Dough
3 tablespoons Soya Canola Oil
1 large sanitized carrot
1 egg
1/3 cup sugar
3/4 cup flour
1/2 tablespoon baking powder
Covering
3/4 cup cold cream
1/2 cup chopped semi-sweet chocolate
Mass: peel the carrots and cut them into pieces. In a blender, blend the Soya Canola Oil, the shredded carrots, the egg and the sugar. Transfer the mixture to a bowl, add the flour and baking powder, mix well and set aside. Place aluminum cupcake tins on a baking sheet and paper cupcake liners inside. Spoon the batter into the molds and bake in a preheated oven at 180 °C for 30 minutes.
Covering: In the microwave, melt the chocolate and set aside. Use an electric mixer to whip the cold cream to the point of whipped cream. Add the chocolate and beat a little more just to blend. Pour the mixture into a piping bag and decorate the cupcakes.
