Purple Carrot Cupcakes

Purple Carrot Cupcakes are a colorful and surprising variant of the classic dessert. Here’s what you need to prepare them:

Ingredients

• 200 g of purple carrots
• 200 g of sugar
• 200 g of flour
• 100 g of soft butter
• 3 eggs
• 1 sachet of baking powder for sweets
• 1 pinch of salt
• 1 teaspoon of cinnamon powder (optional)
• 100 g of creamy cheese (like Philadelphia) for the frosting
• 50 g of powdered sugar for the frosting
• 1 teaspoon of vanilla extract for the frosting

Preparation

1. Preheat the oven to 180 °C.
2. Clean and grate the purple carrots. Set them aside.
3. In a large bowl, mix butter and sugar until you achieve a homogeneous and fluffy mixture.
4. Add one egg at a time, mixing well after each addition.
5. Incorporate the grated carrots into the mixture.
6. In another bowl, sift together flour, baking powder, cinnamon (if you decide to use it), and the pinch of salt.
7. Gradually combine the dry ingredients with the mixture of eggs, sugar, and carrots, mixing gently until they are well amalgamated.
8. Prepare your cupcake tin with paper liners and fill each one with the mixture up to 2/3 of their height.
9. Bake in the oven for about 20-25 minutes or until they are golden and a toothpick inserted into the center comes out clean.
10. Let the cupcakes cool completely before decorating them.

For the frosting:

1. Mix the creamy cheese with powdered sugar and vanilla extract until you get a smooth and uniform frosting.
2. When the cupcakes are cool, decorate them with the frosting and, if you wish, add any decorations you like, such as sugar sprinkles or marzipan carrots.

Curiosity

Purple carrots are an ancient variety, very common before the arrival of the orange carrots we know today. They are rich in anthocyanins, the same pigments found in berries, and have a slightly different flavor from orange carrots. Using them in cupcakes not only brings a different color touch but also a slight distinctive aroma.

Happy baking and enjoy your meal!