Carrot Cupcakes
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Ingredients
for
12
- For the Cupcakes
- 200 grams carrots
- 2 eggs
- 90 grams sugar
- 5 Tbsps vegetable oil
- 200 grams Sour cream
- 1 generous pinch Ground clove
- 1 generous pinch cinnamon
- 100 grams ground Hazelnuts
- 1 tsp Baking powder
- 2 Tbsps Cocoa
- 200 grams Pastry flour
- also
- 350 grams cream cheese
- 1 Tbsp Vanilla syrup
- 1 Tbsp lemon juice
- 12 Marzipan carrots
Preparation steps
1.
Line the wells of a muffin tin with paper liners. Preheat oven to 180°C (approximately 350°F).
2.
For the cupcakes, peel carrots and finely grate. Separate eggs and beat yolks with sugar, oil and sour cream. Fold in carrots. Beat egg whites with a pinch of salt until stiff. Mix clove, cinnamon, nuts, baking powder, cocoa and flour together. Add to egg yolk mixture, alternating with egg whites. Pour batter into paper liners and bake for 25-30 minutes. Remove from oven and cool for 5 minutes in muffin tin. Then remove and cool completely on a wire rack.
3.
Mix cream cheese with vanilla syrup and lemon juice and spread over cupcakes. Top each with a marzipan carrot and serve.
