Dec 20, 2009

Carrot & Orange Cupcakes (with Mascarpone frosting)

We’re snowed in. Like, completely snowed in and no escape possible. Gotta love how dramatic that sounds, I’ve always had a flair for drama. But seriously, I couldn’t even open my back door the last time I checked, much less wade through snow so deep it comes up to my kiddo’s knees. So, what’s a girl to do when she’s cooped up inside the house? Bake, of course.

These are incredibly tasty cupcakes and I’d like to think fo them as somewhat healthy with all the carrot inside of them. Okay, so I’m conveniently ignoring the butter and sugar, but still… it could have been worse! The dominant flavor is orange, the carrot just makes the cupcakes wonderfully moist and fluffy. Me, the sweet food hater, absolutely loves these. They’re not overly sweet, nor is the frosting, they’re just fragrant, fluffy and… they’re… they’re simply to die for.

Ingredients:

Cupcakes:

1 stick soft butter
2/3 cup brown sugar
1 tbsp golden syrup
1 small orange (zest + juice)
1 cup all-purpose flour (slightly heaping)
1 tsp five-spice powder
1 cup grated carrot
2 oz walnuts
1 1/2 tsp baking powder
1 tsp baking soda
2 eggs

Frosting:

2 cups mascarpone (10 oz)
4 to 5 tbsp confectioners sugar
zest from 1 orange

 

Directions:

Here are a few of the things I’ll be stuffing into my cupcakes. Light wasn’t even too bad in spite of the blizzard.Carrot & Orange Cupcakes

Wash, dry and grate the zest off of 1 orange and squeeze out the juice.Carrot & Orange Cupcakes

Chop the walnuts but don’t pulverize them too much. You can leave them out all together or replace them with a nut of choice. Nut of choice, that sounds kinda weird, I like it.
Carrot & Orange Cupcakes

Lightly beat two eggs.
Carrot & Orange Cupcakes

Use a big bowl to combine the soft butter (I’m using salted butter), with the brown sugar and orange zest.Carrot & Orange Cupcakes

Add 1 tbsp golden syrup (or honey). Man, that stuff is shiny, anything looking this pretty is bound to be really bad for your hips.Carrot & Orange Cupcakes

Start mixing until it’s a fluffy and creamy concoction.Carrot & Orange Cupcakes

Slowly pour in the eggs while continuing to mix.
Carrot & Orange Cupcakes

Pour in the orange juice, add the grated carrot and walnuts and mix it all up.Carrot & Orange Cupcakes

Sieve 1 cup all-purpose flour, 1 1/2 tsp baking powder, 1 tsp baking soda and 1 tsp five-spice powder over the butter mix.Carrot & Orange Cupcakes

And stir it with a metal spoon.
Carrot & Orange Cupcakes

Line a muffin tin with cupcake liners and fill them with the batter.Carrot & Orange Cupcakes

Bake the cupcakes in a preheated oven at 350F (180C) for 20 minutes. Until a toothpick stuck in the center comes out clean. Let them cool off completely.
Carrot & Orange Cupcakes

Mascarpone, food of the Gods. Because mascarpone is already rather sweet and thick of itself, there’s no need to add loads of sugar or even butter. Use the mascarpone straight from the fridge.Carrot & Orange Cupcakes

Grate the zest of one more orange and combine it with roughly 2 cups mascarpone (about 10 oz). Add 4 or 5 tbsp confectioners sugar and mix ‘til fluffy. Top the cupcakes with the mascarpone frosting and serve immediately.Carrot & Orange Cupcakes

Take one bite of these and, like me, you’ll be a convert. They’re really all that and a side of fries. Unless you’re my kid, then you don’t care about fries.
Carrot & Orange Cupcakes

Carrot & Orange Cupcakes (with Mascarpone frosting)
Ingredients
    1 stick soft butter
    2/3 cup brown sugar
    1 tbsp golden syrup
    1 small orange (zest + juice)
    1 cup all-purpose flour (slightly heaping)
    1 tsp five-spice powder
    1 cup grated carrot
    2 oz walnuts
    1 1/2 tsp baking powder
    1 tsp baking soda
    2 eggs

    Frosting:

    2 cups mascarpone (10 oz)
    4 to 5 tbsp confectioners sugar
    zest from 1 orange
Directions
    Wash, dry and grate the zest off of 1 orange and squeeze out the juice. Chop the walnuts but don’t pulverize them too much. You can leave them out all together or replace them with a nut of choice.
    Lightly beat two eggs. Cream the soft butter (I’m using salted butter), brown sugar, orange zest and 1 tbsp golden syrup and Slowly pour in the eggs while continuing to mix.

    Pour in the orange juice, add the grated carrot and walnuts and mix it all up. Sieve 1 cup all-purpose flour, 1 1/2 tsp baking powder, 1 tsp baking soda and 1 tsp five-spice powder over the butter mix and stir it with a metal spoon.

    Line a muffin tin with cupcake liners and fill them with the batter. Bake the cupcakes in a preheated oven at 350F (180C) for 20 minutes. Until a toothpick stuck in the center comes out clean. Let them cool off completely.

    Grate the zest of one more orange and combine it with roughly 2 cups mascarpone (about 10 oz). Add 4 or 5 tbsp confectioners sugar and mix ‘til fluffy. Top the cupcakes with the mascarpone frosting and serve immediately.
Meal type: cookies & cakes
Servings: 12
copyright © kayotickitchen.com

    © kayotic.com
    Click here to print recipes older than 2010
    e-mail this post to a friend


    10 Comments »

    1. 1

      Lovely…Love the orange zest in it..I made bread with orage zest and walnuts, must try with the carrots now…beautiful pics as always !

      Arch on Dec 21, 2009 @ 12:05 pm Reply
    2. 2

      This is a must do! I love mascarpone frosting!

      LauraM on Dec 21, 2009 @ 6:41 pm Reply
    3. 3

      sounds awesome!

      Kind of snowed in here too, so it’s a no-go to the store, can I use plain white sugar instead of brown? Should I use the same amount if so?

      Robin on Dec 21, 2009 @ 7:50 pm Reply
    4. 4

      @Robin:

      Pretty sure it’ll work, not sure how attractive they’ll come out color-wise, though :)

      Kay on Dec 21, 2009 @ 7:52 pm Reply
    5. 5

      Hi Kay,
      I’ve been following your recipes for months now and I sadly haven’t been able to cook many of them (I live at school and don’t really have the money or the facility to do so) but I’m home for the holidays now. I’ve been thinking about something to bake for New Years when I go to my boyfriend’s family and I think I have found what I’m going to make. These sound absolutely delicious!
      I just have one question, what is 5 spice powder? Is it nutmeg, cloves, ginger, cinnamon? Also just incase I can’t find any golden syrup can you suggest any substitutions?
      Thanks so much for posting all these recipes, this is where I will go to first when I start living on my own and cooking my own food.
      -Laura

      Laura on Dec 22, 2009 @ 3:57 am Reply
    6. 6

      @Laura:

      Five-spice powder is an amazing Chinese seasoning, it’s made from anise, cloves, fennel, peppercorns and cinnamon!

      Kay on Dec 22, 2009 @ 9:42 am Reply
    7. 7

      Made these this morning…. and found them absolutely DELICIOUS!

      AS always Kay… thanks for sharing another wonderful recipe!! :-p

      Michelle Spoor on Dec 22, 2009 @ 10:06 pm Reply
    8. 8

      I’ve tried out a few of your recipes (most recently the dutch spice cookies- AWESOME!) and I love the unique ideas for these cupcakes. Orange in the carrot cake recipe?! awesome. Five spice powder?! Even better! (easier than measuring out the requisite 4+ spices in carrot cupcakes). I’ve actually only tried five spice powder in savory dishes (aka pork tenderloin) so I can’t wait to try it for a sweet dish too. (FYI, here’s the pork tenderloin recipe: http://www.wholefoodsmarket.com/recipes/recipe.php?recipeId=1088. Personally, one of my favorite recipes.)

      Jackie on Dec 24, 2009 @ 3:24 am Reply
    9. 9

      One question – if I use the quantities you listed, how many cupcakes will I end up with?

      Irén on Aug 29, 2010 @ 10:38 pm Reply
    10. 10

      I have made these three times and every one who eats them really enjoys them.  Thanks for the recipe.

      I am trying to make a lentil orange lentil cupcake for a health fair lentil contest.  Going to start with your recipe and work in the lentils.  Thanks again. 

      Leslie on Apr 12, 2012 @ 3:44 am Reply

    RSS feed for comments on this post. TrackBack URL

    Leave a comment