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- Potted carrot cupcakes
Potted carrot cupcakes
Nutrition facts per serving:
- Energy in kcal about 390
- Fat about 23g
- Carbohydrates about 32g
- Protein about 10g
This is needed
This is needed
for 8 people
Carrot cupcakes
- 3 egg yolks
- 1 pinch salt
- 1 organic lemon, use half of the grated zest and half of the juice
- 80 g sugar
- 250 g carrots, finely grated
- 1 pinch cinnamon
- 150 g ground almonds
- 50 g white flour
- 50 g pecan nuts, coarsely chopped
- 0.25 tsp baking powder
- 3 egg whites
Crumble
- 100 g white flour
- 50 g butter, melted, left to cool
- 1 tsp Kitchen matcha
- 2 tbsp chopped pistachios
- 1.5 tbsp sugar
To bake
- 8 marzipan carrots
Tools
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- 8 mini silicone plant pots (each approx. 100 ml), fully lined with baking paper
And that's how it's done
And that's 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.
