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CARROT CAKE CUPCAKES

PREPARATION

Carrot Cake Cupcakes are not just a hit at Easter. The great thing about this pastry is its incredible consistency and juicy taste. Just try it yourself and share these little delicacies with your loved ones.

I baked the cupcakes with Evelin König for the ARD Buffet show. Simply delicious! You can find the video for the recipe  here .

1. Preheat the oven to 180 degrees circulating air. Distribute the paper sleeves into the   muffin tin  .

2. In a bowl, combine flour, sugar, baking soda, and cinnamon.

3. In a second bowl, mix the walnuts with the coconut flakes, raisins and carrots.

4. In a large mixing bowl, beat the oil with the eggs, then add the mashed pineapple. Using a wooden spoon or spatula, fold in the flour mixture until just combined. Then add nuts, coconut, raisins and carrots. Fold in very loosely, do not whip vigorously!

5. Divide the batter evenly among the ramekins and bake in the preheated oven for 20 to 25 minutes.

6. After baking, let the cupcakes cool in the pan for 10 minutes. Then remove from the wells and let cool completely on a wire rack.

7. For the frosting, use an electric mixer to beat the butter and cream cheese until smooth. Add the lemon zest and juice, then slowly add the sugar. Beat vigorously for a few minutes at the highest level until the frosting is light and fluffy.

8. Decorate the cooled cupcakes with the frosting using a palette or a piping bag.

INFORMATION

  • For a 12-cavity muffin pan

INGREDIENTS

Cupcakes

  • 200 grams of flour

  • 175 grams of sugar

  • 1.5 tsp baking soda

  • ¾ tsp cinnamon

  • 75 g walnuts, crumbled

  • 50 g grated coconut

  • 50 grams of raisins

  • 150 g carrots, coarsely grated

  • 175 ml vegetable oil

  • 2 eggs

  • 125 ml pineapple puree (canned pineapple, drained and finely pureed)

 

frosting

  • 80 g butter, soft

  • 175 g cream cheese

  • 1/2 teaspoon finely grated zest from an organic lemon

  • 1/2 teaspoon lemon juice, freshly squeezed

  • 400 g powdered sugar, sifted

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