Orange Ginger Carrot Cups
- Number of Servings: 12
Ingredients
1/3 cup unsalted butter, melted and cooled2 lb carrots (peeled), cut crosswise into 1-inch pieces (5 cups)1/2 cup flour1/2 teaspoon salt3 large eggs, separated1/4 cup sugar1 teaspoon finely grated fresh orange zest1 tablespoon finely grated fresh ginger1/4 teaspoon vanilla
Put oven rack in middle position and preheat oven to 350°F. Grease 12-cup muffin pan with PAM or other spray, or use cupcake wrappers (warning: carrot cups DO stick to cupcake wrappers a bit more than other cakes, but the wrappers mean you don't have to use extra fat to grease the sides. It's up to you!).
Cook carrots in boiling salted water in a 3- to 4-quart heavy saucepan, uncovered, until very tender, 15 to 20 minutes.
Drain carrots in a colander and puree in a food processor until very smooth, about 1 minute.
Whisk together flour and salt in a small bowl.
Beat together egg yolks, sugar, zest, ginger and vanilla in a large bowl with an electric mixer at high speed until thick and pale, about 3 minutes.
Reduce speed to low and mix in cake-meal mixture until just combined.
Add carrot purée and 1/3 cup butter and mix until just combined.
Beat whites in another large bowl until they just hold stiff peaks. Fold one third of whites into carrot mixture to lighten, then fold in remaining whites gently but thoroughly.
Divide batter among muffin cups. Bake until browned on edges and a wooden pick or skewer inserted into center of a carrot cup comes out clean, 40 to 45 minutes.
Cool in pan on a rack 5 minutes, then run a knife around edges of carrot cups and turn out onto a serving dish. Serve warm, although they are also delicious once they have cooled.
Number of Servings: 12
Recipe submitted by SparkPeople user THINEOWNSELF.
Cook carrots in boiling salted water in a 3- to 4-quart heavy saucepan, uncovered, until very tender, 15 to 20 minutes.
Drain carrots in a colander and puree in a food processor until very smooth, about 1 minute.
Whisk together flour and salt in a small bowl.
Beat together egg yolks, sugar, zest, ginger and vanilla in a large bowl with an electric mixer at high speed until thick and pale, about 3 minutes.
Reduce speed to low and mix in cake-meal mixture until just combined.
Add carrot purée and 1/3 cup butter and mix until just combined.
Beat whites in another large bowl until they just hold stiff peaks. Fold one third of whites into carrot mixture to lighten, then fold in remaining whites gently but thoroughly.
Divide batter among muffin cups. Bake until browned on edges and a wooden pick or skewer inserted into center of a carrot cup comes out clean, 40 to 45 minutes.
Cool in pan on a rack 5 minutes, then run a knife around edges of carrot cups and turn out onto a serving dish. Serve warm, although they are also delicious once they have cooled.
Number of Servings: 12
Recipe submitted by SparkPeople user THINEOWNSELF.
Nutritional Info Amount Per Serving
- Calories: 114.1
- Total Fat: 6.5 g
- Cholesterol: 66.8 mg
- Sodium: 139.4 mg
- Total Carbs: 11.9 g
- Dietary Fiber: 1.2 g
- Protein: 2.5 g
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