Language:
Recipe
Walnut Cupcakes
Difficulty
Time
45 minutes
Delicious walnut-carrot cupcakes with a heavenly cream cheese frosting.
Ingredients
| 2 | Eggs |
| 120 g | Sugar |
| 100 ml | Water |
| 100 ml | Oil |
| 120 g | Flour |
| 30 g | Chopped Walnuts |
| 50 g | Cornflour |
| 1/2 pack | Baking powder |
| 1 pack | Vanilla Sugar |
| 70 g | Grated carrots |
| 200 ml | Whipped Cream |
| 2 tbsp. | Icing Sugar |
| 180 g | Cream Cheese |
| 3 tsp | San-Apart |
| sth. | Hazelnuts |
| sth. | Brittle |
| sth. | Marzipan |
| sth. | Carrots |
Preparation
1
Beat the eggs, sugar and vanilla sugar until frothy. Add the oil and mineral water and stir in briefly.
2
Sieve the flour, cornflour and baking powder and stir in. Carefully fold in the carrots and walnuts.
3
Pour the batter into paper cases and bake in a preheated oven at 180°C (top/bottom heat) for 15-22 minutes. Carry out a stick test after the 15th minute.
4
Leave the cupcakes to cool. For the cream, whip the cream, cream cheese, icing sugar and San-Apart until stiff.
5
Fill the cream into a piping bag with a star-shaped nozzle and pipe onto the cupcakes in a ring shape.
6
Decorate with hazelnuts, brittle, marzipan and carrots as desired.
share recipe
