Today has been a beautiful sunny day and I’ve been in mood to bake something and since I have had plenty of carrot I decided to make the CCC – Carrot Cake Cupcakes. I LOVE the traditional carrot cake and I also adore cupcakes which means a combination of these two is just one of the best things I can ever think of! I’d love to share with you this amazing recipe to those little cute cupcakes with mascarpone frosting that I’m sure you’ll love!
Ingredients (cca 16 cupcakes)
180g all-purpouse flour
1 tsp baking powder
1/4 tsp salt
1 tsp ground cinnamon
200g finely shredded carrots
200g granulated sugar
120ml vegetable oil
1 tsp vanilla extract
50g chopped nuts
250ml whipping cream
powdered sugar – amount according to your preferences (I usually add only about 3 tbsp)
Preheat the oven to 180°C (about 350F). In a bowl whisk together all the dry ingredients except for sugar and set aside. In a separate large mixing bowl blend mixture of sugar and eggs for about 30 seconds using an electric hand mixer on low speed, then add the vanilla extracts and with the mixer still running pour in slowly the oil and mix until combined.
Mix in a half of the dry mixture, shredd carrots and then pour the shredded carrots into the bowl with the remaining flour mixture and toss in flour mixture to coat carrots. Pour carrot mixture into the batter and blend until well combined.
Pour the batter into muffin cups filling them about 3/4 full. Bake about 20 minutes and then cool completely.
To make the frosting, simply put mascrapone, cream and sugar into a mixing bowl and using an electric mixer whip those ingedients together until well blended and smooth. Frost cupcakes immediately and then put them into the fridge.
Optional: You can decorate them with marzipan carrots or simply sprinkle them with some chopped nuts and cinnamon.