Carrot Cupcakes

• 7 oz carrots, finely grated
• 6 tbsp lemon juice
• 1 cup granulated sugar
• 3/4 cup salted butter, softened
• 1 tsp vanilla extract
• 3 None eggs
• 1 1/2 cups self-rising flour
• 1 tsp baking powder
• 3/4 cup ground almonds
• None None green and orange food coloring
• 5.25 oz marzipan
• 2 cups powdered sugar + extra, for dusting
• 2 tbsp pistachios, chopped

1. Preheat oven to 350u0b0F. Line a 12-cup muffin tray with paper liners. Combine carrots with 2 tbsp lemon juice.
2. Beat sugar, butter, vanilla, eggs, flour, baking powder and ground almonds until smooth and creamy. Add carrots and mix until just combined. Distribute between paper liners and bake for 20-25 mins, until just firm to the touch.
3. Meanwhile, dust a work surface with powdered sugar. Knead a drop of green food coloring into 1 oz marzipan and a little orange food coloring into the rest. Make 12 carrot shapes with the orange and green marzipan.
4. For the icing, mix powdered sugar with enough lemon juice to make a thick icing. Add a little green food coloring then spread over cupcakes. Arrange marzipan carrots and chopped nuts on top.

carrots, lemon juice, sugar, butter, vanilla, eggs, flour, baking powder, ground almonds, green, powdered sugar , pistachios

Taken from recipes-plus.com/api/v2.0/recipes/22831 (may not work)