Teapot, sugar bowl and cup and saucer Villadeste Home This is my favorite season ever! No sun hot and muggy it much less cold and rain but a warmth that warms the soul ... To stay in theme with this season, today I present the greedy cupcake really nice (paper cups, stick with bunnies and flowers are the decoration) to the carrot cocoa and tonka bean accompanied by this service and romantic spring Villadeste home that goes well with Easter just around the corner, all accompanied by our Tea Time weekly by a nice cup of tea with vanilla and raspberry Pompadour, delicate and fragrant ideal to be consumed either hot or cold ...
the choice is yours ... then you look for tea at five in all by myself! Carrot cupcake, chocolate and tonka bean 200 g finely chopped carrots and dried with paper 2 eggs 120 ml sunflower oil 15 g cocoa Pinch of salt ½ tablespoon baking flour with starch 180 Molino Rossetto 150 g sugar cane tonka bean taste 200 ml cream colored sprinkles along the Whip eggs with sugar and a pinch of salt and add the oil flush.
Add flour, cocoa, baking powder (sifted before) and a nice sprinkling of tonka bean. Finally add the carrots, stir thoroughly and pour into cups and bake at 175 degrees for 20-25 minutes. Freshly baked put them on a wire rack to cool, whip the cream stiff and pour into a pastry bag and decorate the cupcake now cold.
If you wish, you can add flowers, sweets and so on. 
the choice is yours ... then you look for tea at five in all by myself! Carrot cupcake, chocolate and tonka bean 200 g finely chopped carrots and dried with paper 2 eggs 120 ml sunflower oil 15 g cocoa Pinch of salt ½ tablespoon baking flour with starch 180 Molino Rossetto 150 g sugar cane tonka bean taste 200 ml cream colored sprinkles along the Whip eggs with sugar and a pinch of salt and add the oil flush.
Add flour, cocoa, baking powder (sifted before) and a nice sprinkling of tonka bean. Finally add the carrots, stir thoroughly and pour into cups and bake at 175 degrees for 20-25 minutes. Freshly baked put them on a wire rack to cool, whip the cream stiff and pour into a pastry bag and decorate the cupcake now cold.
If you wish, you can add flowers, sweets and so on.
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