◍ Carott Cupcakes with Egg Liqueur Cream ◍

◌  Creamy and Crunchy Easter Treats  ◌

Spring is around, finally. Our garden slowly fills itself with yellow daffodils, daisies and delicate magnolias. Such a nice season, finally putting those winter-sock-hidden feet outside and dressing immediately to cold because you think some sunshine means instant summer temperature. But no no, you will be reminded, rather take your coat with you, or you will likely freeze.

And what else is there on its way? Easter, in all its pastel pink and baby blue glory, loads of cooked eggs and sugar overload. 

I tried to make it kind of not so extremely heavy, so here are some cute carott cake muffins with a fluffy cream on topped infused with advocaat or also known as  egg liqueur. 

I made these for the first time and I was pleasantly surprised. The dough is moist but at the same time fluffy. It tastes wonderful, without much sugar added, thanks to some pineapple hidden inside. 

The cream topping is as simple as it gets. Heavy whipping cream, vanilla sugar and a sip of egg liqueur. There is no cherry on top, but crunchy hazelnut brittle. Mh, a little dream for easter.

Now onto the actual recipe (for 9 cupcakes)

Ingredients

Batter

• 50g flour
• 3 eggs
• 100g brown sugar
• 150g finely grounded almonds
• 125g carrots
• some small slices pineapple
• 1 tbsp baking soda
• juice and zest of half a lemon
• pinch of salt
• pinch of cinnamon

Cream

• 200g heavy whipping cream
• 2 tbsp icing sugar
• 50ml egg liqueur
• hazelnut brittle
• marzipan carrot

Instructions

Batter

• separate the egg yolks from the egg whites
• than beat the egg whites with the salt until they are stiff, put them into the refrigerator
• go on by peeling and chopping the ends off the carrots, than grate them finely, do the same with the pineapple
• add the lemon juice and zest, mix well
• beat the egg yolks and sugar until its reached a smooth and thicker consistency
• mix almonds, flour and baking soda, as well as cinnamon and fold under the egg mixture
• now fold the egg whites under as well
• preheat the oven to 180°C, fill the mixture in 9 lined cupcake molds and bake for 25min.
• test the dough with a wooden toothpick, if its not sticking to the toothpick, its ready
• remove from the oven and let complete cool down

Cream

• when complete cooled, start to beat the cream
• slowly add the sugar as well as the egg liqueur 
• if its creamy and fluffy looking, stop beating and fill the cream into a piping bag with a star-tip at the end
• press evenly onto the bag and swirl from the inside to the outside of the muffin top, to reach a rose-like appearance
• finally, sprinkle some hazelnut brittle on top and garnish with a marzipan-carrot

Easy, right?

Its a simple recipe, but I admit, the simplest are my fave. They are managable even if you lack in the time department. Sprinkled with some crunchy goodness. The cupcakes were rapidly gone and much liked, so this recipe should do good.

Well, thats all the kitchen goodness I have for you today.

Until next time, a wonderful easter or just the most pretty spring weather.

See you