Appetizing looking and tasty mini puddings that are also very easy to prepare. They can be served for dessert or afternoon tea, they are perfect for a children's menu. Cupcakes are light and airy.
It is necessary
- - 3 large raw carrots;
- - 80 g of dried apricots;
- - 50 g of sugar;
- - 3 chicken eggs;
- - 3 tbsp. spoons with a slide of semolina;
- - 30 g butter;
- - a small pinch of salt.
Instructions
Step 1
Rinse dried apricots thoroughly, and then discard in a colander. When it's dry, cut it into small enough square pieces.
Step 2
Place a lump of butter in a cup, microwave and melt for a few seconds. Then leave to cool to room temperature.
Step 3
For chicken eggs, separate the yolks from the whites. Add granulated sugar and butter to the yolks. Whisk at low speed in a mixer until smooth.
Step 4
Rinse carrots, peel and boil until cooked. Then place in a blender bowl and chop to make a puree.
Step 5
Add the yolk mixture, dried apricots and semolina to the carrot puree. Stir until smooth, add salt.
Step 6
Beat the egg whites using a mixer or blender with a whisk attachment until firm foam. Then gently stir them into the carrot and egg mass.
Step 7
Place corrugated paper inserts into single serving muffin tins, then fill them with carrot dough. Place in an oven preheated to 180 ° C and bake for about 20 minutes until golden brown.
Step 8
Remove the finished muffins from the oven, let them cool slightly. Garnish with whipped cream cheese and chopped nuts if desired.
