Ingredients
| Base: 280 g Nominal wholegrain spelt flour 210 g cane sugar 1 package vanilla sugar 4 eggs 140 g oil 18 g baking powder 480 g finely grated carrots 80-100 g finely grated apples 2 TSP cinnamon 2 TSP dried ginger 80-100 g coarsely chopped walnuts 4 pinches of salt 1 bio lemon peel |
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Cream: |
| Icing: marzipan for figures chocolate covered nuts (eggs) chocolate glazing (branches) |
How to prepare
You can use the same dough as for the carrot cake to prepare small cupcakes. The amount of dough will be enough for about 24 pieces. But you can decide how many you want and adjust the dosage accordingly.
Use a food processor to beat the eggs, sugar and oil into thick foam. Finely grate the carrots and apples and coarsely chop the nuts. Mix the flour with baking powder and spices adding them gradually into the food processor. Then add the grated carrots and apples. Add the chopped nuts last.
Pour the dough into the prepared muffin form with muffin liners and place it into an oven preheated at 150 °C. Bake for 10 minutes and increase the temperature to 170 °C. Continue baking for about 15 more minutes. Let the cupcakes cool off when finished baking.
Beat the softened butter with sugar adding the remaining ingredients and whip it well. This will make the cream fine and puffy. If you wish, you can add the grated lemon peel.
Place the cream into a pastry bag and finish the cupcakes. The bunnies will be prepared as rich “kisses”. For the beehives, you will start with the spiral base adding a circle on top - the beehives will be decorated with chocolate sticks. Let the ready cupcakes mature in cold and stick in the marzipan bunny ears and add the “eggs” into the beehives right before serving. Prepare the decorating ears in advance to give them time to dry and harden.
