Monday, July 2, 2007

Carrot Cupcakes with Mascarpone Frosting

Just a quickie post. Here's a great and easy recipe for carrot cupcakes! Instead of using the all time standard cream cheese icing, I used mascarpone. It's basically the same recipe and instructions, you're just changing out the cream cheese for mascarpone. The recipe is from the book 500 Cupcakes.

For the cupcakes:
1 cup of butter, soft
1 cup of superfine sugar
2 cups of self-rising flour
4 eggs
1 tsp. allspice
1 cup walnut pieces
1 cup grated carrot
2 tbsp. golden raisins

For the icing:
1 cup mascarpone
1 1/2 cup of sifted powdered sugar
1 tbsp. lemon juice
1 tsp vanilla

1. Preheat the oven to 350F degrees. Place 18 baking cups in muffin pans. Combine the butter, sugar, flour, and eggs in a large bowl and beat until smooth, about 2 to 3 minutes. Stir in the rest of the ingredients. Spoon the batter evenly into the cups and bake for 20 minutes. Cool cupcakes.

2. to make the icing, slowly beat the mascarpone and sugar in a large bowl until creamy and soft. Add the lemon juice and vanilla and beat until well combined. Frost cooled cupcakes.


Mevrouw Cupcake said...

I tried making mascarpone frosting not so long ago and it was a complete flop, but you're inspiring me to try again!

Anonymous said...

Oh my! These look great! I love mascarpone cheese. It has a fantastic taste to it. Sort of sweet but not too much at the same time. If that makes sense! LOL


wellunderstood said...

oh my god your cupcakes are incredible! just stumbled onto your blog - woweee!

Katie said...

Yet another utterly delicious looking cupcake. I must confess that carrot cake is my alltime favourite. Yum!

How To Eat A Cupcake said...

i just bought that book! have you made others from it?

gigi said...

How to eat a cupcake: Yes, I have made several of the cupcakes. First, I tried to make my own self rising flour from a recipe I found on the net.(Almost all of the recipes for the flour were the same)All the cupcakes were flops. After several attempts I was ready to give up on the book. Then I found prepackaged organic self rising flour and all the cupcakes have been great!

spiced sour cream
devils food
mint chocolate
baked cheesecakes :)

Kristen said...

Thank you! I have been wanting a recipe like this. These look great.
Glad you are back!

Anonymous said...

Have you ever used carob in place of chocolate?
I know many people avoid carob, but I find that the trick is to find the right brand and then you'll really see that carob can be (almost) as good as chocolate.

The brand I use is from Holy Food Imports,
which comes from Israel, so it does have an excellent and unique taste.