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carrot cake cupcakes

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carrot cake cupcakes


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Tempo de preparo

45 min(s)


15 servings

Beatriz Santana

  • Ingredients
  • Recipe
  • medium carrot300 g
  • Oil6 tablespoon
  • Eggs4 unit(s)
  • Wheat flour2.1/2 cup
  • Yeast1 tablespoon
  • Sugar1.1/4 cup
  • Chocolate powder6 tablespoon
  • Sugar6 tablespoon
  • Milk6 tablespoon
  • Margarine1 tablespoon
  1. Beat eggs, carrots and oil in a blender.
  2. In a bowl add the cream, mix the wheat flour 2 and a half cups, the sugar 1 and 1/4 cups and stir well uniting all the ingredients. Add the yeast and gently fold into the dough.
  3. Grease cupcake tins with margarine and flour. Pour the dough into each of them. Not too full so it doesn't overflow.
  4. Bake in a medium oven at 180° for approximately 40 minutes. Ps: I put the forminhas inside a large greased rectangular shape.
  5. Syrup: In a pan, place the 6 tablespoons of chocolate, sugar, milk and margarine. Place over medium heat and stir until it boils. The consistency of the syrup depends on the taste of each one. The longer it boils, the harder it gets and forms a crust when it cools.
  6. Place on top of cupcakes and serve!

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