Description
Absolutely basic recipe. The cupcakes turned out moist, soft and crispy... and a hint of lemon... Prepared very quickly, baked, too-before you know it)I didn't put the spices, as it is not all of them love and enough lemon zest to them)
Ingredients
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Flour
240 g
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Carrots
3 piece
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Lemon peel
2 tsp
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Vegetable oil
6 Tbsp
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Chicken egg
3 piece
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Sugar
130 g
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Soda slaked vinegar
0.5 tsp
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Vanilla sugar
1 pack
Cooking
Sugar +eggs= beat with a mixer for 3 minutes. Pour oil, stir with a spoon.
Grated on a fine grater carrots to put in the egg-sugar mixture. Stir.
Pour the sifted flour+vanilla sugar+lemon zest=good stir with a spoon. Pour half a teaspoon of baking soda and put it tablespoon of vinegar. Stir.
Preheat the oven to 200 degrees. In a well-buttered tins, put the dough into two-thirds of the molds, because the cupcakes will rise in the oven. Put bake for 20-25 minutes depending on oven. The readiness check with a toothpick, it should remain clean and dry when removed from cake.
Definitely cool, cupcakes are so delicious)))if desired, sprinkle with powdered sugar... with milk... with buttermilk... with some tea or coffee... very...))) help yourself!
And here is a closer look our carrot friend)))
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