and baking powder, mix into the batter.Step 4
Place the paper cases in the muffin tin, divide the batter between them.Step 5
To bakeStep 6
Approx. 25 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the cupcakes from the tin and leave to cool on a rack.Step 7
FrostingStep 8
Using the whisk on a mixer, beat the butter until light and creamy. Stir in the cream cheese and jam. Spoon the mixture into a piping bag with a serrated nozzle (approx. 10 mm in diameter).Step 9
BatsStep 10
Pipe the frosting onto the cupcakes. Break half of the biscuits in half, stick eyes on the whole biscuits using a little frosting, dip the biscuits into the frosting. Stick the biscuit halves on the right and left as bat wings.