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This weekend, we made these carrot cupcakes with bacon, parmesan and dates. They were great. I was based on the recipe of the zucchini parmesan cakes, changing the ingredients for a combination that was very tasty. They're ideal to go and children they also love them.
I used a tray of individual molds, made of silicone. You can also use flan or muffin molds. With my mold, 6 units came out, they have a medium size, a large muffin type.
Carrot cupcakes with bacon and dates
Some carrot cakes with onion, bacon, parmesan and dates, ideal to go.
Equivalences with TM21
More information - Zucchini Parmesan Cakes
In step 5, when sautéing, do you add oil?
Hi carmen. I did not add oil because the fat from the bacon and the same steam from the onion is enough. But if you put less bacon or remove the fat, you should put at least a teaspoon of oil. Whoever does not add bacon, will need a couple of tablespoons, about 25 ml. A hug!
Hello, your recipe is very interesting. One question, is it not necessary to add some oil to sauté the onion, carrot and bacon ??? Or is the fat released by the bacon enough ??.
Thank you
Hello Mercedes. No, I didn't add oil because, in effect, everything is sautéed with the fat from the bacon and the same steam from the onion. But if you put less bacon or remove the fat, you should put at least a teaspoon of oil. Whoever does not add bacon, will need a couple of tablespoons, about 25 ml. A hug!
It looks delicious!
Thanks! It's very good, you'll see!
Hello Ana, I follow all your recipes and I love them. I have a question, could I make this recipe in the varoma, instead of using the oven? The blue cheese cakes are put in the varoma. Thank you.
Hello Blanca. I have not tried it in Varoma, really. But I don't quite see it with the flour. What are blue cheese cupcakes? Can you pass me the recipe? Thank you. A kiss!
Hello Ana, for me it is a pleasure to share with you the recipe for blue cheese cakes or puddings. The ingredients are:
2 eggs (at room temperature), a few drops of lemon juice, 130 g. milk, 90 g. chopped soft blue cheese,
40 g. of flour, 1/2 teaspoon of salt, butter to grease the individual molds and 500 g of water.
1. Place the butterfly. 2. Separate the yolks and put the whites in the glass with the lemon drops. Beat 2 min.vel.3 and a half. When you are, pour into a bowl and cool. 3. Remove the butterfly. Pour the milk, cheese, flour and salt into the glass and prog. 3min.30sec./100ºC/vel.2ymedio. Let cool to 50º. Now add the yolks and mix 30sec./vel. 4
Add this cream to the reserved whites, mixing carefully with enveloping movements.Pour the mixture into greased and floured molds.Place in the VAROMA container.Put the water in the glass and place the Varoma container.Program 18min./Varoma/vel.1 .When they are, turn the custards, unmold and serve with a small salad to taste.
Try them, they are great.
These also have flour, that's why I asked you to make them at the Varoma. All the best.
Mmmhh .. Blanca, I love it! I will do them soon. Well, the truth is that if these suit you, I think the others will also suit you, because they are almost the same amounts. We'll try it next time, okay? A kiss and thank you very much, beautiful!
Hi Ana, I don't have small molds, could I do it in a plum cake mold or similar? Thank you!!!
regards
Well, I dare not tell you, Rosa. Theoretically, it would need more oven time and a lower temperature, but since the interior is quite spongy, I can't tell you without testing how long and what temperature would be good. If I had to, I would try 180º and after 40 minutes, I would puncture the center with a skewer stick to see how the texture is going. If you dare, please inform me and so, together, we are testing new versions. A hug!
Good night Ana, in this recipe, is it not yeast? thanks greetings
Hola!
No, this recipe does not contain yeast. Although if you want it to be fluffier you could add 1 teaspoon (coffee size).
Regards!
Mayra