Carrot-Orange Cupcakes with Cranberries

Baking for tea for the whole family — both relatives and guests will definitely appreciate it. The pie can be served with sour cream, condensed milk or powdered sugar.
cook time: 1h
Chloe Benton
Carrot-Orange Cupcakes with Cranberries

Nutrition Facts (per serving)

257
Calories
10g
Fat
35g
Carbs
5g
Protein

Ingredients (10 portions)

Basic:

Salt to taste
Sugar 150 g
Orange zest 1 tbsp
Lemon zest 1 tbsp
Wheat flour 250 g
Butter 100 g
Carrot 100 g
Baking powder 2 tsp
Chicken eggs 2 pc
Cranberry (Dried cranberries.) 50 g
Kefir 1 cup
Ground cinnamon 1 tsp

Recipe instructions

Step 1

Step 1
Prepare the necessary products. Wash the carrots, peel them and grate them on a fine grater. Remove the zest from the orange and lemon.

Step 2

Step 2
Pour eggs into a bowl, add sugar and mix.

Step 3

Step 3
Then pour in kefir at room temperature and mix everything.

Step 4

Step 4
Add flour in portions and mix.

Step 5

Step 5
Before the last part of the flour, pour in the softened butter.

Step 6

Step 6
Add baking powder, cinnamon and a pinch of salt. Mix everything with a mixer so that there are no lumps.

Step 7

Step 7
Add grated carrots to the finished mixture and stir the cranberries so that the carrots and cranberries are evenly distributed over the dough.

Step 8

Step 8
I cover the form with parchment and lay out the dough.

Step 9

Step 9
I level it and put some cranberries on top.

Step 10

Step 10
I put it in a preheated oven at 180 degrees for 45-50 minutes to bake.

Step 11

Step 11
I check the readiness of the cake with a wooden skewer or toothpick. I let the cake cool a little and remove it from the pan.

Step 12

Step 12
The top of the cake can be sprinkled with powdered sugar, syrup or honey, it all depends on your taste. I cut into portions and serve with tea. Enjoy your tea!!!

Additional rubrics

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