Carrot Cupcakes with Confetti Topper

For the carrot cupcakes with confetti topping, first preheat the oven to 180 °C top/bottom heat.

Prepare the batter in a food processor with a cutting blade. To do this, add all the batter ingredients in order up to and including the carrot cubes. Blend for about 1 minute until a homogeneous mixture is formed and the carrots and almond kernels are finely chopped. Mix the pineapple cubes into the batter.

Place paper cups in the cavities of the muffin cups and pour in the batter. This is best done with an ice cream scoop. Bake in the center of the oven for about 25 minutes until golden. Use a toothpick to test for doneness. Let the cupcakes cool on a cooling rack.

In the meantime, prepare the cream. Mix the softened butter with the heavy cream cheese, orange juice and powdered sugar until creamy, fill into a piping bag and pipe onto the cooled cupcakes. Chop the cashews and sprinkle them together with the colorful confetti over the carrot cupcakes with confetti topping.

Preparation Tip:

If you like, you can make the confetti for the carrot cupcakes with confetti hood yourself. To do this, use an untreated lime, orange and / or lemon. Peel the peel thinly with a peeler. Punch small confetti with a normal office punch.

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