Holidays are great. I never really appreciated them, If you are a lazy college student like me, it doesn´t really make a difference if it´s Tuesday or Sunday. But since I have to get up early every day to get to my internship I am really thankful for weekends and days off. I am using this long weekend to sleep in and get busy in the kitchen. We are having a big brunch with the family and I wanted to make an Easter recipe. I wasn´t exactly sure what to make though, I am no expert when it comes to traditional Easter recipes. I did however had a huge craving for carrotcake-cupcakes. And if carrots are good enough for the Easter bunny, they sure are good enough for cupcakes. So here we go!
Technically I am kind of cheating with this recipe because I have posted it before. But I love it so much and didn´t want to try a different recipe and be disappointed afterwards. Plus, the cream cheese topping is perfect. I have to admit, I think cupcakes are super cute but sometimes they are just to sweet and sugary. I am not a huge fan of the traditional topping made with butter and sugar but everybody is different. Feel free to try a different topping with this recipe and let me know how it goes.
Makes about 24 cupcakes:
375 g carrots (about 4-5)
250 g flour
3 TL baking powder
275 g sugar
1 tbsp. vanilla extract
Salt
250 g butter
1/2 TL cinnamon
4 eggs
100 g chopped almonds
100 g ground almonds
1) First, peel the carrots and grate them finely on a grater. In a bowl, mix flour, baking powder, sugar, vanilla extract, cinnamon and salt. Add the butter and the eggs. Finally add carrots and almonds. Divide batter among muffin cups, filling each 3/4 full.
2) Bake the cupcakes in the preheated oven at 175° for about 25 minutes. Let the cool completely before adding the topping.
For the topping:
200 g cream cheese
2 tbsp. cream
100 g powdered sugar
1) Mix cream cheese with the cream. Add powdered sugar and mix well with a mixer until you get a fluffy topping. Spread the topping generously on the cupcakes using a knife or a piping bag.
