Carrot Valentines frosting and pulp of cranberries

Description

A romantic evening I baked carrot muffins in the glaze. C aroma of lime and sour cranberry notes inside. A nice combination and alluring taste.

Ingredients

Chicken egg

3 piece
Sugar

0.75 cup
Carrots

150 g
Flour

1 cup
Leavening agent

1.5 tsp
Cranberry
Lime

1 piece
Powdered sugar

Cooking

For the batter you need eggs and whisk with sugar until frothy.

Carrots grate on a fine grater and squeeze the juice. Enter the carrots into the egg foam and stir gently. Long.

Also gently pour the flour with the baking powder and mix, leading a spatula from the bottom up. The dough was airy, with bubbles.

Molds lubricated, half-fill test. In the centre lay the cranberry pulp (without it). And fill the remainder of the test. I have the pulp without the juice.

Bake muffins in a preheated 180°C oven for 30 minutes. If you don't use any additives, the baking time is reduced. Since Valentines I've only got four pieces, and test enough, then I used cookie cutters to muffin.

Then molds to cool and put the cupcakes on a platter. Even though the molds were silicone, I have cupcakes flew with difficulty. The pulp of cranberry clung to them.

While cupcakes are cooling make a glaze of lime and powdered sugar. For this squeeze lemon juice and mix with powder. The amount of powder used, depending on the amount of juice that squeezed out. You should get a paste a little thinner than sour cream.

Liberally grease the muffins with icing and allow time to soak and dry. The longer they soaked, the softer it becomes.

View from the inside.

Comments and reviews

Leave a comment or a recipe review