Incredibly moist carrot cupcakes made of oatmeal (± protein)
These incredible cupcakes will exceed your expectations! Whether for a children’s party or a family celebration, you will immediately be in the spotlight and everyone will want to know what your secret is. The combination of pecans, cream cheese and soft carrot dough is just one big miracle.
Time:
60 Min.
+
20 Min. baking time
Portions:
12 cupcakes
Difficulty:
MEDIUM
Ingredients:
Cupcakes-dough
- 250g oatmeal OR 160g oatmeal + 30g protein with no taste
- 350g carrots
- 4 eggs
- 200g granulated sugar
- 250ml rapeseed oil
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinammon
- 100g pecans
Topping
- 130g Philadelphia or another cream cheese
- 75g powdered sugar
- couple of teapoons of milk
Getting it done:
- At the beginning I always like to measure out and prepare all the necessary ingredients to have them comfortably at hand. I recommend you do the same, because then the work goes nicely by hand and one does not have to constantly return to measuring, slicing or raking through a drawer. If you decide on using a non-silicone form, grease and flour it now.
- 350g carrots
- Peel and grate the carrots finely.
- 100g pecans
- Grind the nuts in a mortar or simply cut them roughly with a knife (pecans are relatively soft and therefore easy to cut). Put about 2 tablespoons of crushed nuts on the side for decoration.
- 250g oatmeal OR 160g oatmeal (if you decided on using the protein)
- Place the oatmeal into a blender, blend until it is broken up into an oat flour and put it into a bowl.
- TIP! To create a fine flour powder, blend the oats gradually, not all at once. I always blend only about 5-7 tablespoons of oats at a time. If you have a similar type of smoothie mixer as I do, I recommend you do the same.
- Preheat the oven to 180-190 °C.
- 30g protein with no taste (if you decided on it) · 2 tsp ground cinammon · 2 tsp baking powder · 1/4 tsp salt
- Add protein (if you decided on it), cinnamon, baking powder and salt to the bowl with the oatmeal flour, mix everything together and put it aside for now.
- 4 eggs · 1/4 tsp salt
- Now it's the turn for the whipped egg whites. Start by double-checking that your bowl and beaters are perfectly clean. Even the slightest residue in any form (egg yolks, butter, oil, etc.) can make it impossible for your egg whites to whip properly. Knock the eggs on the edge of the bowl and separate the egg whites from the yolks into two different bowls (making sure NO yolks get into the bowl with the egg whites). Put the bowl with the yolks aside. Add salt to the egg whites and start whisking them on low speed with your hand mixer, until they begin to foam. Gradually increase the speed of your hand mixer, until they double in volume, turn white and create stiff peaks.
- TIP! You will know that you have reached the right consistency of the whipped egg whites in one of two ways: 1. Turn the bowl upside down. If they remain motionless in the bowl, they are ready. If they spill on your head, they have been not done yet! 2. The second - safer - option is a method with a spatula. If the spatula remains standing after being stuck into the middle of the bowl, the consistency is right. If it falls to the side, you have to keep whipping.
- 200g granulated sugar
- The next step is adding sugar into the bowl with the yolks and mixing it with a hand mixer for about 2 minutes until a nice foam is formed. It is really important to keep mixing for at least those 2 minutes so that the sugar dissolves in the yolks and the two ingredients combine nicely into a fluffy foam. Do you see the bubbles in the photo?
- 250ml rapeseed oil · 1 tsp vanilla extract
- Now add oil and vanilla extract to the yolk foam and mix together with the hand mixer.
- While mixing constantly add the oatmeal mixture in thirds until getting an uniform homogeneous mass.
- Switch to a rubber spatula and carefully, again in thirds, mix in the whipped egg whites, grated carrots and chopped pecans. Do it with really big, generous movements so that your dough stays soft and fluffy. As you can see in the picture, some pieces of whipped egg whites should still be there, because they ensure the dough smoothness. If you destroy these pieces, it absolutely loses its function.
- Fill the muffin form with the dough with a ladle, but before each scooping make sure to mix the dough once more with a large circular motion, because now most of the carrots will keep sinking to the bottom.
- Put it in the oven and bake until golden brown for 15-20 minutes depending on the size of the cupcakes. Do not open the oven during baking! After taking out from the oven, let it cool down slightly and only then remove the cupcakes from the form.
- TIP! To test if your cupcakes are baked through, insert a clean wooden skewer into the centre of one of them and remove it. They are ready if the skewer comes out clean. If there is any dough attached to the skewer, pop it back into the oven for several more minutes.
- 130g Philadelphia or another cream cheese · 75g powdered sugar · couple of teapoons of milk
- Let’s work on the topping while baking. Simply mix cream cheese with the sugar in another bowl with the hand mixer, until a uniform cream is formed. Sometimes it is necessary to add 1-2 teaspoons of milk, but it is not requisite.
- Garnish the cooled cupcakes with the cream and sprinkle with the rest of the pecans. Bon apetite!
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