Carrot & Orange Cupcakes
These delightful cupcakes are a harmonious blend of flavors and textures. The subtle sweetness of golden syrup and brown sugar marries perfectly with the zesty freshness of orange, while the grated carrot and walnuts add a satisfying crunch. Topped with a luscious mascarpone frosting infused with citrusy notes, each bite is a symphony of flavors that will surely charm your taste buds. Indulge in these cupcakes for a delightful treat that is both decadent and wholesome.
— Constant Cookbook
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
Instructions
- Wash, dry and grate the zest off of 1 orange and squeeze out the juice.
- Chop the walnuts but donâÂÂt 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.
- Lightly beat two eggs. Use a big bowl to combine the soft butter (IâÂÂm using salted butter), with the brown sugar and orange zest.
- 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.
- Start mixing until itâÂÂs a fluffy and creamy concoction.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.
- Mascarpone, food of the Gods. Because mascarpone is already rather sweet and thick of itself, thereâÂÂs no need to add loads of sugar or even butter. Use the mascarpone straight from the fridge. 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 âÂÂtil fluffy. Top the cupcakes with the mascarpone frosting and serve immediately.
- Take one bite of these and, like me, youâÂÂll be a convert. TheyâÂÂre really all that and a side of fries. Unless youâÂÂre my kid, then you donâÂÂt care about fries.
Yield
Makes 12 cakes
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