Grated Carrot Muffins with Topping
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Ingredients
for
12
- For the cupcakes
- 2 eggs (separated)
- 0.333 cup sugar
- 5 Tbsps vegetable oil
- 1 cup Sour cream
- 1 ½ cups carrots (peeled and finely grated)
- 1 cup ground Hazelnuts
- 1 tsp Baking powder
- 2 Tbsps Cocoa
- 1.333 cups flour
- ground cloves
- cinnamon
- For the cream cheese frosting
- 1 ½ cups cream cheese
- 1 Tbsp Vanilla syrup
- 1 Tbsp lemon juice
- 12 Marzipan carrots
Preparation steps
1.
Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4 and place paper cases in a muffin tin.
2.
Mix together the egg yolks, sugar, oil and sour cream. Stir in the carrots. Beat the egg whites with a pinch of salt until stiff.
3.
Mix the nuts, baking powder, cocoa and flour with a pinch of cloves and a pinch of cinnamon and gradually stir into the egg yolk mixture alternating between the flour mixture and the egg whites.
4.
Fill the mixture into the paper cases and bake for 25-30 min. Remove from the oven, leave to cool for 5 min then remove from the muffin tin and leave to cool on a wire rack.
5.
To make the frosting, mix together the cream cheese, vanilla syrup and the lemon juice and spread on top of the cupcakes. Decorate with the marzipan carrots.
