CUPCAKES DE ZANAHORIA | CUPCAKES DE ZANAHORIA | ¡Quiero cupcakes!

Los cupcakes de zanahoria, también conocidos como carrot cupcakes, son una deliciosa opción para los amantes de los postres. Estos cupcakes suelen ser muy populares debido a su combinación de sabores dulces y textura húmeda.

La base de los cupcakes generalmente se hace con una mezcla de harina, azúcar, canela, bicarbonato de sodio y sal. A esto se le agrega zanahoria rallada, que le da un sabor dulce y una textura suave a los cupcakes. También se puede añadir nueces picadas para agregar un poco de crujiente al resultado final.

La crema de queso es un acompañamiento clásico para los cupcakes de zanahoria. Esta se hace con queso crema, mantequilla, azúcar en polvo y vainilla. La crema de queso se coloca encima de los cupcakes una vez que están completamente enfriados, lo que le agrega un toque de frescura y cremosidad.

Los cupcakes de zanahoria son versátiles y se pueden decorar de muchas formas diferentes. Algunas opciones comunes incluyen ralladura de zanahoria en la parte superior como decoración, o incluso pequeñas zanahorias de azúcar para un toque divertido. También se puede agregar un poco de coco rallado para agregar sabor y textura adicional.

Si eres amante de los cupcakes, sin duda deberías probar los cupcakes de zanahoria. Su sabor único y textura esponjosa los convierte en una opción deliciosa y satisfactoria. ¡No puedes perder la oportunidad de probar estas delicias!



NOTA: Chicos, me he dado cuenta que a la hora de narrar el principio de la receta digo que he añadido 3 huevos en la batidora. Pero ha sido un fallo. Son sólo 2 huevos tal y cómo indico en la lista de ingredientes ♡ Vídeo paso a paso para hacer unos riquisimos y súper esponjositos cupcakes de zanahoria . Creo que ya os había contado que la carrot cake o tarta de zanahoria es una de mis tartas preferidas . Y si a vosotros también os gusta tanto como a mí, seguro que esta versión individual os va a encantar . Espero que os guste!!! ♡ Si te gusta el vídeo dale al “ME GUSTA” y comparte el enlace ******************************* ***************************** ► Receta anterior: CREPS O CREPAS CON FRUTAS | Recetas fáciles ➜ ************************************************* ************** ► ► INGREDIENTES ➜ 12 cupcakes tamaño estándar ◄◄ ► BIZCOCHO DE ZANAHORIA ● 2 Huevos L ● 140g Azúcar blanco normal ● 140ml Aceite de oliva suave (se puede sustituir por otro aceite vegetal como el de girasol, canola o maíz) ● 140g Harina de trigo común todo uso ● 1 Cdta Canela en polvo (OPCIONAL) ● 1/4 Jengibre en polvo (OPCIONAL) ● 1/4 Nuez moscada (OPCIONAL) ● 1,5 Cdta (tsp) Polvo de hornear o Levadura química (7g aprox.) ● 1 Pizca de sal ● 180g Zanahoria finamente rallada ● 80g Nueces trituradas (OPCIONAL) ► FROSTING DE QUESO ● 120g Mantequilla sin sal ● 120g Queso crema tipo Philadelphia o Finlandia ● 250g Azúcar vaso, impalpable o flor ► ZANAHORIA DE BUTTERCREAM (OPCIONAL) ● 100g Mantequilla sin sal ● 100g Azúcar vaso ● Colorante alimentario naranja y verde ► DECORACIÓN (OPCIONAL) ● 40g Nueces trituradas ************ ************************************************* SUSCRÍBETE ■ ¡Quiero cupcakes! ➜ ■ En casa con Pam y Fer ➜ SÍGUEME EN ■ Facebook ➜ ■ Twitter ➜ ■ Instagram ➜ ELECTRODOMÉSTICOS ■ Horno ➜ ■ Batidora KitchenAid ➜ ■ Batidora de mano ➜ ■ Placa inducción ➜ EQUIPO DE GRABACIÓN ■ Cámara principal ➜ ■ Objetivo ➜ ■ Tripode ➜ ▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬▬ Música receta: Italian Afternoon de Twin Musicom está sujeta un una licencia de Creative Commons Attribution ( Artista:
Ingredientes:

- 2 zanahorias grandes
- 1 taza de harina
- 1/2 taza de azúcar
- 1/2 taza de aceite vegetal
- 2 huevos
- 1 cucharadita de polvo de hornear
- 1 cucharadita de canela en polvo
- 1/2 cucharadita de sal
- 1/2 taza de nueces picadas (opcional)
- Crema de queso para decorar (opcional)

Instrucciones:

1. Precalienta el horno a 180°C (350°F) y prepara los moldes para cupcakes con papelitos o engrasándolos y enharinándolos.

2. En un tazón grande, mezcla la harina, el azúcar, el polvo de hornear, la canela y la sal.

3. En otro tazón, bate los huevos y el aceite vegetal hasta que estén bien combinados. Agrega esta mezcla a los ingredientes secos y mezcla hasta obtener una masa homogénea.

4. Ralla finamente las zanahorias y añádelas a la masa. Mezcla bien.

5. Si decides agregar nueces, agrégalas a la masa y mezcla nuevamente.

6. Divide la masa en los moldes para cupcakes, llenándolos aproximadamente 3/4 del camino.

7. Hornea por aproximadamente 20-25 minutos o hasta que al insertar un palillo en el centro de un cupcake, este salga limpio.

8. Una vez listos, retira los cupcakes del horno y déjalos enfriar completamente antes de decorar.

9. Si deseas, puedes añadir crema de queso en la parte superior de los cupcakes como decoración.

¡Disfruta de tus deliciosos cupcakes de zanahoria!

Hi Cupcakers! Welcome another Friday to the channel. Today we're making carrot cupcakes. Carrot Cupcakes. If you like the famous carrot cake as much as I do, I'm sure you'll love this individual version. You'll see that I'll use spices like cinnamon, ginger and nutmeg. But let me tell you they're optional.

And you can skip any of them. Although personally I love the taste that they give the cake. Nuts are optional. Some people cannot eat them. So you can skip them and still enjoy this recipe. I’ll also show you how to make the little carrot on top.

By the way it's not fondant but buttercream. They are easily done. So if you want to know how to make these delicious cupcakes stay and watch the video because the recipe starts now. To make the cake we'll need: peeled and grated carrots. white sugar, I'm using olive oil but if you want

You can swap it for sunflower, corn or canola oil. all purpose flour, eggs, crushed walnuts, baking powder, cinnamon, ginger, nutmeg and a pinch of salt. We start by adding the sugar to the 3 eggs in the mixer. Mix everything together for 5 minutes at medium high speed or until it's white and creamy.

As you can see we'll get a silky and shiny texture. So it's perfect to add the oil while we mix at low speed. This way we'll add the oil while we keep the aired and creamy texture we got from beating the eggs. Now with a colander with fine mesh put the flour

With the cinnamon, the nutmeg and the ginger. Add the baking powder and sift it all together to avoid lumps in the mix. Add the pinch of salt that will add potency to the flavor. And mix a little by hand so the ingredients so they won't go flying.

Now mix at the lowest speed allowed by the mixer. This is important so we won't develop the gluten of the flour and get sponge cake. When there are no traces of flour in the mix it's time to add the carrots.

As you can see it's ready, peeled, grated and thin so it integrates well with the rest of the ingredients. And for this step there's no need for the mixer. Because it's best to do it by hand with a spatula or a spoon so we don't over mix the dough.

As you can see when we add the carrot the mix will turn more thick. Since the carrot adds a lot of juiciness to the mix. For last and optionally add the crushed walnuts. Like I said in the beginning the nuts and the spices like the cinnamon, ginger and the nutmeg are totally optional.

And you can use them all or non, or make the combinations you like the most. Now we have the dough ready to fill the capsules. And we do this with a ice cream scoop or anything else you can use to fill the capsules equally.

This way they'll bake at the same time and will have the same height. Let me tell you that like always I'm using standard capsules. They are 5 cm in diameter in the base, 7 cm in the upper part and 3,5 cm high. And with these quantities I got 12 cupcakes exactly.

Once they’re ready we take them to a pre-heated oven at 180°C preferably with heat on top and the bottom with no fan. They'll be ready in 22 minutes. That depends on the oven. So it's best to pinch them in the center with a stick or a knife

Before taking them out to check is they're really done. Just out of the oven let them rest for 5 minutes in the same tray so they cool down. After this take them out of the tray and place them on the tray.

And it's super important to take them out five minutes after taking them out of the oven. If we leave them more time there will be moisture and the capsules will detach from the cupcakes. This done let them rest until they are fully cool.

Meanwhile let's do the mini carrots for the decoration. And for it we'll need: icing sugar, unsalted butter, orange and green edible dyes. Put the butter at room temperature in a bowl with the icing sugar. And as always I recommend to sift it so we won't get lumps in the mix.

Done this we mix it a little with the mixer off so the sugar won't go flying. After it we beat some 5 minutes at medium speed until the cream becomes creamy. Once it's ready we're going to separate them and dye them green and orange.

Once I place them in a pastry bag I'll show you the nozzles I'll use. They're little, one of them it's round and jagged. And the other one is smaller and totally smooth. Now on a tray with wax paper we start creating our mini carrots.

With the green buttercream and the jagged nozzle we make the stem. And as you can see it's done with a movement upwards and then a little wave down. When we finish with the orange buttercream we make the carrot.

It's so simple as doing a spiral while pressing the pastry bag so the cream can go out. If you want you can make them longer, it's up to you how you make them. And the final size will depend on the nozzle you'll use. If they're too big you'll get huge carrots.

And you'll see it's very easy. With a little practice you'll make them perfectly. The buttercream must be creamy but consistent. If it's well whipped you'll have no problem. When we finish we'll take the carrots to the freezer for 15 minutes to harden.

While we do the buttercream for the cupcakes with the icing sugar, unsalted butter, and cream cheese. We start by beating the butter at high speed at room temperature for 5 minutes. Then we sift the sugar over the butter. Mix a little by hand and now mix for 5 minutes.

After this add the cream cheese and mix at high speed for 1 minute. I'm sure that many of you have seen me make this cream, I must confess I love it. The touch of cream cheese gives a touch of freshness to the cupcake and combines well with all the flavors.

And now yes, we have a cream with an incredible texture and with a delicious taste thanks to the cream cheese. And another thing I like is that it's not too sweet. And it doesn't pall like other creams. It's more delicate to keep

Since it has cheese, the cupcake must be kept in a refrigerator until they're served. Well, the cream is done and place it in a pastry bag with the nozzle you like best. I'm using a big one, one that's jagged. This way we'll get a beautiful pompadour.

Optionally we can decorate the border with buttercream with crushed walnuts. It's something that many will like. Although if you prefer you can also add some chocolate shavings. Or directly add some sugared colored sprinkles. Now we take our carrots from the freezer and with a spatula detach them from the wax paper.

And directly place them over the cupcakes to decorate them and give them a very pretty but most of all delicious touch to the cupcake. And you know we must keep them in the fridge and take them out 15 minutes before serving them.

Let me show you how they look, and how tender they are. The first thing I do is to check how the capsule detaches from the cupcake. Since they must detach easily and the cupcake must be whole without crumbling. And look how delicious it looks in pieces.

The truth is that's super juicy and sponge. I also love it because it's a cupcake with a taste and aroma that's so delicious thanks to the spices. You have to try it. And now let's see the Cupcakers that entered today's hall of fame. If you want it you know,

Tag me in your Twitter, Instagram or Facebook pictures showing me your creations. Mario Belen made the Apple cake with caramel. A delight I'm happy you'll enjoy. Yazmin made a lemon and cookie cake. It looks delicious and looks divine. Morenita sends us her condensed milk flan. A simple dessert that looks a delight.

Zayra surprises us with the Cars cake. And the truth is it looks super cool. And for last Andy offers us his Fraisier cake. It looks spectacular. Thanks so much for making my recipes, and you're all in my hall of fame. Don't forget to subscribe to my channel, and super Like this video.

See you next Tuesday with a new recipe. See you soon Cupcakers!