Eating Sweet Recipes

Treats | Carrot Cake Fried Egg Cupcakes

Okay guys, you might be thinking that I’d bake cupcakes with fried eggs but hear me out! Although these cupcakes look like the real thing, they’re super moist and sweet and delicious and just the perfect thing for Easter. Because just like my Red Cabbage Dyed Easter Eggslast week they’re focusing on the egg theme, being a symbol for fertility at Easter. And although I am not a religious person I like to decorate and bake for the holidays, but rather in a pagan way. How do you celebrate Easter?

When I was a kid we would spend Easter in my favourite place, which is Zoutelande(just look at this gorgeous place…). My parents would hide some eggs which we had painted the day before, and we would walk along the beach. Okay, when I was a kid I hated going for a walk, but who didn’t? Now I love it! I seem to love a lot of things I used to hate as a kid. Like, going to bed early. Or getting useful stuff for your birthday, or eating weird things such as olives or anchovies.

Anyways, let’s get back to these fried egg cupcakes. They’re sort of an advancement of my Super Moist Carrot Cake, which is my normal go-to Easter cake. I thought they would be fitting, you know, carrots –> bunnies. Ha, you never thought I’d think so far right??

The Recipe for Carrot Cake Fried Egg Cupcakes

Print Recipe
Carrot Cake Fried Egg Cupcakes
Prep Time 60 minutes
Passive Time 30 minutes
Servings
cupcakes
Ingredients
For the Base
For the Topping
Prep Time 60 minutes
Passive Time 30 minutes
Servings
cupcakes
Ingredients
For the Base
For the Topping
Instructions
Base
  1. Preheat your oven to 130°C. Then, separate the egg whites from the yolk, and whisk the egg whites and a pinch of salt until stiff. Whip the yolk and the sugar for about 3 minutes until you have a pale and creamy texture.
  2. Now gently fold in the almonds and the grated carrots. It’s a bit hard at the beginning, but gets easier pretty quick.
  3. Next, mix flour, starch and baking powder and add to the carrot-mixture. Then fold in the egg whites and flavour with some orange zest and cinnamon.
  4. Fill the dough into muffin tins and bake for about 30 minutes. Test with a wooden stick if they’re done, then let them cool. Now you have the base for your fried egg cupcakes!
Topping
  1. For the topping, pour off the can of apricots into a colander and let them dry off. In the meantime, prepare the frosting.
  2. First, mix the soft butter for 1 minute until it’s light and creamy. Then add 200g of the powdered sugar and mix for another 2 minutes until the colour is light again.
  3. Now add the other 100g of powdered sugar. If the mixture is too dry, add a bit of cream and mix for another minute.
  4. In a next step, add the cold cream cheese and carefully mix it in by hand until its well-incorporated. Before spreading the frosting onto the base, cool it in the fridge for another 15-30 minutes.
  5. To assemble everything just spread a bit of frosting (not too much) onto the carrot cake base and top it with an apricot. Done is your fried egg cupcake!

For your Pinterest Board:

Although I am not an expert on cupcakes and frosting (yet) I do like the outcome of these fried egg cupcakes! Since you top the cream cheese frosting with the apricot you don’t have to be super precise with the piping bag. Which is good, because I have close to zero skills when it comes to cupcake decoration…although my Bittersweet Sea-Salt Cupcakeslooked prettier. Other than that, I love how moist my fried egg cupcakes are, thanks to the grated carrots and the apricot on top. And they were rather the crowd pleaser when my in-laws came for a visit last Sunday. I bet they will please your crowd on Easter as well, trust me!

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