Carrot and chocolate cupcakes

Carrot and chocolate cupcakes

30 Min. Active
55 Min. Total
474 kcal per piece
vegetarian
Nutritional value / piece: Fat: 29 g, Carbohydrate: 47 g, Protein: 7 g

Mini chef

Recipes with one star are suitable for the young chefs - stirring, mixing and decorating are required here.

Utensils

  • Apron
  • Bowl
  • Flat grater
  • Knife
  • Measuring cup
  • Mixer
  • Muffin tin
  • Oven mitts
  • Peeler
  • Rubber spatula
  • Tablespoon
  • Teaspoon
  • Timer
  • Cutting board
  • Piping bag with a serrated nozzle
  • Kitchen scales
  • Muffin paper cases
  • Cooling rack

Ingredients

12 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

Batter

100 g butter, soft
100 g sugar
2 pinches salt
2 eggs
100 g dark chocolate
2 tbsp cocoa powder
150 g carrots
¾ dl milk
180 g white flour
1 tsp baking powder

Frosting

100 g butter, soft
200 g double cream cheese
4 tbsp apricot jam

Bats

24 biscuits (e.g. Oreo)
some sugar eyes

How it's done

The kids can help at the marked areas .

Batter

100 g butter, soft
100 g sugar
2 pinches salt
2 eggs
100 g dark chocolate
2 tbsp cocoa powder

Place the butter in a bowl, mix in the sugar and salt. Mix in the eggs, continue to beat using the whisk on a mixer until the mixture becomes lighter in colour. Finely chop the chocolate, mix in with the cocoa powder.

150 g carrots
¾ dl milk
180 g white flour
1 tsp baking powder

Peel the carrots, grate finely and add to the mixture. Pour in the milk, stir in. Combine the flour and baking powder, mix into the batter.

Place the paper cases in the muffin tin, divide the batter between them.

To bake

Approx. 25 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the cupcakes from the tin and leave to cool on a rack.

Frosting

100 g butter, soft
200 g double cream cheese
4 tbsp apricot jam

Using the whisk on a mixer, beat the butter until light and creamy. Stir in the cream cheese and jam. Spoon the mixture into a piping bag with a serrated nozzle (approx. 10 mm in diameter).

Bats

24 biscuits (e.g. Oreo)
some sugar eyes

Pipe the frosting onto the cupcakes. Break half of the biscuits in half, stick eyes on the whole biscuits using a little frosting, dip the biscuits into the frosting. Stick the biscuit halves on the right and left as bat wings.

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