Camille are soft and light carrot, almond, and orange cupcakes; thanks to the absence of butter and milk, they are healthy and genuine, perfect for children’s breakfast or snack and definitely tastier than store-bought ones.
When my daughter was younger, I often made them, enjoying them at home for breakfast and also taking them to school. Every week, I made classic muffins or chocolate muffins and soft buffet mini pizzas allowing her to vary her breakfast and snack and ensuring she had good and genuine products.
Camille are delicious and very soft; with similar batter, I also created the carrot ring cake and the carrot, almond, and orange cake. These sweets are all dairy-free, making them perfect for those who cannot tolerate milk and derivatives.
The recipe is very simple, and the ingredients allow you to keep them for several days without losing their softness. If you have never tried them, now is the perfect time to enjoy a light and irresistible carrot cupcake.
Try also the other breakfast sweets:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 12 Pieces
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1-3/4 cups all-purpose flour
- 1 cup powdered sugar
- 3/4 cup almond flour
- 2-1/4 cups carrots (net weight after peeling)
- 3 eggs (medium)
- 5-1/2 tbsp peanut oil (or other oil of choice)
- 1/2 cup orange juice
- 1 tsp orange zest (grated)
- 1 packet baking powder
- 1 tsp vanilla extract
- 1 pinch salt
Tools
- 1 Bowl large
- 1 Food Processor
- 1 Electric Whisk
- 1 Spatula
- 2 Silicone Semi-Sphere Molds
Procedure
Wash the carrots, peel them, and weigh them. You need 250 g net weight.
Chop them roughly, place them in the food processor with the oil and orange juice, and blend until you get a smooth puree.
In a large bowl, beat the eggs with the sugar, add the vanilla, orange zest, almond flour, a pinch of salt, and mix well.
Add the carrot puree, gently stirring the mixture, and finally add the flour and baking powder previously sifted.
Pour the mixture into the appropriate semi-sphere molds, if you don’t have them, use a 12-cup muffin tin.
Bake the carrot cupcakes in a preheated static oven at 356°F for about 18/20 minutes. Do the toothpick test to check if they are done; if necessary, extend the cooking time by a few minutes.
Take them out of the oven, let them cool completely, unmold them, and serve them sprinkled with powdered sugar.
The camille are ready!
Tips
Storage
The camille can be stored for 3/4 days in a cake container without losing their softness.
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