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Carrot cupcakes with SKYR glaze

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Ingredients

for 14 mini cupcakes


for the dough

  • 300 g carrots, grated 
  • 140 g dates, pitted 
  • 90 g walnuts
  • 50 g coconut, shredded
  • 1 teaspoon cinnamon
  • 1 pinch of nutmeg
  • 2 tabelspoons honey
  • 1 pinch of salt

for the glaze

  • 150 g SKYR Natural
  • hazelnuts, ground 
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Preparation

Mix all ingredients for the dough with a hand or kitchen blender until uniform and compact; soft but not too dry.

Place the dough in a silicone mini cupcake mold (Ø 5 cm).

Press the mixture into the grooves and let rest for at least 3 hours in the fridge.

Remove the cupcakes from the molds and garnish with the SKYR and hazelnuts.

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Stefano Cavada

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