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Carrot Cupcakes with White Chocolate Cream Cheese Icing This is a very moist and light carrot muffin. It’s not too sweet and not greasy like other carrot muffins/cakes. The White Chocolate Cream Cheese Icing adds just enough sweetness to round it off. This recipe takes 30 m to prepare, 25 m to cook and gets ready in 1 h 55 m. This recipe offers 12 servings. Ingredients For Carrot Cupcakes Cream Cheese Icing: - 2 ounces white chocolate - 1 (8 ounce) package cream cheese, softened - 1/2 cup unsalted butter, softened - 1 teaspoon vanilla extract - 1/2 teaspoon orange extract - 4 cups confectioners’ sugar - 2 tablespoons heavy cream Carrot Cake: - 2 eggs, lightly beaten - 1 1/8 cups white sugar - 1/3 cup brown sugar - 1/2 cup vegetable oil - 1 teaspoon vanilla extract - 2 cups shredded carrots - 1/2 cup crushed pineapple - 1 1/2 cups all-purpose flour - 1 1/4 teaspoons baking soda - 1/2 teaspoon salt - 1 1/2 teaspoons ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1 cup chopped walnuts How to Make Carrot Cupcakes? Directions: - Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups. - In small saucepan, melt white chocolate over low heat. Stir until smooth, and allow to cool to room temperature. - In a bowl, beat together the cream cheese and butter until smooth. Mix in white chocolate, 1 teaspoon vanilla, and orange extract. Gradually beat in the confectioners’ sugar until the mixture is fluffy. Mix in heavy cream. - Beat together the eggs, white sugar, and brown sugar in a bowl, and mix in the oil and vanilla. Fold in carrots and pineapple. In a separate bowl, mix the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Mix flour mixture into the carrot mixture until evenly moist. Fold in 1/2 cup walnuts. Transfer to the prepared muffin cups. - Bake 25 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Cool completely on wire racks before topping with the icing and sprinkling with remaining walnuts.
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Jednostavan, vrlo ukusan i vlažan kolač od mrkve izrezan na kocke umjesto izvornog oblika narezanog komada torte djeluje elegantno izgledom. Ove kocke izgledaju vrlo bogato zbog dekorativno nanešene kreme od sira i sa pokojim lješnjakom koji se u presjeku lijepo ističe. Vrlo su jednostavne za skladištenje i ako vas uhvati napadaj za slatkim već su narezane u porcijama, a mogu biti idealne i za doručak u letu. Potrebni sastojci za biskvit (tepsija za kolače cca 30x15 cm ili torta promjera 22 cm): - 200 g brašna - 2 žličice praška za pecivo - 1 žličica sode bikarbone - 2 žličice cimeta - prstohvat soli - 100 g otopljenog maslaca Euromilk - 4 jaja - 150 g kokosovog šećera - 1 žličica arome vanilije - 450 g ribane mrkve - 70 g tostiranih lješnjaka nasjeckanih na komadiće Potrebni sastojci za kremu: - 300 g svježeg sira Euromilk - 50 g šećera prahu - 250 ml tučenog slatkog vrhnja Postupak izrade: - Zagrijte pećnicu na 180°C. - Prvo pripremite biskvit. U zdjeli prosijte brašno, prašak za pecivo, sodu, cimet i sol. - U drugoj dubokoj zdjeli promiješajte šećer i otopljeni maslac, zatim dodajte jedno po jedno jaje i na kraju vaniliju. Miksajte do kremaste strukture. - Polako dodajte mješavinu sa brašnom i miksajte na najmanjoj brzini, te na kraju umiješajte naribanu mrkvu i lješnjake. - Smjesu izlijte u prethodno namašćenu tepsiju za pečenje ili obloženu papirom za pečenje. - Biskvit pecite 45 minuta, pa ga ohladite prije nanošenja kreme. - Dok se biskvit hladi pripremite kremu. Slatko vrhnje istucite u šlag, pa ga dodajte u zdjelu sa svježim sirom i šećerom. Sve izmiksajte mikserom na najmanjoj brzini. Kremu ravnomjerno rasporedite preko ohlađenog biskvita ili kremom napunite slastičarsku vrećicu, pa željenim nastavkom ukrasite vaš kolač! - Kolač režite na kocke veličine 4-5 cm. - Sretan vam Uskrs!