For 10 cupcakes
l60gdefarine
1 baked yeast coffee
chemical
2 tsp. coffee
cinnamon
60g walnuts
160 g carrots
grated
2œufs
160 g brown sugar
6 d of oil
sunflower
1 cooked. coffee extract liquid vanilla

For the cream
360 g of St Môret
40 g butter
300 g sugar
1 cooked, extracted from a cafe

liquid vanilla
Dye Green

Method:
Preheat oven to 180 oc (th. 6).

Remove the paper liners in muffin cups rigid.

Mix the flour, baking powder, cinnamon, nuts and carrots and set aside.

Beat eggs with electric mixer with the sugar until the dough white. Add oil and vanilla extract, whisk again. Add the flour mixture with a maryse then place the dough in each of boxes.

Bake for 25 minutes.

Meanwhile, whisk the St Môret with butter and extract vanilla. When the mixture is softened, add always the icing sugar with electric mixer, spoon after spoon.

Add green food coloring and place the dough in a pastry bag with a plain tip, book fees.

Cool the cupcakes on a wire rack and then, when very cold, place the cream cheese on it by decorating with your convenience. .

Flower Carrot Cupcakes Recipe