Cupcakes de bolo de cenoura:- The golden cake with the shining chocolate frosting is a favorite among Brazilians, and it is ideal for a snack after school or for a break in the middle of the morning with a cup of coffee. In spite of the fact that carrots are responsible for the bright yellow color of the cake, their flavor is so rich that it is almost indistinguishable from that of a butter cake.
Cupcakes de bolo de cenoura
A pourable variation of the renowned Brazilian candy known as brigadeiros, the chocolate icing is a perfect complement to the chocolate. Although this cake is typically served as a single-layer cake in the shape of a round or rectangle cake, the recipe can also be used to make cupcakes. For an additional sweet treat, incorporate some little chocolate chips into the mixture.
Ingredients
- 3-4 carrots
- 1 cup vegetable oil
- 3 eggs
- 2 cups sugar
- 2 1/4 self-rising flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- 1/2 teaspoon salt (or to taste)
- For the Chocolate Glaze:
- 1/3 cup heavy whipping cream
- 2/3 cup unsweetened cocoa powder
- 3/4 cup water
- 1 cup sugar
- Pinch of salt
- 1 teaspoon vanilla
Instruction
Collect all of the components. The oven should be preheated to 350 degrees Fahrenheit. Get the carrots peeled. Grate the carrots using either a hand grater or the shredding blade attachment of a food processor.
These two methods are both acceptable. While the grated carrots are being processed in a food processor or blender, add the vegetable oil and one egg to the mixture. Process the mixture until it is completely smooth.
Also see:- Best Chocolate Chip Cookie Cake Recipe
The mixture should be transferred to a big bowl. Incorporate the remaining two eggs, sugar, salt, and vanilla extract into the mixture using a whisk. Make sure the flour and baking powder are thoroughly combined before adding them.
Paper liners should be used to line two 10-cup cupcake pans. Using the paper liner as a guide, divide the batter among the pans and fill each one to the point where it is just below the top. It is possible that there will not be sufficient batter to fill all 24 cups.
Bake the cupcakes for around twenty minutes, or until they have ballooned up and a toothpick made of wood that is placed into the center of the cupcakes comes out clean. Take the cupcakes out of the oven and allow them to cool on a rack.
Put the cream, cocoa powder, water, sugar, and salt into a medium pot. This will be the beginning of the chocolate glaze preparation.
Over medium-low heat, give the mixture a thorough stir and bring it to a simmer. Keep swirling the mixture frequently while it is simmering for around five minutes, until it becomes very glossy and somewhat thickened.
Take the glaze off the heat and allow it to cool for approximately five minutes. Vanilla extract should be whisked in.
Turning a cupcake that has been allowed to cool upside down and dipping the top of the cupcake into the heated glaze, covering the entire top, and then allowing the excess glaze to drip off before placing the cupcake back on a rack gives you the opportunity to glaze cupcakes.
When it cools, the glazing will become solid. Just rewarm the glaze on the stove over low heat if it has cooled down too much, making it difficult to dip the cupcakes. This will prevent the glaze from becoming too cold.
Nutrition Facts (per serving)
- Calories-268
- Fat-12g
- Carbs-39g
- Protein-3g
Note
Cupcakes can be stored in an airtight container for two to three days, or they can be stored in the refrigerator for approximately one week. Yields between 20 and 24 cupcakes.
