Carrot Cupcakes

Come Easter, we will delight our families with juicy carrot cupcakes, which are especially delicious in our Blechrein Black. Such a treat.

Ingredients for 12-14 cupcakes:

180 g of carrots

100 g of ground almonds

125 g of sugar

½ teaspoon cinnamon

125 ml of oil

2 eggs

125 g of flour

1 teaspoon baking powder

150 g cream cheese

50 g of powdered sugar

1 teaspoon lemon juice

2 tablespoons of chopped pistachios

Preparation:

Preheat oven to 200 °C.

Beat the eggs with sugar, oil and cinnamon until creamy. Add almonds and carrots. Mix flour with baking powder and stir.

Make muffins cups out of Blechrein Black by cutting the paper into 12x12cm squares.

Put the molds in a muffin tin and pour in the dough. Bake muffins for about 15-20 minutes.

For the frosting, mix the cream cheese with the lemon juice and the icing sugar and spread evenly on the cooled muffins with a knife.

Sprinkle the cupcakes with chopped pistachios.