Carrot and Orange Cupcakes Recipe
Ingredients
Directions
- Cut the carrots into small pieces and cook them in a pot with hot water for 20 minutes.
- Drain and puree the carrots.
- Preheat the oven to 180ºC or 350ºF and grease the cupcake forms/cups.
- In a bowl, beat the butter with the sugar, add the eggs one by one and beat well.
- Add the juice and the zest of the orange, add the carrot, flour and baking powder and beat everything very well.
- Divide the mixture into the cupcake cups and bake for 20 minutes.
Frequently Asked Questions
Can I substitute the sugar with a sugar alternative?
Yes, you can substitute sugar with alternatives such as honey, maple syrup, or agave nectar. However, adjust the quantity accordingly, as these alternatives may be sweeter or have different moisture content compared to granulated sugar.
How should I store leftover cupcakes?
Store leftover cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. If you prefer to keep them longer, you can freeze the cupcakes for up to 3 months. Make sure to wrap them individually in plastic wrap before freezing.
What should I do if my cupcakes come out too dense or dry?
If your cupcakes are dense, make sure not to overmix the batter after adding the flour, as this can develop gluten and make them tough. If they are dry, check the baking time and reduce it slightly, as overbaking can cause dryness. Additionally, ensure that the carrots are well pureed and well incorporated into the batter for moisture.
You might also like
Learn how to make crunchy fried fava beans snack (petisco de favas fritas), it's a great snack food.
| Level of Difficulty | Easy |
| Servings | 4 |
Tremoços (lupini beans), the salty, sunshine-yellow snack that's addictively pop-able and...
| Level of Difficulty | Easy |
| Servings | 2 |
These deliciously popular oven roasted chestnuts (castanhas assadas), are a great snack, enjoy.
| Level of Difficulty | Easy |
| Servings | 4 |