Do you ever bake when in a bad mood? You know, to get into a better mood? I did that the other day and it resulted in these lovely little cupcakes. So, how does that help? Did I munch them all down? No – but my husband ate 5 of them in one go and declared me to be the best baker ever. That certainly helped 🙂
One quick look in the fridge – what do you (probably) always have at home? For me it’s carrots. They are cheap and very versatile and last time I checked they were healthy too. Will I maybe make a post one day, called – “10 different ways to cook carrots”?
Anyway, start with (about)
- 4 carrots – depending on size. Mine weighed 320 g (0.7 lb) before I peeled them, so aim for that rather then the amount.
Peel, cut into pieces and boil in salted water for 15 minutes or until soft.
Drain the water,
- add 2-3 tbsp’s butter and mash with a hand mixer, or fork, until you have a creamy mash. (This is also a lovely side dish btw… Maybe no 1 of the 10 ways to cook a carrot?)
AND – Mashing colorful veggies is definitely a mood lifter!
For the dry ingredients
- 100 ml (0.4 cup) almond flour – which is ground, blanched almonds
- 4 tbsp’s coconut flour – if you are not avoiding potatoes, you could substitute with potato flour here…. just a tip…but use a bit less then. Maybe 3 tbsp’s…
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
Mix together in a small bowl or measuring jug.
Then, in two bowls,
- 4 eggs – separate the egg yolks from the whites in the two bowls
Whisk the whites to hard foam
Put the fluffy whites to the side for now, and to the egg yolks add
- 1 tbsp honey
- 1 tbsp vinegar
- The peel and the juice from one organic orange.
Chop some nuts – I used pecan nuts, a good handful, maybe about 100 ml (0.4 cup) once chopped. Or skip it. Not at all necessary actually… but if you’re in a bad mood – chopping stuff really helps!
Turn on the oven – 180 C (350 F)
Now mix the carrot mash onto the egg yolks, add the dry ingredients and keep mixing. Add nuts and again mix.
Last, you add the egg whites and with a spoon carefully stir. They say “fold” the egg whites into the dough, but I find it builds up to much pressure on your confidence (how do you “fold” egg whites correctly?). No worries – just kind of slowly stir and it’ll be all right!
Then fill your forms. I use mini muffin silicon forms. Fill up – they will rise a bit but the batter is so stable that they won’t spill over the sides.
Bake in the middle of the oven for about 15 minutes.
Let them cool down, and meanwhile make the cupcake topping. This is easily done,
- Start with mascarpone, about 250 ml (1 cup)
- and add honey (a tbsp or two – depending on your sweet tooth)
- some cinnamon (something like a teaspoon)
- and a few drops of the juice from the orange you had – there must be a few more drops in there… Otherwise maybe you have a lemon lying around?
Stir this together, and using a icing bag / pastry bag, slowly spread the topping in a spiral, from out to in. Then finalize by sprinkling some cacao powder over them. Use a tea strainer (or a small sieve / sifter). And don’t over-do this. It’s just there for the color, not for the taste.
Now, finally, if you don’t have anyone else to do it, pat yourself on the shoulder and tell yourself you’re the best baker – ever! 🙂