Carrot muffins with buttercream

Soft and tender muffins with a moist and fluffy texture that have a sweet citrus and cinnamon flavor.

Ingredients

• For test:
• Eggs - 3 pcs.
• Sugar - 120 g
• Vanilla sugar - 10 g
• Vegetable oil - 100 ml
• Orange - 1 pc.
• Carrot - 1 pc.
• Flour - 200 g
• Baking powder - 10 g
• Ground cinnamon - 0.5 tsp
• Ground nutmeg - 1/6 teaspoon
• For cream:
• Butter - 100 g
• Powdered sugar - 60 g
• For decoration:
• Carrot - 1 pc.
• Butter - 20 g
• Vegetable oil - 1 teaspoon
• Sugar - 30 g

Directions

1. Peel the zest from the orange with a fine grater.
2. Grate carrots on the same grater.
3. Beat 1 egg with sugar first.
4. Add vanilla and 2nd egg and only after complete beating - the 3rd egg.
5. Transfer the carrots to the whipped mass.
6. Add zest.
7. Pour in vegetable oil.
8. Pour flour, cinnamon, baking powder and nutmeg into a sieve. Sift everything into a mixing bowl.
9. After unhurried mixing with a spoon, a homogeneous pale orange mass will be obtained.
10. Divide the mixture into molds, filling them all the way to the top.
11. At 180 degrees, carrot muffins are baked for 15 minutes (readiness to check with a dry stick).
12. Products for small carrots.
13. To make small carrots, cut large carrots first into sticks, and then cut small torpedoes out of them.
14. In a frying pan, combine butter, vegetable and small carrots, which are sprinkled with sugar.
15. Stirring constantly, evaporate all the liquid and remove the torpedoes to dry.
16. Cream products.
17. Whip the ingredients for the cream.
18. Fill a pastry bag with the mixture.
19. Pour the cream onto the tops of the muffins.
20. Arrange caramelized carrots by attaching a green tail from a leaf of lettuce or parsley to it.