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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 10 |
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I admit I have not tried these, but they look so good I wanted to share :) I will let you know when I make these!! Ingredients:
1/3 cup butter, at room temperature |
3/4 cup sugar |
1 tbsp. maple syrup or honey |
1 tbsp. finely grated orange zest |
2 eggs |
1 cup grated carrot |
1 cup plus 2 tbsp. all-purpose flour |
2 tsp. baking powder |
7 tbsp. fresh orange juice, warmed |
1 tsp. baking soda |
mascarpone icing |
6 tbsp. unsalted butter, at room temperature |
1 1/2 cups confectioners' sugar |
1 tsp. grated lemon zest |
4 oz. cold mascarpone or low-fat cream cheese |
Directions:
1. Preheat oven to 350 degrees
2. Line 10 standard muffin cups with paper liners.
3. In the bowl of an electric mixer, beat together the butter, granulated sugar, maple syrup and orange zest until pale and creamy.
4. Beat in the eggs one at a time. Stir in the grated carrots.
5. In a bowl, sift together the flour and baking powder.
6. In another small bowl, stir together the orange juice and baking soda.
7. Stir the flour mixture into the butter mixture in two additions, alternating with the orange juice mixture in two additions until smooth.
8. Do not overbeat or the cupcakes will be tough.
9. Spoon the batter into the prepared muffin cups.
10. Bake until the cupcakes are risen and lightly golden, about 20 minutes.
11. Transfer the pan to a wire rack and let the cupcakes cool for 10 minutes,
12. then turn them out onto a baking sheet and let cool completely, about 1 hour.
13. Mascarpone Icing:
14. In the bowl of an electric mixer, beat together the butter and confectioners' sugar until light and fluffy.
15. Stir in the lemon zest and mascarpone (or low-fat cream cheese, if using) until blended.
16. Frost cupcakes when cool.
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