Carrot and nut cupcakes

Ingredients for 1 servings:

• 5 eggs, separated
• 2 lemon(s), untreated, zest
• 300 g carrot(s)
• 200 g almonds or hazelnuts, ground
• 100 g almonds or hazelnuts, chopped
• 300 g sugar
• 4 tbsp flour
• ½ tsp cinnamon powder
• 1 pinch of clove powder
• 1 tsp baking powder
• 1 pinch of salt
• some cherry brandy, if desired
• some rum, maybe
• 1 tbsp lemon juice, more if desired
• Paper cups
• 200 g cream cheese
• 100 g butter
• 100 g powdered sugar, sifted
• possibly lemon juice
• Pistachios, chopped
• Sugar decoration (sugar eggs)

Instructions

Working time approx. 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 45 minutes

also Easter cupcakes

First, preheat the oven to 180°C (top and bottom heat). For the batter, peel and finely grate the carrots. Beat the egg whites until stiff peaks form. Line a muffin tin with paper baking cups. Beat the egg yolks, lemon zest, and sugar until frothy, then immediately fold in the carrots and nuts. Then fold in the flour, cinnamon, clove powder, baking powder, and salt. Next, add the lemon juice, and if you like, the kirsch and rum. Then fold in the stiff peaks form the egg whites. Divide the batter evenly among the prepared paper baking cups. Bake the muffins on the lowest rack in the preheated oven for about 35 minutes. Check if they’re done with a skewer occasionally; they might be done earlier. Remove from the oven and let cool slightly. Meanwhile, prepare the frosting. Heat the butter and beat until soft, but not runny. Add the powdered sugar through a sieve and beat until smooth. Finally, add the cream cheese and lemon juice. Spread the frosting onto the slightly cooled muffins or pipe it with a piping bag. Then decorate with chopped pistachios and sugar eggs.