Carrot Cupcakes

Name: Carrot Cupcakes
Ingredients: 7 oz carrots, finely grated; 6 tbsp lemon juice; 1 cup granulated sugar; 3/4 cup salted butter, softened; 1 tsp vanilla extract; 3 None eggs; 1 1/2 cups self-rising flour; 1 tsp baking powder; 3/4 cup ground almonds; None None green and orange food coloring; 5.25 oz marzipan; 2 cups powdered sugar + extra, for dusting; 2 tbsp pistachios, chopped

13 ingredients

4 steps

Ingredients

7 oz carrots, finely grated
6 tbsp lemon juice
1 cup granulated sugar
3/4 cup salted butter, softened
1 tsp vanilla extract
3 None eggs
1 1/2 cups self-rising flour
1 tsp baking powder
3/4 cup ground almonds
None None green and orange food coloring
5.25 oz marzipan
2 cups powdered sugar + extra, for dusting
2 tbsp pistachios, chopped

Directions

1

Preheat oven to 350°F. Line a 12-cup muffin tray with paper liners. Combine carrots with 2 tbsp lemon juice.
2

Beat sugar, butter, vanilla, eggs, flour, baking powder and ground almonds until smooth and creamy. Add carrots and mix until just combined. Distribute between paper liners and bake for 20-25 mins, until just firm to the touch.
3

Meanwhile, dust a work surface with powdered sugar. Knead a drop of green food coloring into 1 oz marzipan and a little orange food coloring into the rest. Make 12 carrot shapes with the orange and green marzipan.
4

For the icing, mix powdered sugar with enough lemon juice to make a thick icing. Add a little green food coloring then spread over cupcakes. Arrange marzipan carrots and chopped nuts on top.