Carrot-Spiced-Cupcakes
Fluffy carrot-cupcakes with cinnamon-spiced-frosting. Perfect for cold winter weekends with a cup of tea or coffee!
Portionen: 12
Utensilien
- Pot
- Bowls
- Whisk
- Blender
- Muffin tray
- Piping bag
Zutaten
For the muffins:
- 4 carrots
- 150 g butter
- 120 g brown sugar
- 1 tsp vanilla extract
- 2 eggs
- 250 g flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 pinch salt
For the frosting:
- 7 tbsp butter
- 1 tsp cinnamon
- 1/2 tsp cardamom
- 1/2 tsp ground cloves
- 1/2 tsp ground ginger
- 50 ml cream
Zubereitung
For the muffins:
- Preheat the oven to 180 °C. Boil the carrots in hot water until soft for approx. 15-20 minutes. Combine soft butter, sugar, vanilla and eggs.
- Blend the carrots to a smooth purée. Add the carrot-purée as well as the other ingredients to the bowl and mix until the batter is smooth. Pour it into a muffin tray.
- Bake the muffins for approx. 20 minutes. Let them cool.
For the frosting:
- Add 2 tbsp butter, spices, cream and brown sugar to a pan and bring to the boil. Put it in a bowl and let it cool down in the freezer for approx. 15-20 minutes.
- Add the remaining butter and icing sugar to the cold mixture and whisk until creamy. Pour it into a piping bag and cool it, until it's firm enough to be piped on cupcakes.
- Use a piping bag to decorate the cupcakes. Sprinkle with cinnamon and serve.
Tipps
You can add some other spices such as nutmeg or pepper as well.
If you like autumnal spices, try this apple-yogurt-cinnamon cake!