Carrot Cupcakes with Ricotta di capra

Tomasoni product
Tomasoni product
Otherinredients
250 g Ricotta di capra Tomasoni
300 g carrots
300 g almonds
300 g caster sugar
80 g plain flour for pastry
4 eggs
1 bag (2tsps) baking powder
2 tbsp icing sugar
freshly grated zest of 1 lemon
salt
small marzipan carrots to decorate
Difficulty
Difficulty
Easy
Preparation
Preparation
30 minutes
Cooking Time
Cooking Time
20 minutes
Course
Course
Dessert

In una terrina mescolate le uova con zucchero. Unite poi le carote grattugiate, le mandorle tritate, la buccia di limone, il sale e la farina setacciata.


Mix eggs and sugar in a bowl. Add grated carrots,ground almonds, lemon zest, salt, and flour. Finally, add baking powder. Spoon the batter into muffin cases and bake for about 20 minutes at 170°C. Once ready, wait until cool. Prepare the frosting by beating goat’s cheese Ricotta and icing sugar until fluffy. Spread the frosting over the cupcakes and decorate with marzipan carrots.


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