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Carrot and Apple Cupcakes with Vanilla and Caramel Topping

fill your kitchen with baking aromas

Carrot and Apple Cupcakes with Vanilla and Caramel Topping
  • 100 ml milk
  • 300 ml heavy cream
  • 70 g sugar
  • 3 × egg(s)
  • 360 g yogurt
  • 30 g butter
  • 0.5 g salt
  • 120 g flour
  • 3 × carrot(s)
  • 6 g cinnamon
  • 2 × apple
  • 1 × vanilla bean(s)
  • 120 g wholegrain wheat flour
  • 130 g brown sugar
  • 4 g baking powder
  • 40 g roasted rolled oats
  • 50 g roasted walnuts
  • 100 g raisins soaked in rum
  • 30 ml water

Ingredients

  • 100 ml milk
  • 300 ml heavy cream
  • 70 g sugar
  • 3 × egg(s)
  • 360 g yogurt
  • 30 g butter
  • 0.5 g salt
  • 120 g flour
  • 3 × carrot(s)
  • 6 g cinnamon
  • 2 × apple
  • 1 × vanilla bean(s)
  • 120 g wholegrain wheat flour
  • 130 g brown sugar
  • 4 g baking powder
  • 40 g roasted rolled oats
  • 50 g roasted walnuts
  • 100 g raisins soaked in rum
  • 30 ml water
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Preparation

Carrot and Apple Cupcakes

Stir the eggs with the sugar until frothy. Mix the apples, carrots, rum raisins, walnuts and yoghurt and stir in with the frothy eggs. Mix all the dry ingredients and stir into the mixture with the butter. Fill the mixture into moulds and bake for 25 minutes at 180 °C in a preheated convection oven.

 

Preparation of the Vanilla and Caramel Topping:

To prepare the caramel sauce, mix the sugar with the water and boil until a light caramel is formed (do not stir after boiling). Deglaze with the milk and briefly bring the mixture to the boil again if there are still any pieces of sugar left in it.

 

Cut the vanilla pods lengthwise and scrape out the marrow. Add to the caramel sauce and mix with the heavy cream. Pass the mixture through the iSi Funnel & Sieve directly into a 0.5 l iSi Whipper. Screw on 1 iSi Cream Charger and shake vigorously. Cool the filled Whipper in the refrigerator for 1-2 hours.

 

Crown the chilled cupcakes with the topping. Enjoy immediately.

 

Caution: The caramel is very hot! Use heat protection when touching Gourmet Whip!

 

iSi tip:</3>

200 ml of ready-made caramel sauce can also be used instead of the homemade sauce.

 

Double the ingredients for a 1 l iSi Whipper. Screw on 2 iSi Cream Chargers, one after the other. Shake vigorously after attaching each Charger. Halve the ingredients if using a 0.25 l iSi Whipper.

 

Recipe by Christine Egger, pastry chef, Art Cooking, Vienna (Austria)

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