Description
For lovers of bright pastries. Very tasty, Sunny and moderately sweet cupcake with carrot juice and ginger.
Ingredients
-
Juice
250 ml
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Walnuts
50 g
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Flour
350 g
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Ginger
0.75 tsp
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Salt
0.25 tsp
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Leavening agent
2 tsp
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Sugar
150 g
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Vanilla
-
Vegetable oil
60 ml
-
Chicken egg
2 piece
Cooking
Squeezing the juice of carrots in the juicer or take the finished
Nuts slightly grind in a mortar or finely chop with a knife.
Mix the dry ingredients: flour, baking powder, ginger, salt
Vegetable oil lightly whisk with sugar and eggs. Add carrot juice and vanilla.
Mix the dry ingredients with the liquid. Add the nuts.
The dough spread in the form. Bake at 180 degrees for 40-45 minutes.
Cupcake is ready
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