Karottenkuchen Cupcakes mit VEGGY Sweet und Pistazien

Carrot Cupcakes with Vanilla and Pistachio Topping

60—70 Min

You don't necessarily have to have one big cake for your birthday — beautiful cupcakes are every bit as good, if not better. The carrots and apple sauce in the base make the cupcakes exceptionally moist, while our Veggy Sweet mix gives the cakes a wonderful hint of spice. And the phenomenal cream cheese butter frosting...indescribable!

Ingredients 2 Portions

Preparation

  1. 1

    To make the dough: Grate the carrots and mix thoroughly with the raw cane sugar. Allow to prove for at least one hour.

  2. 2

    Meanwhile, combine the apple puree, oil, sugar, bourbon vanilla sugar and Veggy Sweet mix.

  3. 3

    Then mix the flour, baking powder and ground cinnamon thoroughly and stir in the apple puree mixture. Finally, add the grated carrots, raisins and the chopped walnuts and stir thoroughly once more.

  4. 4

    Preheat the oven to 180°C (356°F).

  5. 5

    Line a muffin tin with suitable paper cases and pour the mixture into the cases. Bake in the oven for 45–50 minutes at 180°C (356°F) using the fan setting.

  6. 6

    To make the topping: Mix the softened butter with the sugar, cream cheese and bourbon vanilla sugar and use a piping bag to decorate the muffins when they have cooled. Decorate with Kotányi Chopped Pistachios if desired and enjoy.