Carrot cupcakes with white chocolate frosting

Maybe I should have been born as a rabbit because I really love eating carrots! They are vegetables but taste very good in all kinds of sweet dishes (juices, fruit salads, cakes). When I feel guilty that I haven’t eaten my daily portion of vitamins (in France, a health campaign “eat at least five fruits/veggies per day” attacks you everywhere), I peel a carrot and I eat it like an apple.

  These cupcakes are maybe not so healthy but they are delicious! I like when the muffins are wet so I didn’t add a lot of flour. If you eat them all, you can say that you got your 2 portions of veggies! ;)

Ingredients:

150 g carrots (3 small carrots)

3 eggs

150 g yoghurt

½ cup sunflower oil

1 cup flour

½ cup sugar

1 tsp baking soda

1 tsp baking powder

2 tsp “quatre épices” mix (cinnamon, ginger, nutmeg, clove)

Frosting:

100 g white chocolate

20 g butter

200 g mascarpone

Preheat the oven to 180^oC.

Grate the carrots.

Add eggs...

...then yoghurt and oil.

Mix!

Put flour, sugar, spices, baking powder and soda in another bowl. Mix.

Add carrot-eggs-others mix. Stir until combined but not for too long.

Fill the muffin cups till 2/3 of the cup.

Bake for about 25 minutes (you can check with a toothpick, if it comes out clean, the muffins are ready!).

In the meantime, you can prepare the frosting

Melt 100 g of white chocolate (or less, I ate 2 small squares, I couldn’t help itJ) with butter. Let it cool a little bit, then add mascarpone and stir until you get a homogenous mix.

Put it in the fridge (or the freezer, I’m so inpatient!). 

Let the muffins cool down before decorating.

A muffin:

Inside:

You can just spread the frosting with a spoon and sprinkle some grated carrots…

…or you can use a decorator bag.

Bon appétit!