Carrot muffins with chocolate frosting

Name: Carrot muffins with chocolate frosting
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 150 g soft butter; 150 g Sugar; 1 pinch Salt; 3 Eggs (size M); 100 g Spelt flour (Type 630); 1/2 package Baking Powder; 1 jar (125 g) Pure early carrots without added salt (after the 4th month); 150 g ground almond kernels without skin; 15 g Pistachio kernels; 15 g Icing sugar; 1 TABLESPOON Icing sugar; 75 g Marzipan raw mass; 300 g Cream cheese double cream; 3 slightly heaped tablespoons malted beverage powder; 7-10 Tbsp Food colouring; 24 Paper baking cups

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

150 g soft butter
150 g Sugar
1 pinch Salt
3 Eggs (size M)
100 g Spelt flour (Type 630)
1/2 package Baking Powder
1 jar (125 g) Pure early carrots without added salt (after the 4th month)
150 g ground almond kernels without skin
15 g Pistachio kernels
15 g Icing sugar
1 TABLESPOON Icing sugar
75 g Marzipan raw mass
300 g Cream cheese double cream
3 slightly heaped tablespoons malted beverage powder
7-10 Tbsp Food colouring
24 Paper baking cups

Directions

1
Cream butter, sugar and salt with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour and baking powder, add and stir in briefly. Add carrot puree from the jar and stir in. Add almonds and stir in briefly.
2
Line the depressions of a muffin tray (12 depressions of approx. 100 ml each) with paper baking cups. Spread the dough into the baking cups and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 20 minutes (stick test). Remove from the oven and allow to cool slightly. Remove the muffins from the trays and let them cool on a cake rack.
3
Quarter the pistachio kernels lengthwise and set aside about 36 nice quarters for the marzipan carrots. Finely chop the remaining pistachios. Sift 15 g icing sugar and knead with marzipan. Colour orange with yellow and red food colouring. Form about 18 carrots. Put 2 pistachio quarters each as carrot green into the thick end.
4
Cream cream cheese, drink powder and icing sugar. Put 1 blob of cream on each muffin, sprinkle with pistachios and decorate with carrots. Place the muffins in another 12 paper baking cups and arrange on a plate.