Carrot Semolina Cupcakes

Name: Carrot Semolina Cupcakes
Prep time: 20 min
Cook time: 24 min
Total time: 44 min
Yield: 12 pieces
Cuisine: Deutsche Küche
Ingredients: 2 carrots; 2 eggs; 60 g sugar; 80 ml oil; 100 g ground almonds; 100 g spelt flour; 1 tsp baking powder; 1 ripe banana; 1/4 tsp ground Ceylon cinnamon powder; 200 g cream cheese; 200 g berries for decoration; 100 g spelt semolina

12 pieces

Buy all ingredients right below the recipe

Ingredients

2 carrots
2 eggs
60 g sugar
80 ml oil
100 g ground almonds
100 g spelt flour
1 tsp baking powder
1 ripe banana
1/4 tsp ground Ceylon cinnamon powder
200 g cream cheese
200 g berries for decoration
100 g spelt semolina

Preparation 20 min. | Baking 24 min.

1
Peel, clean, and finely grate the carrots. Beat the eggs with the sugar in a bowl until smooth. Add the oil and carrots and mix everything together.
2
Preheat the oven to 180°C and line a muffin tin with 12 paper liners.
3
Add the semolina, almonds, flour, and baking powder to the wet ingredients and quickly mix everything with the beaters of a hand mixer until a homogeneous dough is formed. Distribute the dough into the muffin cups and bake in the oven (middle rack) for approx. 20 – 24 min. Perform a skewer test. Let the cupcakes cool on a wire rack.
4
Meanwhile, mash the banana very finely and mix with cinnamon and cream cheese. Cover the mixture and place it in the refrigerator until the cupcakes are completely cooled. Pipe or spoon the frosting onto the cupcakes. Sort and, if necessary, wash the berries and decorate the cupcakes with them.

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We are Annina and Lena and we show you how a colorful, balanced, and nutrient-rich diet can easily succeed from the complementary feeding period onwards. Healthy and varied dishes for the whole family – whether with a baby, toddler, or school child.