Friday, November 4, 2011
Ginger carrot cupcakes
Whisk 2 organic eggs and 1 dl of organic sugar. Mix 1,5 dl of organic flour and 1.5 teaspoon baking powder, 1 teaspoon vanilla sugar, 1 teaspoon cinnamon, cardemom, and dried ginger in a separate bowl. mix togeather. Grate 2 large organic carots and add and 30 gram organic melted butter. Fill 12 small cup cake forms to 3/4 add bake off in 175 degrees in 12-15 minutes.
Let them cool off and while waiting make the frosting: 100 gram Philadelphia (full fat!), the juice and zest of one organic lemon and vanilla sugar to taste (I used about 10 grams). Blend and top the cupcakes nicely and decorate accordning to taste.