Carrot and Nut Cupcakes

Summary

Prep Time	1 hr
Cook Time	1 hr
Total Time	1 hr
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the dough:

For the topping:

Instructions

The amount given is sufficient for approx. 22 muffins.
First of all, cook the nut pudding:
Chop the hazelnuts into small pieces - roast them in a pan without oil and over high heat until they are light brown and you can smell a light roasted aroma. Transfer to a plate to cool. Continue to chop the cooled roasted nuts in the blender.
Mix sugar and starch in a large cup, add a little hazelnut milk and stir until lump-free. Bring the nuts and nut milk to the boil in a saucepan, add the starch-sugar mixture to the boiling nut milk and continue to simmer briefly with a whisk, stirring constantly, until you notice how the pudding thickens. Pour into a bowl to cool, so that no skin forms, sprinkle the surface with a very thin layer of sugar.
Preheat the oven to 175 ° C (bottom and top heat).
Peel the carrots and mix very finely in the food processor or grate finely with a potato grater. Put all the other dough ingredients in a sufficiently large bowl, add the carrot puree and mix well with the hand mixer.
Pour the batter into the molds and bake for about 45 minutes. Make the first swab sample after approx. 35 minutes. As soon as the dough no longer sticks to the stick, take the muffins out of the oven and let them cool completely.
Mix the soft Alsan at room temperature in the mixer until creamy. Add the firm nut pudding, which is room temperature, tablespoon at a time, stirring constantly until all of the pudding is incorporated.
Pour the mixture into a piping bag and use it to decorate the cooled carrot muffins in a spiral shape.
The best thing to do is to put the cupcakes in the fridge overnight and let them harden and harden.
Tip: You can also make these cupkakes 1 - 2 days before consumption. The longer they go through, the better they taste.

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