Cakes

Cakes

Koelln Cream Cheese Cake with Berries

Carrot Cupcakes

4.7
2 Ratings
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Don't these little cupcakes look beautiful? They are made with Kölln® Oat Muesli Fruit and bring fruit and vegetable together in a delicious way!

Notes

Author: Peter Kölln

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Ingredients

Ingredients for 12 pieces:
  • 3 eggs
  • 120 g sugar
  • 60 g honey
  • 0.5 organic lemon (juice and peel)
  • 60 g starch
  • 1.5 tbsp. baking powder
  • 100 g Kölln® Oat Muesli Fruit
  • 150 g ground almonds
  • 200 g grated carrots
For the decoration:
  • 1 middle-sized carrot
  • 50 g sugar
  • 100 g apricot jam

Preparation

Preheat oven. Separate eggs. Beat egg yolk, sugar, honey and lemon juice and mix with lemon peel, starch, baking powder, Kölln® muesli and almonds. Beat egg whites until stiff and carefully fold into the dough alternately with the finely grated carrots.

Line muffin pan with paper cups and fill with dough (about three quarters full).

Bake in the oven on the middle rack. Let rest for 5 minutes, remove from the pan and let cool.

Topping:

Peel the carrot and cut into fine stripes using a peeler if ready to hand. Boil 150 ml water and sugar, add carrot stripes, bring to the boil and let steep for 5 minutes. Heat up apricot jam and stir until smooth. Coat the muffins with jam and decorate with drained carrots on top.

Top/bottom heat: 200 °C

Fan assisted oven: 170 °C

Baking time: approx. 20 - 25 minutes

Preparation time: approx. 25 minutes

Notes

Author: Peter Kölln

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