A second recipe already! I’ve made this one at the same day as my mocha cupcakes and these also taste so good! They’re carrot cupcakes with cream cheese topping. I also got this recipe of the site from Albert Heijn, but changed it a bit again.
What you’ll need:
4 eggs (room temperature)
6 tablespoons regular sugar
125 grams of brown sugar
150 mL of sunflower seed oil
125 grams of grated carrot
150 grams of self-raising flour
50 grams of walnut, chopped
0.5 teaspoon of cinnamon
2 tablespoons of raisins
300 grams creamcheese (room temperature) (I used monchou for this)
150 grams of powdered suger (or confectioner sugar)
1 well-cleaned lemon
Cupcake papers (at least 12)
What you’ll need to do:
First of all, preheat your oven to 180°C and line the cupcake tin with the cupcake papers.
Mix the eggs with the brown suger until the sugar is completely dissolved. Add the sunflower seed oil and mix for another two minutes. Carefully blend the carrot through and then add the self-raising flour, raisins, cinnamon and walnuts. Divide the batter into the cupcake papers and bake the cupcakes for 20-25 minutes. Check if they’re done with a small stick (like a toothpick). Stick it in the middle of a cupcake and if it comes out clean, your cupcakes are done.
Let your cupcakes cool for five minutes while in the tin and then take them out to cool for at least another hour.
Mix the creamcheese until it’s smooth and gradually add the powdered sugar until it’s smooth and creamy-ish/fluffy-ish. Grate and juice the lemon. Add the grate and a tablespoon of juice. Put the mixture into a piping bag and pipe on top of the cupcakes.