Captcha (recipe): carrot dessert

Capcake is a fashionable dessert, which is becoming increasingly popular in Russia. It is a mini-cake (we have such a bake called a cake or cake) for one person, baked in individual portions and decorated with a cream top on top.

In countries of Western Europe, Old England and North America, capcake is extremely popular, it is served for children's birthdays and family holidays. This dessert in a variety of options is present in the menu of restaurants and cafes.

Some interesting facts

The first mention of the kapekki appear in cookbooks in the late 18th - early 19th century. In the culinary book of American Amelia Simmons in 1796 the first recipe of a light cake baked in small cups was recorded.

Eliza Leslie in 1828 in the book "75 recipes for baking, cakes and sweets" to the original little cake gave the name - a capcake.

The cakes were baked in a ceramic mold of the size c with a tea cup. Hence the name - cupcake ("cup cake").

Sometimes the cake is called fairy cake. On the birthdays of their children they are still presented as a gift from a fairy fairy.

The capcas are baked according to the recipes of large cakes, but because of the small size this process is much faster.

Flour, eggs, butter, sugar, milk are products from which classic capkakes are baked.

The recipe is carrot, chocolate, curd, stuffed with berries and jams, decorated with whipped cream and cream, with crumbs of nuts, candied fruits and chocolate - all this is about a fashionable mini-cake - capkake.

The energy value of the capcake

A capcake, like all desserts with flour, is a high-calorie product. A hundred grams of mini-cake contains:

• Fats - 13 grams;
• Proteins - 5.5 grams;
• Carbohydrates - 48.6 grams.

The energy value is 312.2 kilocalories.

Classic Capacitive

For baking classic capcake requires a small set of available products, one and a half hours of free time and the desire to cook a delicious treat for yourself and your loved ones.

For baking cakes, individual forms are needed for cakes or muffins: silicone, metal or paper.

Required products:

• Wheat flour of superior quality - 1.5 cups;
• Eggs of chicken - 2 or 3 pieces;
• Sand sugar - 2/3 cup;
• Baking powder - one and a half teaspoons;
• Salt food - a quarter teaspoonful;
• Butter - 150 grams;
• Milk - 1/2 cup;
• Vanilla - to taste;
• Glaze - to taste.

The oven should be turned on, grease the molds.

Mix flour, baking powder, salt. Combine the eggs and sugar, whip with a mixer, gradually adding oil and vanilla, until the foamy cap appears. Next, without turning off the mixer, pour half of the flour mixture, pour the milk, then the rest of the flour. All mix well. The dough should be semi-liquid and free of lumps.

Fill the baking molds with 2/3 of the test, put in the oven and bake for about 10 or 15 minutes. The readiness of the capcake is determined by a wooden stick: when piercing the product, it must remain dry.

Ready to take the capkake from the oven, decorate the glaze and serve it on the table.

Caps: carrot recipes

Recently, sweet bakery with the addition of carrots is gaining popularity. It combines two desires: pamper yourself with a delicious dessert and at the same time keep your waist and your health.

Carrot cakes, a recipe with the photos of which are offered below, are no exception. Carrots are a vegetable containing many useful vitamins and microelements. When it is heat treated, the content of antioxidants increases (in baked vegetables, they are 33 percent more than in raw). Moreover, beta-carotene, contained in carrots, is assimilated in a larger volume when consuming cooked or baked root vegetables.

Carrot capcake, the recipe of which is proposed in this article, delicious and tender, is free from the specific taste of carrots and is easy to prepare.

Required cake products:

• Eggs of chicken - 2-3 pieces;
• Flour - 1 glass (250 ml) with a slide;
• Sand sugar - 200 grams;
• Sour cream - 2 tablespoons;
• Carrots - 200 grams (grated on a coarse grater);
• Sunflower oil - 120 grams;
• Vanilla - 1 teaspoon;
• Cinnamon - 2 teaspoons;
• Nutmeg - 1/2 teaspoon;
• Raisins - 1 tablespoon;
• Walnuts - 1 tablespoon;
• Baking powder - 1 teaspoon;
• Salt - to taste.

For the cream you need:

• Sand sugar - 200 grams;
• Butter - 125 grams;
• Cheese soft curd - 250 grams;
• Vanilla - to taste.

Combine the flour, cinnamon, nutmeg, salt, baking powder. In a separate container, combine the eggs with sugar, add sunflower oil, sour cream, vanilla, mix everything thoroughly.

Then, in a mixture with eggs gradually, constantly stirring, pour the mixture with flour. Then add carrots, raisins, walnuts (grinded).

Stir the dough well and pour into the baking dish.

Attention: the molds are filled with 2/3, when baking, the capcake will increase in size.

Put the bake in a preheated to 180 degree oven for about 30 minutes.

Ready-made capcakes ("Carrot" recipe) is taken out of the oven and cooled.

To prepare the cream, mix softened butter, cheese (from the refrigerator), vanilla and granulated sugar. Mix the mixture with a mixer.

Garnish the tops of capcas with cream or inject the cream inside the cupcakes.

Delicious cakes

Recipe "Carrot", which is offered for baking, can be slightly changed. Not all components are always there. Some can replace or add their own.

For example, you can try carrot cakes (Andy Shef's recipe) with forty grams of canned pineapple (slices) and with less sugar. In the capcake you can add zest of lemon or other citrus fruits, sublimated berries, ginger.

Experiment using a classic recipe, cook with fiction and love.

Bon Appetit!