Baby carrot cupcakes with spice frosting

75 mins

Baking

Desserts

Can baby carrot cupcakes be delicious? Definitely! Try this unique mixture of bananas, pineapple, dates, mascarpone and whipping cream.

Preparation

Cupcakes: Preheat the oven to 185 °C. Beat the eggs in a bowl and mix with the oil. Mash the bananas and also mix in. Cut the pineapple into small pieces (or roughly chop in a blender) and place on a clean tea towel. Tightly squeeze the tea towel over a second bowl to collect the juice (keep the juice for the frosting). Add the pineapple pieces to the egg and banana mixture and mix well. Cut the dates open and remove the cores. Slice finely and stir into the egg mixture. Sieve the vanilla powder, flour, Hermesetas Granulated, baking soda, baking powder, salt, cinnamon, nutmeg and ground cloves together in a bowl. Add to the egg mixture and mix into a smooth dough. Peel the baby carrots and grate finely. Add the grated carrots to the mixture.
Pour the mixture into the cupcake moulds and bake in the oven for approx. 20-25 minutes. Carefully poke a wooden toothpick into a cupcake if necessary. If dough sticks to the toothpick, the cakes are not quite ready.
Frosting: Place the mascarpone into a bowl. Beat the whipping cream until it is firm. Carefully add to the mascarpone. Mix together to form a velvety mixture. Scrape out the seeds from one vanilla pod, add to the mascarpone mixture and stir in. Add one tablespoon of pineapple juice to sweeten the frosting and mix well. Add more pineapple juice as needed. Place it into a piping bag and decorate the cupcakes.

1501

357

kcal

protein g

carbohydrates g

fat g