Carrot and walnut muffins are pretty classic and I love a good classic. The carrot cake is one of those, though I have to admit that as a non cheese eater, it was tough to admit the cream cheese frosting was good. All my life I’ve been dead set against cheese. Couldn’t honestly tell you why. At this point I don’t feel like I’m missing out. I’m getting plenty of calories as it is. Anyway this mascarpone version of frosting isn’t cheesy in the slightest. These is a gorgeously moist carrot and walnut muffins and the freshness of the vanilla mascarpone frosting is a perfect combination. If you like me love a classic then my scrumbtious Bakewell Slice will be just the ticket.
This recipe is for 12 muffins but as an alternative you can make two 8″ sponges and make a layer cake. Instructions of how to build that is at the end. Instead of lining your muffin tin, you line two sandwich tins with grease proof paper at the start and divide the cake mixture between them when you get to that point.
Ingredients:
- 1 unwaxed orange
- 400g carrots fined grated
- 125g unsalted butter, softened
- 225g caster sugar
- 1/2 tsp vanilla extract
- 2 medium eggs lightly beaten
- 50g walnuts
- 175g plain flour
- 1 tsp bicarbonate
- 1/2 tsp ground mixed spice
- 1/4 tsp salt
- 75g unsalted butter
- 75g icing sugar
- 150g mascarpone
- 1/2 tsp vanilla extract
Method:
Grate the carrots finely. Zest the orange. Squeeze most of the juice out with your hands and then let it soak 2 tbsp of orange juice.
Cream the butter along with sugar, vanilla extract and orange zest until light and fluffy. Gradually add the eggs and the fold in the carrots and walnuts. Now sift in the flour, bicarb, mixed spice and salt and gently fold them in with a large ladle or slotted spoon.
Divide the batter in your prepared muffin tin and bake for about 25 mins. Do not to open the oven too early as introducing cool air too soon might result in the deflated muffins.
Time to make the frosting. I tend the work with slightly softened butter and mascarpone that is not super cold.
Combine mascarpone and icing sugar in a bowl and beat until smooth. Gradually add the butter a spoonful at a time to make sure it gets well combined then add flavouring which in this case is vanilla extract.
When the muffins are completely cooled it is time to frost them. I like a more rustic look.
Alternatively if you’ve made two sponges here’s how to built them. Turn the first sponge upside down, so you get a nice even surface to spread your frosting on. Use half the amount of frosting, the add the second sponge. Now with your palette knife smooth out the reminder of the frosting and voila you are done.
Enjoy!
Carrot and Walnut Muffins
Ingredients
- 1 Orange Unwaxed
- 400 g Carrots Fine grated
- 125 g Unsalted Butter Softened
- 225 g Caster Sugar
- ½ tsp Vanilla Extract
- 2 Eggs Lightly beaten
- 50 g Walnuts Chopped
- 175 g Plain Flour
- 1 tsp Bicarbonate of Soda
- ½ tsp Ground Mixed Spice
- ¼ tsp Fine Sea Salt
Mascarpone Frosting
- 75 g Unsalted Butter Softened
- 75 g Icing Sugar
- 150 g Mascarpone Cheese
- ½ tsp Vanilla Extract
Instructions
- Preheat Oven at 175C Fan
- Line a muffin tray with 12 muffin cases
- Peel and grate the carrots
- Lightly beat the eggs and set aside
- Chop the walnuts set aside
- Sift the dry ingredients; flour, bicarb, mixed spice and salt and set aside
- Zest the orange and set aside
- Juice the orange and pour 2 tbsp over the grated carrots
- Add butter, sugar, vanilla and a saved orange zest to your bowl and whisk to combine and the mixture becomes pale and fluffy
- Slowly add the eggs while continuing to mix
- Fold in the orange juice soaked grated carrots and walnuts
- Now fold in the flour mix. The point of folding is to not over mix the batter.
- Divide the mix across your 12 muffin cases and bake for 25 mins
- Once baked, leave the cupcakes on a wire rack to cool completely before you add the mascarpone frosting
Mascarpone Frosting
- Add Mascarpone to a large bowl
- Sift the icing sugar over the mascarpone
- With an electric whisk combine these at a slow speed to avoid icing sugar dust everywhere. When all the icing sugar is mixed in turn up the speed to get the mixture light and airy.
- Add the softened butter to the mix and whisk for at least 3 mins to combine and make it lovely smooth in texture
- Divide the frosting across your cupcakes either piped or with a small spatula