|- All levels|
> 100 gr butter at room temperature
> 300 gr 35% cream
> Easter marzipan decorations
1 | In a stand mixer put the butter and the sugar (1) and beat with the help of a whisk.
2 | Add the egg yolks then the milk and the warm carrot juice.
3 | Mix the flour and the baking powder then pour it into the mixer and mix on low speed.
4 | Finally add the grated carrots, powdered hazelnuts, lemon zest and cinnamon.
5 | Empty this mixture into a bowl and then pour into the beater bowl the egg whites with 1/3 of sugar (2) and rise at medium speed.
6 | Once the whites have risen add the rest of the sugar and wait a few seconds.
7 | Gradually add the whites assembled in the first mixture then fill the molds to 3/4 of their height.
8 | Bake at 165 ° C rotating heat for about 20 minutes.
9 | Meanwhile beat the cream with the vanilla sugar and the mascarpone.
10 | Reserve in the fridge.
11 | Place the cream on the cold cupcakes using a pastry bag and decorate with the marzipan Easter decorations.