Carrot cupcakes | easy recipe
Najlepsze babeczki - puszyste, wilgotne z delikatną nutą cynamonu i gałki muszkatołowej, przygotowane z pełnoziarnistej mąki orkiszowej.
Ingredients
- 150 g wholemeal spelt flour
- 150 g carrots (grated)
- 60 g cane sugar
- 50 ml rapeseed oil
- 2 eggs (at room temperature)
- 2 pineapple slices
- 1 tsp baking soda
- ¼ tsp baking powder
- ½ tsp cinnamon
- ¼ tsp ground nutmeg
Instructions
- Preheat the oven to 180°C.
- In a medium bowl, mix dry ingredients (except for the sugar): spelt flour, baking soda, baking powder, cinnamon, and nutmeg.
- Beat the whole eggs until fluffy. Continue mixing and add the sugar, spoon at the time. Continue mixing and very slowly pour the oil into your batter. Reduce the speed to low, add dry ingredients, mix just until combined.
- Add finely chopped pineapple and grated carrots to the batter and mix everything with the spatula until combined.
- Pour the batter into the mould. Bake them for 20-25 min, or until dry toothpick.
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