Spring dessert: Juicy carrot cupcakes with delicious frosting

These little beauties should not be missing in spring and especially at your Easter brunch. The juicy carrot cupcakes with delicious frosting taste so, so good. And the frosting on top not only looks adorable, but gives the cupcakes a freshness and the creamy touch that defines it. :-)

If you have cushion primroses in the garden, you can use the flowers to decorate the carrot cupcakes. This variety of primrose is non-toxic and the flowers are edible.

The edible flowers of the cushion primroses add the finishing touch to the cupcakes.

This is what you need for the cupcakes (approx. 10-12 pieces):

• 150g sugar

• 3 egg yolks

• 1 tbsp hot water

• 150 g carrots, finely grated

• 150 g ground almonds

• 0.5 lemon – juice and grated peel

• 50g flour

• 1 heaped teaspoon of baking powder

• 3 proteins

• 1 pinch of salt

• Baking cups

For the frosting:

• 100g white chocolate

• 200 g Philadelphia cream cheese (unauthorized advertising)

• approx. 100 g sour cream

• approx. 40 g butter

• 1 piping bag

The carrot cupcakes are perfect for your Easter brunch or another beautiful spring occasion.

How to do it:

• Preheat the oven to 180 degrees (bottom and top heat)

• Put the sugar, egg yolks and hot water in a bowl and stir the mixture with a hand mixer until foamy - this will take a few minutes

• Grate the carrots as finely as possible and add them to the bowl along with the ground almonds and the juice and zest of half a lemon and mix everything well

• Mix the flour and baking powder and add these ingredients to the bowl - stir well again

You can stir the mixture with a hand mixer or by hand. It is important that you then mix in the egg whites by hand - ideally with a dough scraper.

• Now beat the egg whites together with the pinch of salt until stiff and then carefully fold the egg white mixture into the dough - preferably with a spatula

• Now fill the baking cups with the dough mixture to about a finger's width below the edge

• Place the molds on a baking tray and put them in the oven for about 25 minutes - use a stick test at the end of the baking time to see whether they are fully baked

The frosting is very light and creamy and goes perfectly with the carrot cupcakes.

Now for the frosting:

• Melt the chocolate over the steam in a container - preferably made of chrome steel

• Now add the Philadelphia, the sour cream and the butter and mix everything with the hand mixer until a compact, creamy mass is formed - this takes about 3 minutes

• Now pour the mixture into a piping bag and chill it in the fridge for at least 15 minutes

Before serving the cupcakes, you can decorate them with the frosting and then use edible flowers from your garden or from the store to decorate - et voilà!

If you don't have fresh edible flowers available, you can also use dried ones from the grocery store.