INSTRUCTIONS
Beat the eggs with sugar.
Add the oil, and once it’s well mixed in, stir in the sifted flour and baking soda.
Grate the carrots and add them to the batter, stirring with a spatula.
Place 12 paper liners in a muffin pan and pour the batter into each liner, filling it to 2/3 of its capacity.
Bake at 170 degrees for 15–20 minutes.
Remove the cupcakes from the oven and let them rest for 5 minutes in the pan, then transfer them to a wire rack to cool.
For the frosting, use an electric mixer to beat the butter with the sugar, cheese, and milk.
If you don't want to use butter, first combine the cheese with the milk, then stir in the powdered sugar. Mix the mixture on high speed until it is thick and creamy.
DECORATION
Prepare the orange and green sugar paste by adding a pinch of food coloring to the white paste.
Form 12 balls and then roll them out into cones—these will be our little carrots.
Using a sharp knife, make some cuts in the carrot to make it look more realistic.
Next, form small tufts of the green dough and place them on the baby carrot, moistening the ends.
The baby carrots need to rest for 24 hours, so they should be prepared the day before.
Once you have everything ready, all that’s left is to decorate the cupcakes.
Spread the frosting with a knife and place a baby carrot diagonally.
And here are our carrot cupcakes, all ready to go!! :D
Cupcakes with cream cheese frosting can be stored in the refrigerator for up to 3 days.
Before eating them, let them sit outside the refrigerator for a little while; otherwise, they’ll lose their flavor.
Carrot Cupcakes
Who hasn’t enjoyed carrot cupcakes for an afternoon snack as a kid?
These cupcakes are a reimagined version, enriched with cream cheese, for a delicious snack for young and old alike :)
These are light treats with a delicate flavor. They’re easy to make and look beautiful when served.
The little carrots are made of sugar paste, but you can also make them with marzipan using the same method, depending on your preference :)