Last weekend I went to Cologne to spend the weekend with a couple of friends from high school and without going into too many detail I can just say it was marvellous, like each time we meet. Continue reading
Aargauer Carrot Cupcakes
Recipe for 12 cupcakes
Prep time: 30 min
Cooking time: 20 min
2 large eggs
125 g sugar
1 tbsp. very warm water (but not boiling)
40 g flour
125 g thinly grated carrots
125 g blanched ground almonds
zest of ½ lemon + its juice
1 tsp. baking powder
1 pinch salt
Optional: 1 pinch cinnamon
For the glazing:
150 g icing sugar
1 tbsp. lemon juice
1-1.5 tbsp. water
Heat oven at 180°C.
Separate the egg whites from the yolks in two bowls.
To the bowl with the egg yolk add the sugar and water and whisk for about 5 min or until the texture has become foamy.
Now add the lemon juice and zest, carrots, almonds. Mix the flour and baking powder and combine them to the egg yolks, sugar, carrot and lemon and mix until even.
Whisk the egg whites to a peak and fold it in with the rest of the ingredients until just combined.
Place the paper moulds in the cupcake tin and evenly distribute the mass in the individual portions.
Bake in the lower part of the oven for about 20 minutes. If you insert a toothpick and it comes out dry: they’re ready. Let them rest a few minutes before removing them from their mould and then transfer them to a rack to let them cool completely.
To prepare the glazing mix the sugar, lemon juice and water. The consistence should be thick but a bit runny. Take a cupcake and add about a tsp. of glazing and spread it with the back of a spoon or by tipping it to make the glazing spread over the top.