Potted carrot cupcakes

Name: Potted carrot cupcakes
Prep time: 45 min
Total time: 75 min
Yield: 8
Ingredients: ¼ tsp baking powder; 150 g ground almonds; 8 marzipan carrots; 150 g white flour; 80 g sugar; 1 ½ tsp sugar; 3 tbsp chopped pistachios; 50 g pecan nuts; 1 organic lemon; 250 g carrots; 1 pinch salt; 1 pinch cinnamon; 50 g butter; 3 egg yolks; 3 egg whites

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

What is little FOOBY? To the cooking rules

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

Print recipe

«Potted carrot cupcakes»

Adjust quantity?

8 pieces

Hint:

Which one do you want to print / save?

Recipe
Shopping list

Save PDF

Potted carrot cupcakes

FOOBY App: Hol dir deine perfekte Kochhilfe!