Carrot Muffins - cooking recipe

Ingredients

3/4 cup butter, softened
1/2 cup sugar
1 tsp vanilla extract
4 medium eggs, beaten
2 1/2 cups plain flour
4 tsp baking powder
1/3 cup hazelnuts, finely ground
9 oz carrots, peeled and grated
1/3 cup milk
None None orange food coloring
1/3 cup marzipan
1 tbsp pistachio nuts, roughly chopped
1 cup powdered sugar

Preparation

Line a 12-hole and a 6-hole muffin pan with medium-sized paper cupcake papers. Preheat the oven to 375\u00b0F.
Place the butter, sugar and vanilla extract in a bowl and beat together until pale and creamy. Gradually beat in the eggs then fold in the flour and baking powder followed by the nuts, carrots and milk.
Divide the mixture between the muffin cases and bake for 20-25 mins until risen, golden and just firm to the touch. Transfer to a wire rack and leave to cool completely.
Knead a little orange food coloring into the marzipan then divide and shape into about 30 small carrots. Use the tip of a knife to mark lines on each carrot and push a piece of pistachio nut into the end of each carrot.
Sift the icing sugar into a bowl and add 2-3 tbsp water to make a smooth thin icing. Spoon the icing over each muffin then decorate with the marzipan carrots.