Carrot Cupcakes with Cream Cheese Meringue

Delicious carrot cupcakes, very easy to make, are perfect for breakfast or dinner with their exquisite flavor. You can also prepare them for a party or special occasion where you want to impress with a delicious dessert.
Ingredients
28
Servings
  • 1 kilo carrot
  • 530 grams butter
  • 10 eggs
  • 9 egg yolks
  • 600 grams raw sugar
  • 70 grams icing sugar
  • 10 grams salt
  • 1 tablespoon vanilla essence
  • 300 grams walnuts, chopped
  • 200 grams almonds, chopped
  • 200 grams almond powder
  • 14 grams cinnamon powder
  • 1 pinch nutmeg
  • 800 grams flour
  • 15 grams cornstarch
  • 20 grams baking soda
  • 20 grams baking powder
  • 420 grams cream cheese
  • 200 grams butter
  • 250 grams icing sugar
  • 1 tablespoon vanilla essence
Preparation
20 mins
20 mins
Low
  • Preheat the oven to 180°C.
  • Peel and grate the carrots, melt the butter.
  • Beat the eggs, yolks, sugar (all three types), salt, and vanilla until it reaches the ribbon stage and mix in the carrot.
  • Add walnuts, almonds, and spices. Add the melted butter at room temperature.
  • Fold in the flour and all other dry ingredients.
  • Pour into cupcake molds up to 3/4 full with liners.
  • Bake for 30 minutes.
  • For the cream cheese meringue: Soften the cream cheese for 10 minutes in a mixer and add the butter, powdered sugar, and vanilla. Mix for 5 more minutes.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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