Cupcake evening

I'm expecting a very important person to visit me on Thursday over the weekend (can't wait!!). And so I thought of practicing some baking beforehand, here are the results! My friend will come over and do tasting soon.... Happy Monday :)

The receipt (makes about 20 cupcakes):

Carrot Cupcakes:

250 g flour

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1 1/2teaspoons ground cinnamon

4 eggs

200 g granulated white sugar

240 ml safflower or walnut oil

200 g finely grated raw carrots

1-2 large grated apple

50 g pecans or walnuts, coarsely chopped

Frosting:

200 g Valio quark
100 g Philadephia cheese
3dl powdered sugar
1 tablespoon of lemon juice
1 teaspoon vanilla sugar

Cupcakes: Preheat oven to 180 degrees C and place rack in center of oven. Place paper liners in 20 muffin cups.In a separate bowl whisk together the flour, baking soda, salt, and ground cinnamon. In another large bowl whisk the eggs, sugar, and oil until slightly thickened. Fold in the flour mixture until incorporated. Fold in the grated carrots, grated apple and chopped nuts. Evenly divide the batter between the 20 muffin cups and bake about 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Remove from the oven and let cool completely on a wire rack.

Frosting: In the bowl of your electric, or with a hand mixer, beat the quark and cream cheese until very smooth and creamy. Gradually beat in the powdered sugar until fully incorporated and smooth. Beat in the vanilla sugar and lemon juice.