Marzipan Carrot Cupcakes

• 3/4 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1 cup, plus 3 tbsp ground almonds
• 1/2 cup light brown sugar
• 1 tsp vanilla extract
• 3 None medium eggs
• 7 tbsp slightly salted butter, melted
• 1/2 cup finely grated carrots
• 3 1/2 oz marzipan, grated
• 2 tbsp smooth apricot jam or jelly
• 2 tbsp pistachio nuts, finely chopped
• 12 None ready made marzipan carrots

1. Preheat the oven to 350u0b0F. Line a 12-cup muffin tray with paper liners. Mix together the flour, baking powder and ground almonds.
2. In a separate bowl, beat together the sugar, vanilla extract and eggs until frothy. Stir in the butter. Gently stir in half the flour mixture, then the carrots and marzipan and finally the remaining flour mixture.
3. Divide among the muffin cups and bake for about 25 minutes until risen and just firm to the touch. Transfer to a wire rack to cool.
4. Spoon a little jam onto the centre of each cake and sprinkle with chopped pistachio nuts. Place a marzipan carrot on top.

flour, baking powder, ground almonds, light brown sugar, vanilla, eggs, butter, carrots, apricot, pistachio nuts, carrots

Taken from recipes-plus.com/api/v2.0/recipes/19283 (may not work)