Camille are delicious carrot cupcakes, soft and fragrant, loved by both adults and children for their simple and genuine taste. Perfect for breakfast, a snack, or a moment of indulgence, Camille bring the authentic flavor of simplicity to the table.
If you have an air fryer:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 6 oz carrots (peeled and trimmed)
- 2 eggs
- 1 1/8 cup all-purpose flour
- 1/4 cup orange juice
- 1 grated orange zest (untreated)
- 1/2 cup granulated sugar
- 1/3 cup sunflower oil
- 2 1/2 tsp baking powder
- salt (a pinch)
- 3 drops orange flavoring
- 3/4 cup almond flour
Tools
- Air Fryer
- Silicone Spatula
- Electric Mixer
- Aluminum Pans
Steps
To prepare the camille, wash the carrots, peel them, and cut them into slices. Place the carrots in a blender, add the sunflower oil and orange juice, and blend everything until creamy.
Next, crack the eggs (they should be at room temperature) into a bowl, add the sugar, and begin whisking at maximum speed with an electric mixer. When the mixture is light and frothy, add the blended carrots, grated orange zest, and orange flavoring, and continue mixing.
Sift the flour with the baking powder, add the almond flour (if almond flour is unavailable, you can grind whole almonds into powder) and gradually add everything to the mixture, continuing to stir.
Take the aluminum molds, grease and flour them, and then fill them 3/4 full with the batter. Alternatively, you can line the aluminum molds with paper liners.
Place the molds on a baking tray and bake in a static oven at 350°F for about 18-20 minutes.
To ensure they are cooked, perform the toothpick test: insert it into the center of the muffin, and if it comes out dry, they are done. If needed, extend the baking time by another 2-3 minutes.
Once cooked, remove the camille from the oven and let them cool on a wire rack. Once cooled, enjoy them, and if desired, dust them with powdered sugar.
Storage
The camille can be stored for 3-4 days in an airtight container.
