Carrot cupcakes with creamcheese

Name: carrot cupcakes with creamcheese
Cook time: 45 min
Total time: 365 min
Yield: 12
Ingredients: 4 medium sized egg at room temperature; 2 White Rose only the flour leaves; 6 el fine cristalsugar suit of 750 g; 125 g winter carrot; 50 g unroasted walnuts; 1 lemon; 125 g dark brown sugar bag of 500 g; 150 ml sunflower oil; 150 g self raising flour; tl ground cinnamon; 2 el white raisins bag of 500 g; 300 g cream cheese natural pack of 100 g; 200 g powdered sugar

Cupcakes with winter carrot, walnuts, cream cheese and lemon.

Ingredients

Kitchen Stuff

1 mini muffin mold with 12 cut-outs (4-5 cm)
12 paper cake mold

Directions

Split the egg and beat the protein. Brush the rose petals thinly. Make sure they are completely covered.
Sprinkle the leaves around with the granulated sugar. Leave them to dry for about 5 hours in a dry place.
Preheat the oven to 180 ° C.
Grate the carrot, chop the walnuts coarsely, and clean the lemon.
Divide the paper molds over the muffin mold. Beat the eggs with the sugar until the sugar is completely dissolved.
Add the oil and beat for another 2 minutes. Carefully sprinkle the carrot and then the flour, cinnamon, walnuts and raisins.
Divide the batter over the molds and fry the cupcakes in the middle of the oven for 20-25 minutes.
Allow to cool for 5 minutes in the muffin form and let them cool further from the mold.
Meanwhile, use a mixer to whisk the cream cheese with the icing sugar. Grate the yellow skin of the lemon and squeeze out the fruit.
Add the grater and 1 tbsp juice and stir until smooth. Put covered in the refrigerator.
Brush the cooled cakes with them and garnish with the sugared rose petals.