carrot cake cupcakes
From yummers 16 years agoIngredients
- 1/3 cup butter, at room temperature shopping list
- 3/4 cup sugar shopping list
- 1 tbsp. maple syrup or honey shopping list
- 1 tbsp. finely grated orange zest shopping list
- 2 eggs shopping list
- 1 cup grated carrot shopping list
- 1 cup plus 2 tbsp. all-purpose flour shopping list
- 2 tsp. baking powder shopping list
- 7 tbsp. fresh orange juice, warmed shopping list
- 1 tsp. baking soda shopping list
- mascarpone Icing: shopping list
- 6 tbsp. unsalted butter, at room temperature shopping list
- 1 1/2 cups confectioners' sugar shopping list
- 1 tsp. grated lemon zest shopping list
- 4 oz. cold mascarpone or low-fat cream cheese shopping list
How to make it
- Preheat oven to 350 degrees
- Line 10 standard muffin cups with paper liners.
- In the bowl of an electric mixer, beat together the butter, granulated sugar, maple syrup and orange zest until pale and creamy.
- Beat in the eggs one at a time. Stir in the grated carrots.
- In a bowl, sift together the flour and baking powder.
- In another small bowl, stir together the orange juice and baking soda.
- Stir the flour mixture into the butter mixture in two additions, alternating with the orange juice mixture in two additions until smooth.
- Do not overbeat or the cupcakes will be tough.
- Spoon the batter into the prepared muffin cups.
- Bake until the cupcakes are risen and lightly golden, about 20 minutes.
- Transfer the pan to a wire rack and let the cupcakes cool for 10 minutes,
- then turn them out onto a baking sheet and let cool completely, about 1 hour.
- Mascarpone Icing:
- In the bowl of an electric mixer, beat together the butter and confectioners' sugar until light and fluffy.
- Stir in the lemon zest and mascarpone (or low-fat cream cheese, if using) until blended.
- Frost cupcakes when cool.
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