Carrot cupcakes

Carrot cupcakes

Total: 45 Min. | Active: 20 Min.
vegetarian
Nutritional value / piece: 390 kcal
, Fat: 27 g
, Carbohydrate: 30 g
, Protein: 5 g

Ingredients

12 pieces

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

Cake batter

125g butter, soft
150g sugar
2pinches salt
2 eggs
150g carrots, finely grated
1dl milk
180g white flour
1tsp baking powder

Caramel & vanilla frosting

60g sugar
2tbsp water
2dl full cream
75g butter, cut into pieces
1 vanilla pod, halved lengthwise, seeds scraped out
200g double cream cheese (e.g. Philadelphia)

Topping

2tbsp pumpkin seeds, roughly choped
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Utensils

For a muffin tin with 12 holes each approx. 7 cm in diameter, filled with muffin cases or greased

How it's done

Cake batter

Place the butter in a bowl, whisk in the sugar and salt. Add the eggs and continue to beat until the mixture becomes lighter in colour. Stir in the carrots and milk. Mix the flour and baking powder, stir into the mixture and transfer to the prepared tin.

Bake

For approx. 20 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool a little for about 10 mins., remove from the tin, leave to cool completely on a rack.

Caramel & vanilla frosting

Boil the sugar and water in a wide pan without stirring. Reduce the heat and simmer, shaking the pan occasionally until a light brown caramel has formed. Remove the pan from the heat. Add 50g of the butter to the caramel, allow to melt, stir well and leave to cool for approx. 15 mins. Combine the remaining butter with the vanilla and stir into the caramel with the cream cheese. Transfer the frosting to a piping bag with a serrated nozzle (approx. 10 mm in diameter) and pipe onto the cupcakes.

Topping

Sprinkle the pumpkin seeds over the cupcakes.

Good to know
Shelf life: Cover the cupcakes and keep in the fridge for approx. 2 days.

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