Carrot Cupcake
Produtos utilizados
Sobre a receita
Ingredientes
- Roofing and Decoration
- 200g White Melken Chocolate
- UHT heavy cream (2 tablespoons)
- Cream cheese (1 pack)
- Lemon Juice (½ tbsp)
- 50g TOP Toppings – White, Milk and Semisweet for eggs
- 50g White Melken Granules
- Cupcake Dough
- 4 eggs
- Refined sugar (2 cups of tea)
- Corn or soybean oil (¾ cup)
- Salt (Pinch)
- Wheat flour (1 ¾ cup)
- Cinnamon powder (1 tbsp)
- Baking soda (¾ teaspoon)
- Baking Powder (¼ tsp)
- Finely grated carrot (3 pieces)
- 100g TOP Chipshow with Milk
- orange zest
- lemon zest
- Vanilla essence (1 tablespoon)
Modo de preparo
Roof
1. Melt the Melken White Chocolate with the UHT milk cream in a bain-marie or in the microwave at medium power. Mix until homogenized and incorporate the cream cheese at room temperature.
2. Lastly, add the lemon juice and stir well to emulsify. Reserve.
Pasta
1. Beat the eggs with the sugar and salt in a hand mixer fitted with the globe until light and fluffy.
2. With the mixer still on, add the oil in a stream until well blended.
3. Remove from mixer and add dry ingredients and TOP Chipshow drops to milk.
4. Add grated carrots, orange and lemon zest, cinnamon and vanilla
5. Bake in cupcake tins in the oven at 180°C for 20 to 25 minutes (baking time
may vary depending on the size of your cupcake).
6. Once cool, apply the cream cheese frosting and White Melken Chocolate, sprinkle White Melken Granule and place the mini Easter eggs in the center of the cupcake.
7. Keep refrigerated until serving