These cupcakes are similar to carrot cake but with an orange twist. The sponge is deliciously moist with a nice kick of mixed spice and a nice fruity hit from the oranges. Despite the sponge being extremely tasty I was disappointed with the mascarpone frosting, I don’t know if it’s because I associate carrot cake with a cream cheese frosting but I just felt it did not do the cupcakes justice. I will make these cakes again in the future cause they really are tasty however I will replace the mascarpone frosting with a cream cheese one. I will include the ingredients for the mascarpone frosting in case you want to give it a go, which I suggest you do as everybody has different tastes. Alternatively you can skip the frosting altogether and have carrot and orange muffins, which are equally as good, I ended up eating them as muffins as I scraped the mascarpone frosting off. Whatever way you decided to make them I hope you enjoy them. Happy Baking!!!
MAKES: 12 Cupcakes
- 115g butter, softened
- 115g light brown sugar
- Juice and finely grated zest of 1 small orange
- 2 large eggs, lightly beaten
- 175g carrots, grated (this is roughly 2 medium sized carrots)
- 25g walnut pieces, roughly chopped (optional)
- 125g plain flour
- 1 tsp ground mixed spice
- 1 1/2 tsp baking powder
- 280g mascarpone cheese
- 4 tbsp icing sugar
- Grated rind of 1 large orange
- Prepare you muffin pan with cases, than preheat your oven to 180c/160c fan.
- Put the butter, sugar and orange rind in a bowl and beat together until light and fluffy. Gradually add the eggs beating well after each addition.
- Squeeze any excess liquid from the carrots and add to the mixture with the walnuts and orange juice. Stir the mixture until mixed well. Sift in the flour, mixed spice and baking powder and then, using a metal spoon fold into the mixture.
- Spoon the mixture in to the prepared cases and bake for 25 minutes or until well risen, firm to touch and golden brown. Transfer to a wire rack to cool.
- To make the frosting, put the mascarpone cheese, icing sugar and orange rind in a large bowl and beat until smooth.
- When the cupcakes are cold, spread a little frosting on top of each, swirling it with a round bladed knife. Store in an airtight container in the fridge until ready to serve.
Recipe Source: Cupcakes & Mini Bakes by The Sweet Treat Collection.