Potted carrot cupcakes

Potted carrot cupcakes

45 Min. Active
1 hr 15 Min. Total
463 kcal per piece
Nutritional value / piece: Fat: 25 g, Carbohydrate: 41 g, Protein: 12 g

Junior chef

Two stars mean: The best chefs are required here, who weigh, cut, knead, shape and fill soft ingredients.

Utensils

  • 8 mini silicone plant pots (each approx. 100 ml)
  • Baking paper
  • Baking tray
  • Bowl
  • Cooking spoon
  • Flat grater
  • Fork
  • Knife
  • Lemon grater
  • Lemon squeezer
  • Pan
  • Rubber spatula
  • Tablespoon
  • Teaspoon
  • Whisk
  • small bowl
  • Cutting board

Ingredients

8 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Carrot cakes

3 egg yolks
80 g sugar
1 pinch salt
1 organic lemon
250 g carrots
50 g pecan nuts
1 pinch cinnamon
150 g ground almonds
50 g white flour
¼ tsp baking powder
3 egg whites

Crumble

50 g butter
100 g white flour
2 tbsp chopped pistachios
1 ½ tsp sugar

To bake

8 marzipan carrots
1 tbsp chopped pistachios

How it's done

The kids can help at the marked areas .

Carrot cakes

3 egg yolks
80 g sugar
1 pinch salt
1 organic lemon
250 g carrots

Beat the egg yolk with the sugar and salt until light and creamy.Grate the lemon, squeeze out the juice, peel the carrots, grate them finely.

50 g pecan nuts
1 pinch cinnamon

coarsely chop the pecan nuts and mix everything with the cinnamon into the egg mixture.

150 g ground almonds
50 g white flour
¼ tsp baking powder
3 egg whites

Mix the almonds, flour and baking powder and add. Beat the egg whites until stiff, carefully fold into the mixture. Line the pots with baking paper. Fill the pots with the mixture.

Crumble

50 g butter
100 g white flour
2 tbsp chopped pistachios
1 ½ tsp sugar

Melt the butter in a pan, leave to call. Mix the butter, the flour, pistachios and sugar with a fork until the mixture turns crumbly, spread the crumble on top of the cakes.

To bake

8 marzipan carrots
1 tbsp chopped pistachios

Approx. 30 mins. in the centre of an oven preheated to 180°C. Remove from the oven, leave to cool on a cooling rack. Decorate with marzipan carrots and pistachios.

Purchase ingredients now

Our recommendations

Similar recipes

20170809_fooby-app-banner-de

FOOBY App: Hol dir deine perfekte Kochhilfe!

Übersichtlicher Schritt-für-Schritt-Kochmodus, ein Timer direkt im Kochmodus, eine erweiterbare Einkaufsliste und die Möglichkeit Rezepte als Weblink zu speichern, machen die kostenlose FOOBY App zu deiner perfekten Einkaufs- und Küchenhilfe.

Please log in!

Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.

The recipe has been saved in your shopping list under myFOOBY.

Unfortunately, the shopping list was not saved.

You are not logged in

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!