Purple carrot cupcakes
- Vegetarian
- Energy Kcal 216
- Carbohydrates g 25.1
- of which sugars g 15
- Protein g 3
- Fats g 11.5
- of which saturated fat g 1.54
- Fiber g 1.7
- Cholesterol mg 30
- Sodium mg 23
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 25 min
- Makes: 16 pieces
- Cost: Average
- Note plus the 30-minute resting time for the batter
PRESENTATION
Cupcake alle carote viola is, honestly, a super fun treat. And you know what? It instantly grabs your attention with its deep, violet color from purple carrots. These ancient carrots aren’t just about looks—they’re really, really packed with vitamins and antioxidants. Makes this ricetta cupcake carote viola way more interesting than your usual cupcake. They look wild, but, honestly, purple carrots taste pretty much like classic orange ones. What's cool? The cupcakes come out moist and soft, and that bold color? Comes from nature, not any food coloring. Plus, you’re getting some almonds in the mix—so the texture is richer, with a hint of nuttiness that works well with the sweet carrot flavor. Kids love these because of the color. But really, anyone who enjoys a twist on regular dolci con carote viola will probably grab one (or two, honestly).
Purple carrots aren’t just a fun trick for your eyes. Scientists have studied them as a natural way to add color to food. The rich pigments hold up well even after baking, so you get cupcakes that stay vivid and colorful without anything artificial. For real, that's especially nice if you’re into dolci salutari or just want something more natural in your snack rotation. Almonds and carrots make these cupcakes a bit more filling than usual bakery treats. Yet, they're still super tender and light. People sometimes compare this cupcake alle carote viola to other veggie-based desserts, like zucchini bread, but the pop of color and subtle almond flavor set it apart. Really do. Serve these at a birthday party or just as a weekend treat, and watch folks get curious about what’s inside. So here's the thing: it’s a simple way to make dessert feel special while sneaking in some good-for-you veggies. With so much going on for both taste and looks, this ricetta cupcake might just become your new go-to when you want something a little different.
- INGREDIENTS
- Ingredients for 16 cupcakes
- Purple carrots 2 cups (250 g)
- Almond flour 1 cup (100 g)
- Type 00 flour 1 ¼ cup (150 g)
- Potato starch ½ cup (50 g)
- Vegetable oil ½ cup (120 ml)
- Baking powder 4 tsp (16 g)
- Eggs 1
- Egg yolks 1
- Vanilla bean 1
- Sugar 1 cup (200 g)
- Milk 2 spoonfuls
- Lemon peel 1
How to prepare Purple carrot cupcakes
To prepare the purple carrot cupcakes, start by peeling the purple carrots 1, remove their ends and finely chop them in a mixer 2. With a stand mixer, beat the eggs together with the sugar until you get a well-light and frothy mixture 3;
at this point add the chopped carrots to the mixture 4, the cornstarch and all-purpose flour, almond flour, well-sifted baking powder 5, and the vanilla seeds extracted from the pod. Blend the mixture and also add the grated lemon zest (or orange) 6.
Lastly, add the seed oil little by little 7, mixing well. The batter should be very soft; if it isn't, add 1-2 tablespoons of milk at room temperature. Let the batter rest for about 30 minutes at room temperature; this way, the color of the purple carrot will blend with the other ingredients. Line a muffin tin with cupcake liners and with the help of two spoons fill each liner 8, leaving an inch from the top to prevent the mixture from spilling over during baking 9. Then bake at 356°F for about 25 minutes, checking the cupcakes' doneness with a wooden toothpick. Remove the purple carrot cupcakes from the oven and let them cool completely before decorating.