Spicy carrot cupcakes with tangerine filling and buttercream

Carrot cupcakes with tangerine cream are an exquisite, bright and elegant delicacy that will not leave anyone indifferent. Delicate spicy dough with cardamom, cinnamon and ginger is ideally complemented by delicious tangerine cream, and a delicious cream cap makes the taste of cupcakes even richer.

Ingredients

• For test:
• Wheat flour - 80 g (3 tablespoons)
• Whole wheat flour - 80 g (3 tablespoons)
• Brown sugar - 170 g (1 cup with a capacity of 200 ml)
• Eggs - 2 pcs.
• Salt - 1 pinch
• Baking powder - 1 teaspoon
• Soda - 1 teaspoon
• Vegetable oil - 150 ml (¾ cup with a capacity of 250 ml)
• Carrots - 200 g (≈ 1 large carrot)
• Ground cardamom - 1 pinch
• Ground cinnamon - 1 pinch
• Ground ginger - 1 pinch
• For the tangerine cream:
• Tangerines - 400 g (≈ 3 pcs.)
• Orange (for zest) - 2 pcs.
• Sugar - 75 g (3 tablespoons)
• Eggs - 4 pcs.
• Butter - 60 g
• For buttercream:
• Butter - 100 g
• Powdered sugar - 50 g (2 tablespoons)
• Cream cheese - 300 g
• Vanillin - 1/3 teaspoon

Directions

1. We prepare products for the preparation of carrot cupcakes with tangerine cream.
2. In the process of cooking, we will need paper capsules for cupcakes (12 pcs.).
3. Pour water (400-500 ml) into the pan and put it on heat.
4. We clean the tangerines and squeeze the juice out of them. We filter. We should get 120 ml of juice.
5. Using a grater, remove the zest from two oranges.
6. Separate 4 yolks.
7. Add to the yolks 2 teaspoons of grated orange zest, sugar and pour in tangerine juice.
8. Stir and set the bowl on a saucepan of boiling water (in a water bath). Stirring constantly, bring the mass to a thickening (at least 10 minutes).
9. We put 60 g of butter in the cream. We mix.
10. Strain the cream and cool completely.
11. Then we send it to the refrigerator for 2 hours.
12. We turn on the oven at 180 degrees.
13. We fill the form for cupcakes with paper molds.
14. Peel the carrots and rub on a fine grater.
15. Sift two types of flour.
16. We put sugar, salt, baking powder and soda.
17. Add the remaining orange zest.
18. Combine vegetable oil and eggs.
19. We beat.
20. Gradually add the dry mix. We beat.
21. Add carrots and mix.
22. We fill the prepared molds with dough for 2/3 of the total volume of the molds.
23. We send it to the oven for 20-25 minutes and bake at 180 degrees.
24. We check the readiness of baking with a wooden skewer - it should come out of the dough dry and clean.
25. Let the pancakes cool in the pan for 10 minutes, then cool completely on a wire rack.
26. Combine soft butter with powdered sugar.
27. Whisk for 10 minutes.
28. Add cream cheese and vanilla. We beat.
29. Remove the center from cupcakes with a knife and a teaspoon.
30. Fill the centers with tangerine cream.
31. Using a pastry syringe or a pastry bag, decorate the top of the cupcakes with buttercream.
32. Spicy carrot cupcakes with tangerine filling and butter cream are ready.