Iced Carrot CupcakesHoje para Jantar
2 cups sugar
1 cup oil
2 cups flour
1 teaspoon baking powder
100 grams Nutella
1 can condensed milk
35 grams cocoa powder
10 grams butter
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1For the cupcakes, preheat oven to 190°C (approximately 375°F).
2Peel and grate carrots and set aside.
3In a bowl, place eggs, sugar, oil and grated carrots.
4Mix until batter forms small bubbles.
5In another bowl, mix flour and baking powder and add gradually to carrot mixture.
6Line the wells of a muffin tin with paper liners.
7Fill each well with batter to about 2/3 capacity.
8Place a teaspoon of nutella in the middle of each cupcake.
9Stir gently with a toothpick to mix nutella with batter.
10Bake in preheated oven for 20 minutes.
11For the icing, mix condensed milk, cocoa powder and butter in a pan and bring to a boil.
12Simmer for 15 minutes, stirring constantly.
13Let cool completely.
14Spread icing over tops of cooled cupcakes.
15Decorate with sugar paste as desired.