Purple Carrot Cupcakes
Category: Desserts
Serves: 16
Ingredients
| Ingredient | Quantity |
|---|---|
| Purple Carrots | 250g |
| Almond Flour | 100g |
| All-Purpose Flour (00) | 150g |
| Potato Starch | 50g |
| Vegetable Oil | 120ml |
| Baking Powder | 16g |
| Eggs | 1 |
| Egg Yolks | 1 |
| Vanilla Bean | 1 |
| Granulated Sugar | 200g |
| Milk | 2 tbsp |
| Lemon Zest | 1 |
Instructions
To make these delightful Purple Carrot Cupcakes, begin by peeling the purple carrots, cutting off the ends, and finely chopping them in a food processor.
Using a stand mixer, whisk the eggs and sugar together until the mixture becomes light, airy, and pale in color. Once achieved, incorporate the finely chopped purple carrots, along with the sifted potato starch, all-purpose flour, and almond flour into the egg mixture. Continue mixing gently until well combined.
Next, gradually add the vegetable oil, mixing it in slowly to ensure the batter stays smooth. The consistency of the batter should be quite soft; if it feels too thick, add 1-2 tablespoons of room temperature milk to achieve a smoother texture.
Allow the mixture to rest at room temperature for about 30 minutes. This rest time helps the vibrant purple carrot color to blend beautifully with the other ingredients, enhancing the cupcakes’ overall look.
Line a muffin tin with cupcake liners and, using two spoons, carefully fill each liner with the batter. Be sure to leave about a centimeter of space from the top of the liner to avoid overflowing as the cupcakes rise during baking.
Bake at 180°C (350°F) for about 25 minutes. To check for doneness, insert a wooden toothpick into the center of a cupcake. If it comes out clean, the cupcakes are ready!
Once baked, allow the cupcakes to cool completely before decorating them as desired.
These purple carrot cupcakes are not only bursting with flavor but also feature a beautiful, vibrant color that will surely make them a showstopper at any event!
