Carrot capcakes with cranberries: an autumn dessert that will become your favorite

In autumn, a variety of baked goods with an extraordinary aroma are gaining popularity. It is he who raises the mood, warms the soul and gives a sense of comfort in your own home. The undisputed favorite among such autumn dishes are carrot capcakes. They are prepared very quickly, look beautiful and, of course, have an unforgettable flavor.

How to prepare carrot cupcakes so that the fall sadness receded and was replaced by a good mood, in Instagram showed food blogger with the nickname julia food blog ua. She added cranberries to this dish, which made the cupcakes even more exquisite and interesting.

Ingredients for the dough

• Eggs - 3 pcs
• Sugar - 170 gr
• Vegetable oil - 70 ml
• Butter - 60 gr
• Carrots grated on a fine grater - 150 gr
• Sifted flour - 200 gr
• Baking powder - 8 gr
• Cinnamon - ½ tsp.
• Orange zest - ½ pc

Ingredients for confit

• Cranberry puree - 150 gr
• Sugar - 100 gr
• Pectin - 4 g

Ingredients for cream

• Creamy cottage cheese - 500 g
• Heavy cream 33% - 70 ml
• Powdered sugar - 90 g
• Cranberry confitur - 60 gr

How to prepare the pastry

1.Beat eggs with sugar for 5-7 minutes until puffy and light in color.

2. Add vegetable oil and butter.

3. Stir and add carrots, stir again.

4. Finally add flour, cinnamon and baking powder.

5. Knead the dough until smooth and fill the capsule paper molds halfway.

6. Bake at 180 degrees for 20-23 minutes.

7. Let cool for 10 min and take out the middle.

How to prepare the confit

1. Mix pectin with sugar and add to puree.

2. Boil the mixture for 3 minutes after boiling over low heat.

3. Remove, cover with food film, let cool and send it to the refrigerator for two hours.

How to prepare the cream

1.Combine cooling ingredients and whip to a creamy consistency.

Make up the cupcakes

1.Into the hole created earlier, add the confit.

2. Cover with the part of the cupcake that was selected.

3. Drop off the cream on top.