The BEST Carrot Cupcakes Recipe

The BEST Carrot Cupcakes Recipe - Carrot cupcakes are perfect for Easter. The batter with carrots is decorated with a creamy cream cheese frosting. You can easily make the marzipan carrots yourself.

Servings: 12

INGREDIENTS

FOR THE DOUGH

160 g Carrots
250 g Sugar
3 Eggs
125 ml neutral edible oil (e.g. rapeseed oil)
200 g Wheat flour (Type 405)
¼ tsp Sodium bicarbonate
½ tsp Baking powder
1 pinch Salt
½ tsp Cinnamon
50 g ground hazelnuts

FOR FROSTING

120 g Sugar
40 ml Water
70 g Protein (of approx. 2 eggs, size M)
225 g Butter
1 tsp Vanilla extract
120 g Cream cheese (double cream)

FOR THE DECORATIVE CARROTS (12 MARZIPAN CARROTS)

120 g Marzipan paste
Some orange food coloring
Some baking cocoa 12
whole pistachios

INSTRUCTIONS

Line a muffin tin (12 troughs) with twelve paper cups, preheat the oven to 180 degrees top/bottom heat (convection: 160 degrees). For the dough, wash the carrots, peel and grate into fine strips. Beat sugar with eggs in a mixing bowl on high speed to a creamy mass. Add oil. Mix all dry ingredients in a separate bowl.

First mix in the grated carrots, then add the dry ingredients to the dough. Pour the dough evenly into the moulds. Bake the carrot cupcakes in a preheated oven for about 20 minutes. Let the cupcakes cool completely on a wire rack.

For frosting Put sugar and water in a small saucepan and heat on medium heat. In the meantime, put the egg whites in a mixing bowl and let them beat carefully. As soon as the sugar syrup is 121 degrees hot and the proteins are half whipped, pour the sugar syrup into the proteins in a thin stream.

The proteins are further whipped until the mass has cooled significantly. Cut the butter into small pieces and stir into the frosting together with vanilla extract. Stir the cream cheese by hand until smooth and mix in 3 tablespoons of buttercream. Then add the cream cheese mixture to the buttercream and whip everything together briefly.

Place the frosting in a piping bag with star spout and spray on the cupcakes. For the decorative carrots, dye the marzipan with food coloring. Divide the mixture into 12 equal portions and form into a carrot. Draw a few grooves with the knife. For a natural look, brush some cocoa on the carrots with a brush.

Cut the pistachio kernels lengthwise into strips and put 3-4 pieces as a carrot green above the carrot. Finely chop the remaining pistachios. Decorate each cupcake with a marzipan turnip and a few chopped pistachios. Store the Rübli muffins in the refrigerator so that they will keep for at least 3 days.