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Carrot Cupcakes

Category Kids recipes

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  • 40 minutes
  1. 3 eggs
  2. 125 g sugar
  3. 2 carrots
  4. 1 ts lemon zest
  5. 1 pinch cinnamon
  6. 1 pinch salt
  7. 200 g ground almonds
  8. 50 g flour
  9. 1 ts baking powder
Decoration:
  1. 200 g cream cheese
  2. 2 tbs powdered sugar
  3. chopped pistachios
  4. Marzipan carrots

1. Peel and finely grate the carrots. Mix together with all the ingredients and stir into a smooth batter.

2. Spread the batter into muffin cups (approx. 50 ml each) and smooth out with a spoon. Place the muffin cups in the Softiera insert.

3. Place the pot on the Navigenio and heat up to the roasting window on level 6, switch to level 2 and place the Softiera insert with muffin cups in pot. Put the lid back on and bake the muffins for 15 minutes.

4. Place the pot on inverted lid, place Navigenio overhead and turn to low level, then bake for about 7 minutes.

5. Leave the muffins to cool. Meanwhile, mix the cream cheese and powdered sugar to make a creamy topping.

6. Spread the topping on the cupcakes and decorate with the chopped pistachios and marzipan carrots.

This recipe has been tested and approved by AMC.

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Cooking method

Baking

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