Carrot cupcakes or “Carrots Cupcakes” as they are also known, are a variation of the traditional carrot cake. They were born in the United States in the 19th century.
They are easy to prepare but delicious, besides that you can combine them with fruits that provide excellent nutritional value such as walnuts, raisins and hazelnuts. They can accompany your coffee or tea at snacks and breakfasts. Fluffy, glazed and with rich custard creams they are often confused with muffins and cupcakes.
What is the difference between a muffin and a cupcake?
There is a confusion between these two cakes in which cupcakes are also added, but the differences between all of them are:
- Cupcakes form a top whereas muffins are flat.
- Muffins can be sweet and savoury.
- Cupcakes and muffins are only sweet.
- Cupcakes and muffins are not usually decorated and cupcakes are.
In the picture above you can see the frosting or cream that decorates the top of the cupcakes, on the other hand muffins do not have it.
Basic tips to prepare them
- Preheat the oven to maximum and then lower the temperature of your oven to the temperature indicated in the recipe.
- Ingredients should be at room temperature.
- Don’t over beat the ingredients to prevent the cupcakes from being dense and compact. We want them to be fluffy.
- Use gentle speeds when beating, this will make the flour work better.
- Use flour without yeast and pastry flour as it is finer, you must sift it well before preparation.
- Try to fill 3/4 of the molds, we recommend using an ice cream scoop to pour the batter so that your cupcakes are the same size.
- Bake your pans one at a time, to avoid uneven baking in the oven.
- Do not open the oven until at least 15 minutes have passed or when the recipe tells you to.
- Check with a toothpick and fork to make sure you don’t exceed the baking time.
- Before removing the cupcakes, let them rest for 10 minutes in the pan or tray.
- Decorate as you like.