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Carrot Cupcakes

Seven Papers Nov 15, 2019 News Comments Off on Carrot Cupcakes

Ingredients for 12-14 cupcakes:

 

180 g carrots

100 g of almonds

125 g of sugar

½ teaspoon of cinnamon

125 ml of oil

2 eggs

125 g of flour

1 teaspoon of baking powder

150 g of cream cheese

50 g of powdered sugar

1 teaspoon of lemon juice

2 tablespoons of chopped pistachios

 

Preparation:

 

Preheat the oven to 200 ° C.

Beat the eggs with sugar, oil, and cinnamon until soft. Add almonds and carrots. Mix flour with baking powder and stir.

Cut the Baking Paper Black (SEVEN KITCHEN STAR) into a 12x12cm square.

Put it in a muffin tray and pour it into the batter. Bake muffins for about 15-20 minutes.

For freezing, mix the cream cheese with lemon juice and icing sugar and spread evenly on a knife that is cooled with a knife.

Sprinkle cupcakes with chopped pistachios.

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