Carrot Cake Cupcakes for Easter|Buttermilk Glaze|Cream Cheese Frosting
Flavours & Frosting
Flavours & Frosting
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Ingredientes

  • 1 hour
  • 30 minutes Total Time: 1 hour, 30 minutes
  • 26-30 cupcakes Serving Size
  • 2 cups all purpose flour
  • 2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoon ground cinnamon pinch ground nutmeg
  • 1/2 teaspoon ground ginger
  • 3 L eggs
  • 3/4 cup buttermilk
  • 1 cup low fat milk
  • 1 tablespoon vinegar
  • 3/4 cup sunflower oil
  • 2 cups brown sugar
  • vanilla extract
  • 2 cups grated carrots
  • 1 cup canned pineapple
  • 1/4 cup shredded coconut
  • 1 cup chopped walnuts
  • 1/2 cup white granulated sugar
  • 3/4 teaspoon baking soda
  • 1/4 cup buttermilk
  • 50 g butter without salt
  • 3/4 teaspoon vanilla extract Cream Cheese Frosting
  • 150 g butter at room temperature
  • 300 g cold full cream cheese
  • 1 teaspoon vanilla extract
  • 2 cups sifted icing sugar pinch of salt

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