Ingredients:
- 100 g of Ruggeri spelt flour
- 120 g of purple carrot pulp (after cleaning the carrots, cook them for 30 minutes in boiling unsalted water, drain them while still hot and mash them. Leave to cool)
- 50g dried cranberries
- 80 g of soft butter
- 100 g of brown sugar
- 100 ml of cream / or yogurt if you prefer a lighter version
- 2 large eggs
- 1 tablespoon baking powder
- ½ teaspoon vanilla extract (seeds)
For decoration:
- whipped cream + two tablespoons of icing sugar
- purple dye
- blueberry compote
- sugar hearts
For decoration:
- Fresh strawberries and/or chopped pineapple
- Pistachios (grain)
Procedure:
Preheat the oven to 180°C and place the paper cups in the cupcake (or muffin) moulds.
In a large bowl, beat the soft butter and brown sugar until frothy. Add the eggs and carrot pulp.
Sift the flour with the baking powder and add it to the rest of the ingredients. Alternate the flour mix with the cream (or yogurt, as I did) and finally add the cranberries and a little vanilla seeds.
Using an ice cream scoop or a piping bag, fill the cupcake liners with the cupcake batter and bake for about 25 minutes (the oven must not be fan-assisted). Leave to cool for at least an hour.
In the meantime, whip the whipped cream with the icing sugar and add the food coloring to your liking (just two tips are enough). I had fun decorating the cupcakes: I decorated with the help of a spatula, but you can also use a piping bag, and finally I added the sprinkles and a little blueberry compote!
