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Mini Carrot Cupcake Fit with đ«70%
In a partnership with
@delirecđ§đ·Brazil
âąView in original language
(PortuguĂȘs)
15 min(s)
20 servings
Livia Fernandes
@liviafulle- Ingredients
- Recipe
- medium carrot1 unit(s)
- Egg2 unit(s)
- Oatmeal or Almonds1 cup
- Xylitol Sweetener1 cup
- Baking powder1 tablespoon
- Coconut oil120 ml
- Sour cream100 g
- 70% chocolate sprinkles to taste
- Dark chocolate 70%100 g
- Blend the carrot, egg, coconut oil and xylitol sweetener in a blender.
- In a bowl add this blended mixture.
- Add the oat flour and mix well.
- Add the baking powder and mix gently.
- Grease small cupcake pans or use the electric cupcake machine
- Preheat the oven and bake the cupcakes for about 15 minutes.
- Allow to cool completely and unmold.
- Make the frosting by melting the chocolate in the microwave every 30 seconds.
- When the chocolate is well melted, add the cream and mix well until smooth.
- Cover the Cupcakes with this ganache and with the 70% chocolate sprinkles
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