For perhaps a bit lighter version, check out my Peppa Carrot Cake Recipe. This is a basic carrot cake recipe, which you can play with and upgrade it. You can add chopped nuts and create a topping of your desire. I prepared a classical cream cheese frosting. I also tried a green buttercream to resemble a grass. The cream cheese is fluffier and more luxurious, the buttercream has a firm texture to work with.
Stunning in combination with marzipan figures. You can create those yourself or just sprinkle the cupcakes with some cinnamon and hazelnuts. Let’s welcome the spring!
Note that these cupcakes are suitable for kids 2 plus because of a possible egg white intolerance and The Mascarpone Cheese.
Total Time: 1 hour
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100 g all-purpose flour, sifted
A pinch of sea salt, baking powder and soda bicarbonate, sifted
½ teaspoon of ground cinnamon, ginger and a pinch of nutmeg, sifted
80 g butter, melted
100 g cane sugar
1 whole egg
1 tablespoon of milk
1 teaspoon of vanilla extract
2 medium carrots, peeled, washed and grated.
The Cream Cheese Frosting:
100g of butter
70g of icing sugar, sifted
125g of Mascarpone Cheese or Philadelphia
The Green Buttercream Frosting:
60g of butter, soft
60g of icing sugar, sifted
A splash of lemon juice
Few drops of greed food coloring
Preheat oven to 180 degrees.
In a small mixing bowl place flour, salt, baking powder, soda and spices (cinnamon, ginger and nutmeg). Mix and set aside.
In a large mixing bowl put the sugar with egg and whisk. Start whisking on lower speed until well incorporated, then increase the speed to the highest. Gradually add butter, milk and vanilla extract.
Stir in the carrots by using a spatula.
Add dry mixture, few at a time. Mold and turn over with spatula.
Mold the dough into lightly greased forms and bake in the oven for about 25 minutes, depending on their size.
Let them cool down entirely and then, decorate.
You can also sprinkle the cupcakes with some more cinnamon and ground nuts. No limits to imagination.
The Cream Cheese Frosting
In a medium mixing bowl place butter and icing sugar. Whisk well until you get a very smooth texture.
Then, gently stir in the Mascarpone and smoothen with a spatula, so the cream won’t split. Taste.
The Green Buttercream Frosting
In a small mixing bowl ease the butter with a mixer. Stir in the sugar, lemon and food color. Mix just for a bit to get a smooth texture. Don’t overmix it, so the cream stays nicely homogenous. Taste.
Pipe frostings into decorating bags with a star nozzle and apply onto the cooled cupcakes.
To imitate the grass, pipe The Green Buttercream Frosting. Apply quickly and irregularly. Finish with marzipan and enjoy immediately. The fresher, the better.
Makes 10 serves.