CUPCAKE DE CENOURA CO BRIGADEIRO SUPER FÁCIL E FOFINHO | CUPCAKE DE CENOURA COM CHOCOLATE

In today's video, I'm going to teach you how to make a carrot cupcake with brigadeiro topping. Extremely cute, tasty and the best part is that it doesn't come off the pan. And for you who are arriving now here on the channel and are not yet subscribed, take the opportunity to subscribe, activate the notifications by clicking on the bell so you don't miss any news and like the video. And now, let's learn! The recipe is very simple, I'll start with the dough. Putting here in the blender 3 eggs, 200g of raw carrots. If you have the scale, use it because it's always better. A heavy carrot cake, right, so you don't make mistakes. If you don't have the scale, you can do it without it too. Then you will use that standard cup measuring cup of 240ml. You will use 1 cup plus 3 quarters of grated raw carrots. Always grate it because it's easier to level in the cup. When we cut it into pieces like this, it's hard to put the exact amount in the container. 100ml of oil and 1 cup of sugar. Now I beat these ingredients here in the blender until they form a very homogeneous mixture. Ready! Now I transfer this beaten mixture to a bowl. Look what a beautiful color, very orange, right? I add 1.5 cups of wheat flour without yeast. I mix gently with a whisk. And I finish with 1 tablespoon of yeast for cake. Simple as that, guys, the cupcake dough is ready. Now just put it in the molds. I already prepared the molds here. I'm going to bake it inside... I use the aluminum mold, but I like to use the paper one too. Because I think it's more practical that way, it doesn't dirty the aluminum one. Then it's easier to store. This mold here, I bought it at a confectionery store, there's no numbering. I bought it looking at the size. And this aluminum mold I have here, I've had it for many years. I'll even measure it here. Its mouth is 7.5 cm in diameter, 5.2 cm in height, and its bottom is 4 cm. So I just drop the paper mold here, and then, with the weight of the dough, it fits the mold in here. I like to use an ice cream spoon. Then I put it here, it's well portioned. One measure, and then it gets very full. Ready, I've filled them all, they yielded 15 units. And these cupcakes will be those that will be more chubby, you know? With that round top. If you want a very straight cupcake, then you need to put dough only up to half of the mold. Mine here are more full, they are more or less 3 quarters of the mold capacity, ok? My oven is already preheated, and now I take it there. While the cupcake is in the oven, I already prepare the frosting. In the pan I put a box of condensed milk, 2 tablespoons of powdered chocolate, I'm using 50%. A box of milk cream, and 100 grams of half-bitter chocolate. I'm using pure chocolate, it's not fractional coverage. Now I just mix everything and cook this brigadeiro, always stirring here on medium heat, until it reaches the peak point, which is a point a little above the filling point. Here, guys, I was forgetting, I'm going to put a little tip like this, a spoon, of butter, because this butter is optional, but it helps, as it is fat, it helps to give a shine, especially as it will be coverage, that is, it will be the sample, the sight, it is not a filling that is there in the middle of the mass, so it's nice to have a little more shine. Here it reached a filling point, which is that point where it starts to fall into blocks, make those little mountains at the top, but it's a little mountain that soon it spreads. To make it in the beak, well mounted, when I throw it here, it needs to fall into more consistent blocks and form the hill here without crumbling. So just keep stirring, that one hour the point arrives and it's very fast. Look, the brigadeiro has already reached the point, look how it starts to stick to the bottom of the pan, and when I throw it from the spatula, look how it falls like this, a little slower, it doesn't fall in such a continuous way, a heavier block, and the hill, look, mounted, it doesn't crumble, it doesn't go back into the brigadeiro, so at this time we already turn it off. Now I'm going to stir here very quickly, just to get this heat out of it, and take it off the hot pan to cool it down, and then we can decorate the cupcake. Here on the channel I have already taught other cupcake recipes, there is a traditional chocolate, vanilla recipe, there is a buttered recipe, there is also a healthy, salty cupcake recipe, all these recipes I will leave here below in the description for you to check later. Cupcakes ready, look how cute, guys, I did the toothpick test, it was less than 30 minutes, it was about 26, 27 minutes, the toothpick clean, I already took it out, they didn't extrapolate the mold, nothing, so even the aluminum is all clean. Now I immediately take it out of this aluminum mold, because if it stays here cooling, it ends up getting wet, it starts to sweat here, the paper gets wet, so we take it out, and then put it on a grid to cool it down. The brigadeiro has already cooled down completely, it is not cold, it is at room temperature, I put it in the pastry bag, pitanga beak 1M, but it can be a large pitanga beak, whatever you have. And here I'm just going to make a simple rosette, but look at the shine, and the texture of this brigadeiro, guys, what perfection. If you also want to make that mount, a little higher, then it's up to you. As it is already a very brigadeiro coverage, for me here it doesn't need filling, but if you want to fill the cupcake, you can also, this dough allows it. Here in the description I left a link to the cupcake video, also chocolate, where I teach the technique of filling it to be very perfect. Then you can also apply the same technique in this one. The validity of this cupcake is up to 2 days at room temperature, if the environment is very cool, the cupcake is always well covered, protected. In the fridge it lasts up to 5 days, if you like the cake a little cuter, just heat it up for a few seconds, about 20 seconds, more or less, in the microwave, with paper and everything, with the paper mold, no problem. Then it gets cute again. If you want, you can also freeze the cupcake ready, with the paper mold, but then I recommend, when you're going to freeze it, use the white mold, like the one I used. Colored molds, depending on the brand, the quality, can release color with the humidity of the freezer. So choose to use white molds, if you don't know the quality of a mold that you're testing for the first time. Guys, look how cute the cupcakes were. This carrot cake color was beautiful, this carrot cake color was beautiful, super yellow, very appetizing, and the contrast of this very chocolatey and shiny coverage is beautiful to live. And besides that, it was super tasty, extremely cute. Well, carrot cake with chocolate can't go wrong, right guys? And here in the cupcake version, it's not different either. And if you liked this video, don't forget to share it with a friend. Here on the screen, I separated some more options of very easy and tasty cupcakes, like this one, that I'm sure you'll love. See you next time, every Tuesday, Thursday and Saturday, always at 7 p.m. with new videos. And I'm staying here. Bye, bye.