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
Batter
Caramel
Frosting
Utensils
For a muffin tin with 12 holes, each approx. 7 cm in diameter, filled with muffin cases or greased
How it's done
Batter
Place the butter in a bowl, mix in the sugar and salt. Add the eggs one at a time. Using the whisk on a mixer, beat for approx. 5 mins. 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.
To bake
Approx. 25 mins. in the centre of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, remove from the tin, leave to cool completely on a rack.
Caramel
Bring the sugar and water to the boil in a wide pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Remove the pan from the heat. Pour in the cream, cover and simmer over a low heat until the caramel has dissolved, then remove the lid and reduce for approx. 5 mins., leave to cool.
Frosting
Mix the butter and the vanilla seeds, add to the caramel along with the cream cheese and mix well. Transfer the frosting to a piping bag with a serrated nozzle (approx. 10 mm in diameter) and pipe onto the cupcakes. Sprinkle the pumpkin seeds on top.
| Shelf life: | Cover the cupcakes and keep in the fridge for approx. 2 days. |
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