胡萝卜蛋糕松饼

胡萝卜蛋糕松饼

食谱由 帕特里克希尔

Patrick Hill 是 Thackeray 餐厅的主厨，最初加入团队时是 18.

萨克雷的精神是建立在出处之上的, 注重细节和创造力, 菜单提供可供所有人享用的餐饮选择.

原料

For the muffins:

  • 225ml Kentish Oils Original rapeseed oil
  • 225g Light brown sugar
  • 4 蛋
  • 1tsp Bicarbonate of Soda
  • 200g Grated carrots
  • 225g Self-Raising Flour

For the frosting:

  • 200g Soft salted butter
  • 400g Icing sugar
  • 200g Cream cheese (or Greek yogurt)

方法

To make the muffins:

  1. Weigh all your muffin ingredients into a mixing bowl, except the flour
  2. Beat until smooth
  3. Fold in the flour in thirds, incorporating as much air as possible
  4. Spoonerism 2 tablespoons of mix into each muffin cup
  5. Bake at 170°C for 18-20 分钟 (use a skewer to check if cooked through)

To make the frosting:

  1. Beat the butter & sugar until smooth
  2. Add the cream cheese in 2 batches
  3. Spoon or pipe onto your muffins when the cakes have cooled

在这个食谱中有特色