Ingredients
Equipment
Method
For the mini cakes:
- Preheat oven to 356º F (180° C). Place cupcake liners in a cupcake pan for 12 cupcakes. Also, in a large bowl, sift the flour with the baking powder, salt and cinnamon powder. Mix with a spoon and set aside.
- Separately, in a blender or food processor add the sliced carrots along with the sugar, eggs, olive oil and vanilla extract. Blend for 30 seconds until the carrots are broken down and a homogeneous mixture is obtained.
- Add this mixture to the bowl with the flour and mix with a rubber spatula until all ingredients are perfectly integrated.
- Carefully pour the mixture into the 12 muffin cups filling each one to 3/4 of its capacity. Bake the cupcakes at 356º F (180° C) for approximately 20-25 minutes until they are done but not too browned or until a wooden toothpick comes out clean when inserted.
- Take the cupcakes out of the oven and let them cool down completely before decorating.
For the glaze:
- Melt the white chocolate. To do this, place it together with the oil in a heat-resistant bowl and melt in the microwave for 30-second intervals, that is, put it in the microwave for 30 seconds and take it out after this time to mix a little with a spoon. Repeat the process until the chocolate is completely melted (this prevents the chocolate from burning).
- To decorate the cupcakes, first level them by slightly cutting the part that protrudes from the surface to get a stable base, since they will be turned upside down. Then, place them with the narrower base upwards on a large tray or grid and cover them with the glaze. The glaze should drip slowly over the edges so that it looks like a sheet simulating a ghost.
- Before the chocolate dries up, put a couple of black edible pearls on each cupcake to simulate the ghosts eyes. That's it!