"Camille", Italian carrot cupcakes

Camille The "camille" are a "Mulino Bianco" brand name for soft, light cupcakes, the main ingredient being carrot. The recipe can be replicated at home, thanks to its ease and speed of implementation. The delicate flavor of carrots contrasts the stronger tastes of lemon peel and bitter almonds.
The recipe here suggested employs amaretti biscuits - which are devoid of palm, canola or coconut oil - with the addition of Santal Ace Juice (an Italian-made product containing natural juice of orange, carrot and lemon) to enhance vitamins A, C and E. Here is a "light" recipe for Camille, only 100 calories per cupcake.


  • 1 whole, medium egg
  • grated zest of 1 biological lemon
  • 50 grams ACE or orange juice
  • 30 grams vegetable oil
  • 1/2 bag of cake yeast
  • 1 pinch of salt
  • almond flavoring (optional)
  • 100 grams sugar or sweetener to taste
  • 115 grams "00" flour
  • 50 grams amaretti biscuits
  • 100 grams fresh carrots
  • 15 ml of milk or soy milk

The Preparation

The preparation is very fast, so it is advisable to turn on the oven at 180 degrees Centigrade immediately. Since the mixture is very liquid all ingredients can be worked in a mixer.
  • Pour into the mixer the peeled carrots, cut into chunks, with the oil, the ACE (or orange) juice and milk, blend for a few minutes until you get a smooth, creamy puree;
  • add the whole egg and mix for a few seconds;
  • add the amaretti and flavour and blend for 2 minutes;
  • finally, add the flour and baking powder and blend for another 3 minutes.
  • Let the mixture rest for a few minutes, while you grease or oil the plum molds and dust them with flour. Pour about 3 cm high of compound into each mold.
  • bake at 180° centigrade for 20-25 minutes in a convection oven (air tends to dry the inside of the cakes so baking time should be shorter), or 30 minutes in a static oven.
  • When baking time is over, make the "spaghetti test" (inserting a toothpaste or a spaghetti into one cake to see if it is dry), let the oven slightly open for a few minutes, for the heat to decrease slowly, then take the camille out and wait for them to cool. Enjoy!