CUPCAKE + WORTEL? CARROT CUPCAKES!
Carrot Cupcake
Carrot Cupcakes with Cream Cheese Frosting
Bahan
Frosting:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Timbang wortel lalu parut dengan parutan keju.
- Panaskan oven di suhu 170 derajat.
- Pecahkan 2 butir telur ke dalam wadah lalu tambahkan gula pasir, brown sugar, garam dan vanila.
- Kocok lepas sampai gulanya larut dan adonannya sedikit berbody.
- Masukkan minyak sayur lalu aduk sampai rata.
- Ayak tepung protein sedang, baking powder, baking soda dan bubuk kayu manis ke dalam adonan lalu aduk sampai rata.
- Masukkan walnut dan wortel parut.
- Aduk dengan spatula dengan gerakan melipat sampai rata saja, jangan terlalu lama.
- Tuang adonan ke paper cup sekitar 55 gr per cup atau sampai tiga perempat penuh.
- Panggang di oven yang sudah dipanaskan selama 22 sampai 25 menit sampai matang, lalu dinginkan.
- Untuk frostingnya, kocok mentega tawar bersama setengah bagian gula halus dan vanila sampai putih pucat dan mengembang.
- Di wadah lain, aduk cream cheese dengan sisa gula halus dengan kecepatan rendah sampai lembut saja, jangan sampai pecah.
- Campurkan cream cheese ke butter cream lalu aduk hanya sampai rata supaya frostingnya tidak pecah.
- Masukkan frosting ke plastik segitiga yang sudah dipasangi piping tip.
- Semprotkan frosting di atas cupcake yang sudah benar-benar dingin.
- Panggang walnut sebentar sekitar 10 menit di suhu 170 derajat sampai wangi, dinginkan, lalu taburkan di atas frosting.
Ingredients
Frosting:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Weigh the carrots and grate them on the cheese side of a box grater.
- Preheat the oven to 170 C.
- Crack 2 eggs into a bowl and add the granulated sugar, brown sugar, salt and vanilla.
- Whisk until the sugar dissolves and the mixture has a little body.
- Add the vegetable oil and stir until combined.
- Sift the medium protein flour, baking powder, baking soda and cinnamon powder into the batter and stir until combined.
- Add the walnuts and the grated carrot.
- Fold with a spatula just until combined. Do not overmix.
- Spoon the batter into paper cases, about 55 g each or three quarters full.
- Bake in the preheated oven for 22 to 25 minutes until done, then let them cool.
- For the frosting, whip the unsalted butter with half of the icing sugar and the vanilla until pale white and fluffy.
- In another bowl, mix the cream cheese with the remaining icing sugar on low speed just until smooth, without letting it split.
- Combine the cream cheese into the buttercream and mix only until even, or the frosting will split.
- Transfer the frosting into a piping bag fitted with a tip.
- Pipe the frosting onto the completely cooled cupcakes.
- Toast the walnuts for about 10 minutes at 170 C until fragrant, let them cool, then scatter them over the frosting.
Mode Masak
CUPCAKE + WORTEL? CARROT CUPCAKES!
CUPCAKE + WORTEL? CARROT CUPCAKES!
Bahan
Frosting:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Timbang wortel lalu parut dengan parutan keju.
- Panaskan oven di suhu 170 derajat.
- Pecahkan 2 butir telur ke dalam wadah lalu tambahkan gula pasir, brown sugar, garam dan vanila.
- Kocok lepas sampai gulanya larut dan adonannya sedikit berbody.
- Masukkan minyak sayur lalu aduk sampai rata.
- Ayak tepung protein sedang, baking powder, baking soda dan bubuk kayu manis ke dalam adonan lalu aduk sampai rata.
- Masukkan walnut dan wortel parut.
- Aduk dengan spatula dengan gerakan melipat sampai rata saja, jangan terlalu lama.
- Tuang adonan ke paper cup sekitar 55 gr per cup atau sampai tiga perempat penuh.
- Panggang di oven yang sudah dipanaskan selama 22 sampai 25 menit sampai matang, lalu dinginkan.
- Untuk frostingnya, kocok mentega tawar bersama setengah bagian gula halus dan vanila sampai putih pucat dan mengembang.
- Di wadah lain, aduk cream cheese dengan sisa gula halus dengan kecepatan rendah sampai lembut saja, jangan sampai pecah.
- Campurkan cream cheese ke butter cream lalu aduk hanya sampai rata supaya frostingnya tidak pecah.
- Masukkan frosting ke plastik segitiga yang sudah dipasangi piping tip.
- Semprotkan frosting di atas cupcake yang sudah benar-benar dingin.
- Panggang walnut sebentar sekitar 10 menit di suhu 170 derajat sampai wangi, dinginkan, lalu taburkan di atas frosting.
Ingredients
Frosting:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Weigh the carrots and grate them on the cheese side of a box grater.
- Preheat the oven to 170 C.
- Crack 2 eggs into a bowl and add the granulated sugar, brown sugar, salt and vanilla.
- Whisk until the sugar dissolves and the mixture has a little body.
- Add the vegetable oil and stir until combined.
- Sift the medium protein flour, baking powder, baking soda and cinnamon powder into the batter and stir until combined.
- Add the walnuts and the grated carrot.
- Fold with a spatula just until combined. Do not overmix.
- Spoon the batter into paper cases, about 55 g each or three quarters full.
- Bake in the preheated oven for 22 to 25 minutes until done, then let them cool.
- For the frosting, whip the unsalted butter with half of the icing sugar and the vanilla until pale white and fluffy.
- In another bowl, mix the cream cheese with the remaining icing sugar on low speed just until smooth, without letting it split.
- Combine the cream cheese into the buttercream and mix only until even, or the frosting will split.
- Transfer the frosting into a piping bag fitted with a tip.
- Pipe the frosting onto the completely cooled cupcakes.
- Toast the walnuts for about 10 minutes at 170 C until fragrant, let them cool, then scatter them over the frosting.
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