榛果胡蘿蔔燕麥杯子蛋糕 Hazelnut Carrot-Oat Cupcakes with Cream-Cheese Frost

原料

燕麥粉: 3/4 cup, 中粉: 3/4 cup, 粗鹽: 1/4 tsp, 蘇打粉: 3/4 tsp, 去皮榛果,烤過的: 7 tbsp, 榛果碎,切得很碎的: 1/4 cup, 榛果碎,稍微切一切: 3 tbsp, 植物油: 1/3 cup, buttermilk: 1/3 cup, 大雞蛋: 2個, 砂糖: 1 cup, 香草精: 1 tsp, 橙皮屑: 1 tsp, 胡蘿蔔絲: 1cup, 奶油奶酪,軟化的: 8ounce,226g, 糖粉: 1/2 cup

步驟

1預熱烤箱175°c,紙托放入模具中

2將粉類、蘇打粉、鹽、切細的榛果碎在一個碗中混合;

3在另一個碗中,混合油、buttermilk、砂糖、香草精、橙皮屑和胡蘿蔔絲;

4將3中的混合物,加入2的粉類中,攪拌至均勻即可,不要過度攪拌。

5將麵糊倒入紙杯中,3/4分滿,稍微抹平表面

6烤大約23min,直至蛋糕變得金黃,竹籤插入無粘連。在烤盤上冷卻15min,再轉移至烤架使之徹底冷卻。

7frosting:在一個小碗中,將奶油奶酪和糖粉攪拌至順滑,加一撮鹽調味;給蛋糕擠上frosting,再散上粗榛果碎

小技巧

1、buttermilk=1cup牛奶+1tsp白醋或者檸檬汁,攪拌均勻放置5min可用 2、粉類最好過篩


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