Please do not throw away that carrot pulp.
After making the carrot juice ( in our yesterday’s post Here),
the pulp was squeezed alittle
to remove more of the juice
and then the pulp was added
to make this carrot and
ice cream cupcakes.
INGREDIENTS
288g granulated sugar
250g butter
528g self raising flour
6 fresh eggs- large
458 g soft creamy ice-cream (flavour of choice)
6 fresh carrots; large
EQUIPMENTS
Sieve
Electric mixer
Juice extractor
Scale
Cupcake cases
Cupcake baking tray
Oven: temperature 150 degree celcius
jug
drinking glass
potato peeler
INSTRUCTIONS
STEP 1: To clean the carrots, scrape the carrots with the potato peeler.
(this prevents your carrot juice from discolouring)
STEP 2: Following your juice extractor manufacturer’s
instructions and put your carrot.
STEP 3: place sieve on top of the jug
(this is to sieve more of the carrot’s pulp
while the juice is being collected into the jug)
STEP 4: place pulp in a bowl (you can use it for carrot cake)
or you can discard it, if desired.
STEP 5: Put on the oven to the required
temperature 150 degree celcius.
Cream butter and sugar
together in the mixing bowl
until soft.
STEP 6: Add the eggs (beat if desired),
to the creamed butter and sugar.
STEP 7: continue mixing the eggs with
the butter and sugar until it looks
as if it is curdling.
(see picture below)
STEP 8: gradually, add the flour while mixing
STEP 9: mixture might be thick now,
add the ice-cream and continue mixing
with the mixer.
STEP 10: squeeze more of the carrot’s juice
from the pulp, and then add the pulp
to the mixture and mix.
STEP 11: place cupcake or muffin cases
in the muffin/ cupcake baking tray.
STEP 12: Fill muffin/cupcake cases with
mixture and bake in a moderate oven .
STEP 13: Cupcake could be iced or left plain.
Until next post.
Happy baking!