My friend Brandy gave me this awesome cookbook for Christmas and I've been looking forward to some time when I could try out one the recipes in it. Yesterday started out looking like I was going to have the time and money to make them but the day got filled up and cupcakes have been put on hold till next Monday or Tuesday. Here is the first recipe that I'm going to try out ...they sound and look really good!!
Carrot & Orange Cupcakes with Mascarpone Frosting
8 tbsp butter, softened
generous 1/2 cup firmly packed brown sugar
juice and finely grated rind of 1 small orange
2 large eggs, lightly beaten
6 oz carrots, grated
1/4 cup walnuts, coarsely chopped
scant 1 cup all-purpose flour
1 tsp ground pumpkin pie spice
1 1/2 tsp baking powder
frosting:
1 1/4 cups mascarpone cheese
4 tbsp confectioner's sugar
grated rind of 1 large orange
*Preheat the oven to 350 F. Put 12 muffin paper cases in muffin pans
*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 into the mixture until well mixed. Sift in the flour, pumpkin pie spice and baking powder and then, using a metal spoon, fold into the mixture. Soon the batter into the paper cases.
*Bake the cupcakes in the preheated oven for 25 minutes, or until well risen, firm to the touch, and golden brown. Transfer to a wire rack and let cool.
* To make the frosting, put the mascarpone cheese, confectioner's sugar, and orange rind in a large bowl and beat together until well mixed.
*When the cupcakes are cold , spread the frosting on top of each cupcake with a round-bladed knife. Store the cupcakes in the refrigerator until ready to serve.
No comments:
Post a Comment