Carrot Butterfly Cupcakes Recipe

Name: Carrot Butterfly Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs white fondant; None None blue, yellow and red food coloring; 1 2/3 lbs flour; 1/3 cup ground almonds without skin; 1 tsp baking powder; 1 tsp ground cinnamon; 1 pinch salt; 1 cup sugar; 1/3 cup oil; 1 cup apple sauce; 1/2 lb carrots, peeled and grated; 2 None eggs; 1 cup apricot jam

Servings: persons

1 1/2 lbs white fondant
None None blue, yellow and red food coloring
1 2/3 lbs flour
1/3 cup ground almonds without skin
1 tsp baking powder
1 tsp ground cinnamon
1 pinch salt
1 cup sugar
1/3 cup oil
1 cup apple sauce
1/2 lb carrots, peeled and grated
2 None eggs
1 cup apricot jam

1
Set aside 1/6 of the fondant and divide the rest into thirds. Mix each third with a different food coloring. Roll out the thirds thinly and cut out different-sized butterfly shapes with cookie cutters. Fold the butterflies gently down the middle using a cardboard strip as a guide. Let the butterflies dry overnight.
2
Preheat the oven to 400u00b0F. For the batter, mix the flour, almonds, baking powder, cinnamon and salt in a bowl. In a separate bowl, mix the sugar, oil, apple sauce, carrots and eggs, then add to the flour mixture and combine with the whisk of a manual eggbeater. Add the batter to the greased and floured cups of a 12-cup muffin pan. Bake for about 20 mins then cool on a wire rack.
3
To decorate, bring the jam to a boil with 2 tbsp of water. Turn the cakes out of the pan and spread them with the jam. Divide the remaining fondant into 12 equal portions and roll each out thinly. Wrap the cake tops with the fondant strips and decorate them with the butterflies to serve.

1257

kcal

Calories

Fat

212

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 lbs white fondant, None None blue, yellow and red food coloring, 1 2/3 lbs flour, 1/3 cup ground almonds without skin, and more.

Yes, Carrot Butterfly Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Butterfly Cupcakes

How did you like this recipe?

Frequently Asked Questions