Carrot Butterfly Cupcakes - cooking recipe

Ingredients

1 1/2 lbs white fondant
None None blue, yellow and red food coloring
1 2/3 lbs flour
1/3 cup ground almonds without skin
1 tsp baking powder
1 tsp ground cinnamon
1 pinch salt
1 cup sugar
1/3 cup oil
1 cup apple sauce
1/2 lb carrots, peeled and grated
2 None eggs
1 cup apricot jam

Preparation

Set aside 1/6 of the fondant and divide the rest into thirds. Mix each third with a different food coloring. Roll out the thirds thinly and cut out different-sized butterfly shapes with cookie cutters. Fold the butterflies gently down the middle using a cardboard strip as a guide. Let the butterflies dry overnight.
Preheat the oven to 400\u00b0F. For the batter, mix the flour, almonds, baking powder, cinnamon and salt in a bowl. In a separate bowl, mix the sugar, oil, apple sauce, carrots and eggs, then add to the flour mixture and combine with the whisk of a manual eggbeater. Add the batter to the greased and floured cups of a 12-cup muffin pan. Bake for about 20 mins then cool on a wire rack.
To decorate, bring the jam to a boil with 2 tbsp of water. Turn the cakes out of the pan and spread them with the jam. Divide the remaining fondant into 12 equal portions and roll each out thinly. Wrap the cake tops with the fondant strips and decorate them with the butterflies to serve.