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. And the phenomenal cream cheese buttercream frosting...indescribable!
Ingredients 2 Portions
For the dough
- 300 gCarrots
- 50 gRaw cane sugar
- 120 gApple puree
- 70 mlRapeseed oil
- 125 gSugar
- 140 gFlour
- 1 tsp.Baking powder
- 50 gRaisins
- 50 gWalnuts, chopped
- 1 tsp.Cinnamon, Ground
- 2 tsp.Bourbon Vanilla Sugar
- 0.5 tsp.Allspice, Ground
For the topping
- 120 gButter
- 250 gCream cheese
- 60 gPowdered sugar
- 2 tbsp.Pistachios, chopped
- 1 tsp.Bourbon Vanilla Sugar
Preparation
- 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
Meanwhile, combine the apple purée, oil, sugar, bourbon vanilla sugar and allspice.
- 3
Then mix the flour, baking powder and ground cinnamon thoroughly and stir in the apple purée mixture. Finally, add the grated carrots, raisins and the chopped walnuts and stir thoroughly once more.
- 4
Preheat the oven to 180 °C (356 °F).
- 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
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 chopped pistachios if desired and enjoy.
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