When carrots are juiced, they taste a little bit. I don’t like them very much, but when they are used in cake, they are another kind of delicious food. Even the crumbs are added to the cake.
How to make the carrot cupcakes
Prepare all the ingredients and juice the carrots ahead of time.
Separate egg white and yolk.
Whisk egg whites on low speed and add 1/3 granulated sugar in foamy form (white sugar added three times).
When whisked to lift the whisk, the meringue in the bowl forms a small curved hook.
Pour 30 grams of corn oil and 35 grams of carrot juice into the egg yolk and beat well with an egg whisk.
Sift in the flour and stir well.
Take 1/3 of the meringue paste, put it into the egg yolk paste, mix it well with the method of cutting and mixing, then pour the egg yolk paste back into the meringue paste, mix it well with the method of cutting and mixing.
Take the right amount of carrot residue into the cake whisk a few times.
Pour the whisk into the prepared paper cup and pour 8 minutes to the brim.
Place in the preheated oven, 180C, place the pan in the lower and middle layer and bake for 20 minutes.
One bite is perfect for entertaining guests.