This recipe is an original recipe from my sister. After many tests he achieved the richest carrot cupcakes I have ever tasted. I share them.
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Ingredients12 portions
Preparation
In a large bowl beat the eggs to the point of snow, add the sugar until it is light and add the oil.
The secret is to beat the eggs so they have enough air.
Add previously sifted flour, baking powder, salt, cinnamon and spices.
Finally add the carrot, apple, raisins and nuts in an enveloping form.
Pour the mixture into cupcake molds with paper and fill in half and bake at 180ºC for about 45 minutes or until a toothpick comes out clean.
Let cool
Cream cheese bitumen: Cream cheese and margarine are added, vanilla is added.
Add the sugar little by little, once the sugar has been added, beat at medium speed until everything is well integrated.
When it has a creamy consistency. Put on a sleeve and decorate the cupcakes
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