I already have a sweet Easter recipe for you. With just a few simple steps and sweet decoration, simple carrot cakes can be transformed into Easter cakes. I will share the recipe directly with you.
Easter is coming. And if you are wondering what can be cooked this year, I will give you support. Because today I share a simple recipe for Easter cake that is great for the upcoming Easter season. I actually wanted to write and share this post last year, but Easter came faster than I wanted. In any case, the recipe is now officially on the blog – albeit with a delay.
By the way, the recipe is a spicy Easter bun. The dough contains 100 g grated carrots (Praise for the Easter bunnies) and optionally chocolate eggs are placed on the glaze. Icing is a small more important, by the way, but who's counting calories right now? I'm right
Enjoy and enjoy the time with your loved ones!
By the way … more Easter recipes can also be found here:
- FOR THE DOUGH:
- 80 g butter, soft
- 100 g of sugar
- 1 pinch of salt
- 2 eggs
- 40 ml milk
- 150 g flour
- 1/2 pack of baking soda
- 1/2 lemon, juice
- 100 g carrots, finely grated
- FOR ICE CREAM:
- 400 g mascarpone
- 150 g cream cheese, double cream setting
- 100 g powdered sugar (powdered sugar)
- Decorative chocolate eggs
- Jelly bean, optional
Mix the butter, sugar and salt with the blender until they are foamed.
Stir the eggs one by one, then add the milk and mix.
Pre-mix the flour and baking powder, then mix slowly.
Finally, fold in the lemon juice and the finely grated carrots.
Divide the dough into approx. 10 muffin tins (muffin tins) and bake in a preheated oven at 180 ° C (upper / lower heat) for about 20 minutes. Do a boil test. Let cool down.
Beat with a hand mixer to freeze mascarpone, cream cheese and sifted powdered sugar and decorate the cupcakes with a piping bag and an open star tap.
Serve with decorative chocolate eggs and / or gummy bears as you like.
© LieberBacken – www.lieberbacken.com
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