Carrot cupcake with orange curd and cream

• 250 ml “Carrot” puree
• A pinch of salt
• 0.25 tsp soda
• 0.5 tsp cinnamon
• 0.5 tsp nutmeg
• 1.5 tsp. baking powder
• 2 tbsp. Sahara
• 2 eggs
• 80 g yogurt
• 120 g odorless vegetable oil
• 290 g flour

• 1. Beat eggs with sugar, vegetable oil and yogurt until foamy;
• 2. Add carrot puree;
• 3. Separately mix dry ingredients: flour, soda, baking powder, salt and spices;
• 4. Add flour mixture to liquid ingredients;
• 5. Knead the dough (the texture of the dough is thick);
• 6. Fill out the cupcake molds;
• 7. Place in an oven preheated to 180°C for 18-25 minutes.
• 8. When the cupcakes have cooled a little, make a cut on top and carefully add orange curd and ice cream (or use a pastry syringe).

• 2 tbsp. with a heap of cornstarch
• 4 yolks
• 4 medium oranges
• 150 g sugar

• 1. Wash citrus fruits and pour boiling water over them;
• 2. Remove the zest from 1-2 oranges;
• 3. Rub the zest on a coarse grater (Remove only the orange layer. The white film is bitter);
• 4. Mix the zest with sugar and leave for 20 minutes;
• 5. Squeeze juice from oranges;
• 6. Mix the yolks with orange juice, sugar and starch;
• 7. Place the mixture on the stove and stir continuously until thickened (Approximately 5 minutes);
• 8. Remove from heat and strain through a sieve.

• 1 egg
• 1.5 g vanillin
• 3 tbsp. flour
• 110 g sugar
• 120 g butter
• 350 g sour cream 20%

• 1. Butter should be at room temperature (take it out of the refrigerator 2 hours before);
• 2. Prepare a water bath (The cream is prepared in a water bath);
• 3. In a container that will be placed on top, mix sour cream, egg, sugar, vanillin and flour;
• 4. Simmer the mixture until thickened, stirring continuously (about 10 minutes);
• 5. Check the readiness of the cream - If you draw a line with a spoon, the cream will not spread;
• 6. Remove from heat, cool for 20 minutes;
• 7. Meanwhile, beat the butter and carefully add the cooled cream to it, without ceasing to beat;
• 8. Beat until fluffy.

Decor : Using a pastry bag and a nozzle, decorate the cupcakes. Sprinkle ground nuts on top.

Servings : 15-18 cupcakes
Calorie content :
Cooking time : 1 hour 15 minutes - 1 hour 25 minutes
Serving container : Tartlets, white parchment paper , art. 3200837.

Carrot cupcake with orange curd and cream - a delicious combination of nuts, yogurt, carrot puree and oranges.

Dessert is a delicious addition to any meal. Served after the main courses have been eaten. We recommend serving dessert with a cup of coffee, tea or other warming cocktails.