CARROT CUPCAKES

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CARROT CUPCAKES

Carrot cupcakes:

> 100 gr butter at room temperature
> 60 gr Sugar (1)
> 2 egg yolks
> 15 gr milk
> 15 gr carrot or orange juice
> 115 gr flour
> 10 gr baking powder
> 65 gr hazelnut powder
> Zest of 1 lemon
> 1 tbsp cinnamon Powder
> 2 egg whites
> 30 gr sugar (2)

Mascarpone cream:

> 300 gr 35% cream
> 330 gr vanilla sugar
> 100 gr Mascarpone

Deco:

> 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.

› Enjoy!