Carrot cupcakes with cream cheese frosting

Ingredients for 1 servings:

• 2 eggs (size L)
• 1 pinch of salt
• 70 g sugar
• 100 g ground almonds
• 1 tbsp flour
• 75 g carrot(s), grated
• Paper cups
• 12 marzipan carrots for decoration
• 100 g butter, soft
• 150 g double cream cheese
• 150 g powdered sugar, sifted

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

12 moist cupcakes with refreshing frosting

Separate the eggs and beat the egg whites with a pinch of salt until stiff peaks form. Then stir in the sugar until glossy. Stir in the egg yolks (one at a time or at a time, it probably makes no difference), then carefully fold in the almonds, flour, and grated carrots using a spatula or wooden spoon. Preheat the oven to 175°C (top/bottom heat). Line a muffin tin with the baking cups and divide the batter evenly between them, making sure the cups aren’t too full. Bake the muffins for 20-30 minutes; it’s best to use a skewer to check they’re done. Then let them cool. Meanwhile, prepare the frosting. Cream the butter and cream cheese until fluffy, then stir in the powdered sugar. If the muffins aren’t cooled by then, you can refrigerate the frosting for a moment (or two). Fill a piping bag with the frosting and spread it on the cooled muffins. Top each one with a marzipan carrot for garnish. You can also bake the muffins the day before; then all you have to do is prepare and spread the frosting – it saves time and, in my opinion, is almost more efficient. And never forget: A carrot recipe isn’t a carrot recipe without marzipan carrots!