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.
Even more delicious Easter recipes:
Easter recipe: Eggs in a jar
Baking an Easter nest: recipe for small yeast wreaths
Vegan carrot and nut cupcakes
Sweet bunny snouts: quick shortcrust cookies on a stick
Colorful Easter meadow: Yoghurt cake with fresh strawberries
Egg salad with prawns and dill
Easter bunny cake with cocoa icing
Rack of lamb with garlic vegetables
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