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Carrot cupcakes with mascarpone cream

Name: Carrot cupcakes with mascarpone cream
Prep time: 1 h
Total time: 1 h
Yield: 18
Ingredients: 200 g Smooth flour; 100 g Rent of chopped walnuts; 0.5 spoons cinnamon stick; 0.5 spoons Edible soda; 1 teaspoon baking powder; pinch Ground vanilla or pod; 150 g brown sugar; 3 Eggs; 100 ml oil; 300 g Grated carrot; 80 g Cranberries; 300 g mascarpone; 100 g Smooth spreadable cheese; 50 g powdered sugar

napiekla

(the batch is approximately for 18 pieces 😊) These cupcakes are moist, soft, fluffy.

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Ingredients

number of servings

Ingredients

200 g Smooth flour Added to
100 g Rent of chopped walnuts Added to
¹⁄₂ spoons cinnamon stick Added to
¹⁄₂ spoons Edible soda Added to
1 teaspoon baking powder Added to
pinch Ground vanilla or pod Added to
150 g brown sugar Added to
3 Eggs Added to
100 ml oil Added to
300 g Grated carrot Added to
80 g Cranberries Added to

Cream

300 g mascarpone Added to
100 g Smooth spreadable cheese Added to
50 g powdered sugar Added to

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Days remaining: 12

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Directions

60 min.

1. Step

Beat the eggs with sugar until foamy. Gradually add oil, walnuts, dry ingredients: flour with baking powder, soda, cinnamon, vanilla. Beat at low speeds and manually mix in grated carrot and cranberries. Fill the batter into the mould and bake at 180 degrees, about 15 - 20 minutes. We check with a skewer, if there is still batter on it we bake further, if it is dry it's done.

2. Step

Let it cool down.

3. Step

Mascarpone cream:

4. Step

Mix the mascarpone with the cottage cheese and sugar. Fill a pastry bag and spread the cream on the cooled cupcakes.

5. Step

Enjoy your meal 😍

8 July 2024

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