Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Carrot cupcakes
Crumble
To bake
How it's done
Carrot cupcakes
Beat the egg yolk with the sugar and salt until light and creamy. Stir in the lemon zest and juice, carrots, cinnamon, almonds and pecan nuts. Combine the flour and baking powder, add to the mixture. Beat the egg whites until stiff, carefully fold into the mixture. Divide the cake mixture between the prepared pots.
Crumble
Mix the butter, flour, pistachios, sugar and matcha with a fork until the mixture turns crumbly, spread the crumble on top of the cakes.
To bake
Approx. 30 mins. in the centre of an oven preheated to 180°C. Remove from the oven, leave to cool on a cooling rack. Decorate with marzipan carrots.
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