Nonpareilles pink, 100 g

Nonpareilles pink, 100 g

The colorful sprinkles can be used in many different ways. The sprinkles not only look sweet on cupcakes, cakes and pastries, but also as a table decoration or on biscuits and ice cream.
How about juicy carrot cupcakes and the colorful sprinkles as decoration? Also suitable as an afternoon activity with the children. Super easy and delicious.
You will need the following ingredients for 12 cupcakes:
100 g carrots
70 g soft butter (preferably room temperature)
70 g sugar
1 sachet vanilla sugar
2 eggs
125 g flour
1 teaspoon baking powder
50 g ground almonds

For the topping:
200 g Philadelphia
40 g sugar
1 Vanilla pod
1 tsp lemon juice
A little cinnamon
ProGel of your choice
Sugar decoration of your choice

Place 12 cupcake tins in the muffin tin and heat the oven to 180° top/bottom heat.
Peel the carrots, grate them finely and put the finely grated carrots to one side.
Mix the soft butter in a mixing bowl until creamy and gradually add the sugar and vanilla sugar, stirring until a homogeneous mixture is formed.
Add the two eggs. Stir in each egg for about 1-2 minutes at the highest speed.
Now mix the flour with the baking powder and add to the butter-sugar-egg mixture. It is best to pass the flour mixture through a sieve so that you get a wonderfully fine batter. Finally, stir in the carrots and almonds. Spread the batter evenly into the paper cases. Make sure that the tins are not filled to the top. You should end up with 12 cupcake cases full. If you put too much batter in the tin, the cupcake may overflow. Bake the cupcakes for approx. 20 minutes. To make sure that your cupcakes are done baking, you can carry out the stick test. To do this, take a toothpick, insert it into the base of your cupcake and pull it out again straight away. If no dough remains stick to the toothpick, your pastry is ready. Otherwise, put the muffins back in the oven for another 2 minutes.
For the topping, mix the Philadelphia with the sugar, vanilla seeds, a little cinnamon and lemon juice until smooth. To give your topping a pretty color, you can dye the mixture with one or more ProGel food colorings. To do this, divide the mixture into different small containers and add a dab of the color of your choice to each container. Once you have mixed everything well, pour everything into a piping bag, fitted with a large star nozzle. Now pipe the cream onto the cupcake in a circular motion. And now comes the best part... take the sprinkles and simply sprinkle them over the cupcakes. Just the way you like it. It's child's play and looks super cute. Is this carrot cupcake recipe too normal for you? Then try our carrot cupcakes with ginger and crème fraîche. Be creative and use other ingredients instead of carrots, such as blueberries, strawberries, rhubarb or even chocolate chips. Anything is possible. Invent the cupcake that suits your taste exactly. Have fun trying it out!  

Cupcake course at miniSchoggi

Would you like to learn more about these sweet, round cakes? Then our cupcake courses are the perfect place for you. The combination of the airy pastry and pretty decoration options make the cupcake a universally popular treat that is perfect for any occasion.