Carrot cupcakes (muffins – kapkeiks)

Carrot cupcakes (muffins - kapkeiks)
Carrot cupcakes (muffins - kapkeiks) Wonderfully, juicy, scented breeze and mostly cupcakes with carrot. Will love!
4.5 stars rate, from 6 Chefs

Preparation time: 15 minutes | Cooking: 30 minutes | Total time: 45 minutes
Recipe for: 12 cupcakes

Nutrition information per 1 cupcake
Calories: 250 Calories | Fat: 15 g.

Grated carrots: 4 moderate (2 cups grated)
Flour: 1 1/2 mug
Baking powder: 1 1/2 teaspoon
Soda: 1/2 teaspoon
lAlati: 1/2 teaspoon
Crumbs cinnamon: 1 teaspoon
Grated dry ginger: 1/2 teaspoon
Grated nutmeg: 1/3 teaspoon
Sunflower: 3/4 cup
Eggs: 3 moderate
Extract vanilla: 1 teaspoon
Brunette sugar: 1 mug

1. Preheat oven to 180 degrees. Put in muffin pan, 12 baking papers.
2. Stir with a large bowl, the flour with the baking, soda, salt, cinnamon, nutmeg and salt.
3. In another bowl, stir eggs, oil, sugar, vanilla and grated carrots.
4. Pour the egg mixture, mix in the flour and stir, to moisten all the flour (not parachtypisete).
5. Divide the mixture into ramekins and bake in the oven for 25 - 30 minutes. Remove from the oven, let 5 minutes to calm down in the pan and then taking it out on a rack to cool.

Prepared in 18 November 2011 by Luise

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