Ingredients
- 250 g brown sugar can be replaced by plain white
- 200 g butter room temperature
- 4 egg
- 300 g flour
- 2 arb.sh. baking powder
- 1 arb.sh. ground cinnamon
- 500 g grated carrots Suitable for after juicing or should the juice be lightly squeezed
- 70 g chopped dark chocolate or chocolate droplets not necessarily
Instructions
- Turn on the oven to 180℃.
- Beat the butter with the sugar until fluffy.
- Stir the baking powder and cinnamon into the flour.
- Beat the egg into the butter, one at a time, and the flour a few tablespoons at a time, until no products remain.
- Add the grated carrots and the chocolate chunks to the batter. Mix well.
- Place the dough in the cupcake tins. Bake for 15-20 minutes, depending on the size of the cupcakes, checking with a wooden skewer - if you take the skewer out of the cupcake and it is covered in batter, it still needs to be baked.
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