"Camille", Italian carrot cupcakes

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 Preparation

• 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!