Brazilian pastries This cupcake is a classic version of Brazilian pastries! Brazilian hostesses bake it most often in a rectangular shape, watered with a sweet, glaze or simply sprinkled with powdered sugar, cut into pieces and served like that! Very unusual to me was the way to prepare the dough - in a blender! As it turned out, it is very convenient, the dough became absolutely homogeneous after whipping, the carrot crumbled well, became invisible, and after baking the cake turned out to be tender, mild, perfect! And even if you still do not have a blender - now there is an indisputable reason to buy it, because this cupcake is definitely worth a try. And what color is it sunny! Ugh! I recommend it very, very strongly! Just want to say that the prescription produces liquid glaze, and I did not have time to wait, so I increased the amount of starch to 3 tsp. According to the classic recipe, corn starch is also needed - I replaced it with carrofen for lack of corn.
Ingredients:- Carrot 250g
- Salt 1 pinch
- Baking Powder 18g
- Sunflower refined oil 200 ml
- Flour, wheat 260 g
- Sugar 7 tbsp. l.
- Eggs of chicken 4 pcs.
- Sugar powder 2 tbsp. l.
- Cocoa powder 3 tbsp. l.
- Milk 200 ml
- Potato starch 1.5 tsp.
- Step 1 To prepare the Brazilian carrot cake, we will need for the test: large carrots or a few medium, chicken eggs, sugar, sunflower refined oil, wheat flour, salt, baking powder; for glaze we will need cocoa powder, milk, sugar powder, starch.
- Step 2 Preheat the oven to 180 C. Immediately begin to prepare the dough for our cupcake. Carrots are cleaned and cut into small pieces.
- Step 3 Drive the blender into the eggs.
- Step 4 Then add sugar.
- Step 5 We pour out the sliced carrots and pour out the sunflower refined oil.
- Step 6 Whisk at high speed until smooth mashed.
- Step 7 Next, pour in the flour, baking powder and salt.
- Step 8 Whisk again until a homogenous dough is obtained. I once opened the bowl of the blender once at the middle of the whipping and mixed the dough with a spoon, so that there would not be any lumps and everything was evenly shaken.
- Step 9 Pour the dough into a baking dish. I used silicone, so I did not lubricate anything.
- Step 10 Bake the cake for 45-50 minutes. Cupcake rises well!
- Step 11 Pour milk into a saucepan or a small saucepan, add starch, powdered sugar and cocoa powder, stir intensively with a whisk, set it on the fire and cook it a little while stirring all the time.
- Step 12 Chilled cupcake water (lubricate) the glaze, let it "grab" and serve it to the table!