Carrot cupcakes

Carrot cupcakes

Carrot cupcakes are perfect for Easter.  The sponge cake with carrots is decorated with a creamy cream cheese frosting.  You can easily make the marzipan carrots yourself. 

INGREDIENTS

FOR THE DOUGH

160g carrots
250g sugar
3 eggs (size M)
125 ml neutral cooking oil (e.g. rapeseed oil)
200 g wheat flour (Type 405)
¼ tsp baking soda
½ tsp baking powder
1 pinch of salt
½ tsp cinnamon
50 g ground hazelnuts

FOR FROSTING

120g sugar
40 ml water
70 g egg white (from approx. 2 eggs, size M)
225g butter
1 tsp vanilla extract
120 g cream cheese (double cream level)

FOR THE DECORATION CARROTS (ALT. 12 MARZIPAN CARROTS)

120 g marzipan raw material
Some orange food coloring
Some baking cocoa
12 whole pistachios

PREPARATION

1st step
Line a muffin tin (12 cavities) with twelve paper cases and preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). 

For the dough, wash and peel the carrots and grate them into fine strips. 

Beat the sugar and eggs in a mixing bowl on the highest setting until creamy. 

Add oil.  Mix all dry ingredients in a separate bowl.

2nd step
First mix in the grated carrots, then add the dry ingredients to the dough.  Pour the dough evenly into the molds. 

Bake the carrot cupcakes in the preheated oven for about 20 minutes. 

Let the cupcakes cool completely on a wire rack.

3rd step
For the frosting, put sugar and water in a small saucepan and heat over medium heat. 

In the meantime, place the egg whites in a mixing bowl and whisk gently. 

As soon as the sugar syrup is 121 degrees and the egg whites are half whipped, pour the sugar syrup into the egg whites in a thin stream.