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Iron Cupcake: Nuts & Seeds


By The Dessert Nook (Visit website)



With all the choices of nuts and seeds that are available, I was mind-boggled with different choices and combinations. I am so thankful that I am not allergic to nuts. I couldn't live or bake without them. I use them for so many different things in baking and I always have a stash of hazelnut, walnuts, pistachios, cashews in my cupboard. And there are always a few packets of ground nuts for when I attemp making macarons. (The last two times were failures, but I'm not giving up.)

We had carrots lying around from which I wanted to make carrot cupcakes, but I went ahead and tried something different, making them extra special carrot cupcakes. Nuts and carrots are a classical pair, and I wanted to add a few things to make them more special, or in other words just try something different and experiment a little. The special mix turned into a Carrot cupcake with Hazelnuts, Poppy seeds and Lemon.
The cupcakes:
( 14 cupcakes)
Ingredients:

250 gr carrots, grated
100 gr ground hazelnuts
50 gr poppy seeds
2 tbsp lemon zest
1 tbsp lemon juice
1 tsp cinnamon powder
1 tsp almond extract
200 g flour
2 tbsp baking powder
1/4 tsp salt
1 egg
150 g sugar
100 ml oil
200 g milk (with a bit of creme fraiche mixed in)
1. Preheat oven to 180 C.

2. Peel and grate the carrots. Grind the hazelnuts, but not too fine so you also get a bit of crunch.
Mix the carrots, nuts, poppy seeds, lemon zest and juice.

3. Mix the flour, salt, cinnamon powder and baking powder. Set aside.

4. Beat the egg and the sugar until light and fluffy. Add the oil and the milk and mix until you have a smooth batter. Add in the almond extract. Mid until combined.

5. Mix the flour with the carrot nut mixture and then add in the liquid mixture (egg, sugar, oil..). Mix until everything is combined. Fill the cupcake liner 3/4 way full. Bake in the oven 20-25 minutes.
6. Let the cupcakes cool for 5 minutes before removing from the tins. Let the cupcakes cool completely before dusting with icing sugar.

I didn't want to make a thick creamy icing for these cupcakes. I wanted to keep it light and simple and simply dusted them with confectioners sugar. I cream cheese frosting would probably work well with these cupcakes.


Enjoy! please vote for me here. There are wonderful prizes to be won!


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