Although simple, but very tasty and juicy cupcakes! However, not everything is so simple, because we will serve them, sprinkled with caramel!
It is necessary
- For 6 small cupcakes:
- - 60 g flour;
- - a pinch of soda;
- - a pinch of salt;
- - 0.5 tsp cinnamon;
- - 70 g of sugar;
- - an egg;
- - 30 g butter;
- - 3 tbsp. sour cream;
- - zest of one orange;
- - 1 tbsp. orange juice;
- - 1 small carrot.
- Caramel:
- - 50 g of sugar;
- - 65 ml heavy cream;
- - 35 g butter.
Instructions
Step 1
Remove the muffin butter from the refrigerator ahead of time to soften it. Preheat the oven to a temperature of 200 degrees Celsius and line with special baking cuffs for muffins (standard size).
Step 2
Wash the carrots, peel and grate on the finest grater, almost until smooth. Using the same grater or a special knife, remove the zest from the orange, and then squeeze the juice out of it and measure out 1 tbsp.
Step 3
Combine softened butter in a mixer bowl with egg and sugar. Whisk thoroughly until smooth. Add sour cream and zest and citrus juice. Mix thoroughly again.
Step 4
Sift the flour into a separate container with the addition of salt, soda and cinnamon. Add sugar to the flour, mix and add the dry mixture to the liquid components of the dough.
Step 5
Squeeze the grated carrots from the juice and add to the rest of the ingredients. Knead the dough quickly and pour into the molds. Place in the oven and bake until the torch comes out of the middle of the cake dry (about 20 minutes). Remove from the oven, let cool slightly first in the mold and then on the wire shelf.
Step 6
For the caramel, dissolve the sugar in a small saucepan over medium heat. It should break up by itself and turn amber, do not stir it. Then add the oil (which should be at room temperature, otherwise burns cannot be avoided) and mix to make the mixture homogeneous. Remove from heat and, actively stirring the mass, add slightly warmed cream.
Step 7
Pour the cooled caramel over the muffins. It is also great to serve with a scoop of vanilla ice cream.
