Succulent carrot cupcakes with cream cheese frosting
Ingredients for 12 muffins
200 g carrots
200 g flour
100 g sugar
100 g ground almonds
1/2 tsp baking powder
1 sachet vanilla sugar
1 pinch of salt
1 egg (size M)
75 ml oil
100 ml yoghurt
For the frosting
250 g cream cheese
50 g butter
50 g powdered sugar
1 sachet of vanilla sugar
12 marzipan carrots
Preparation of carrot cupcakes
Place the flour, sugar, baking powder, ground almonds, vanilla sugar and a pinch of salt in a mixing bowl and mix together.
Peel and grate the carrots. Mix together with an egg, oil and yogurt using a mixer. Add the flour mixture and mix everything into a batter.
Line the muffin tray with paper or silicone cases and divide the batter evenly between the cases. Bake in a preheated oven at 180 degrees (fan oven) for about 20-25 minutes. Remove from the oven when golden brown and leave to cool.
Preparation of the frosting
Mix the cream cheese, butter, powdered sugar and vanilla sugar with a mixer.
Pipe the mixture into a piping bag with a nozzle and decorate the cooled muffins with the cream cheese frosting and top with marzipan carrots.
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