{"id":16057,"date":"2023-04-03T12:49:07","date_gmt":"2023-04-03T10:49:07","guid":{"rendered":"https:\/\/bud.nl\/?post_type=avada_portfolio&p=16057"},"modified":"2023-04-03T12:49:35","modified_gmt":"2023-04-03T10:49:35","slug":"chantenay-carrot-cream-cheese-cupcakes","status":"publish","type":"avada_portfolio","link":"https:\/\/bud.nl\/en\/recept\/chantenay-carrot-cream-cheese-cupcakes\/","title":{"rendered":"Chantenay carrot & cream cheese cupcakes"},"content":{"rendered":"

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<\/i><\/div>12 cupcakes<\/span><\/span><\/p>\n
<\/i><\/div>50 minutes<\/span><\/span><\/span><\/div>\n<\/div>
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For the cupcakes<\/b><\/b><\/p>\n

150 g soft brown sugar
\n200 grams of self-raising flour
\n1 tsp baking soda
\n2 tsp mixed herbs
\nzest of 1 orange
\n2 eggs
\n150 ml light olive oil
\n200 g Chantenay (pur\u00e9eed in a food processor)<\/p>\n

For the candied carrot toppers:<\/strong>
\n25g butter
\n25g soft brown sugar
\n12 small Chantenay carrots
\n12 small mint leaves<\/p>\n

For the topping:<\/strong>
\n100 g butter, soft
\n300 grams of cream cheese
\n100 g icing sugar, sifted
\n1 tsp vanilla extract<\/p>\n<\/div>

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Chantenay carrot & cream cheese cupcakes<\/h1><\/div>
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Heat oven to 180C\/160C fan\/gas 4 and line a 12-hole muffin tin with cases.<\/p>\n

In a large mixing bowl, mix the dry ingredients and orange zest.<\/p>\n

Whisk together the eggs and oil, then stir into the dry ingredients with the grated carrot.<\/p>\n

Divide the mixture between cases and bake for 20 mins until a knife poked in comes out clean.<\/p>\n

Meanwhile, put butter, sugar and small Chantenay carrots in a small pan and cook for 10 mins. Spoon onto a cooling rack and allow to cool<\/p>\n

For the icing, beat the butter together with the cream cheese, icing sugar and vanilla.<\/p>\n

When the cakes are cool, swirl the icing on top of the cakes, and then place the candied Chantenay carrots on top with a mint leaf.<\/p>\n<\/div>

\"Chantenay-carrot-cupcakes-3-731x1024<\/span><\/div>
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\u2014<\/strong> VEGETABLES<\/span><\/h4>\n<\/div>

Chantenay wortelen<\/span><\/h3>\n

The Chantenay carrot has a delicious full flavour and a good bite. They can be recognized by the triangular shape, soft skin and bright colours. The smaller and more compact the carrots, how better the taste will be. The carrot also retains its purple, yellow or orange colour when you cook it.<\/p>\n<\/div>

READ MORE<\/span><\/a><\/div>
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More recipes<\/h3>\n<\/div>
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