|- Orange Carrot Cupcakes -|
For Easter dessert, carrot cupcakes sounded delicious. So, I made the carrot cake cupcakes from Diana's Desserts for our Easter dinner. She has a lot of wonderful recipes and make sure to try her peanut butter cookie recipe. It is outstanding! It is my to go recipe... Below you will find comments along with pictures about the cupcakes, Mascarpone icing, and garnish following her recipe.
|The carrots are in. Almost done!|
I followed the instructions of the recipe word for word and used maple syrup. For the step where you are supposed to stir the baking soda and the warmed orange juice make sure you are using a medium size bowl. Once you add the baking soda, you have a chemical reaction happening called carbon dioxide gas. Your mixture will bubble and expand immediately.
Baking those cupcakes for Easter, I used those cute baking cups from Wilton with egg shapes design and pattern with soft colors that I found at my grocery store.
The recipe indicated a total of 10 cupcakes and I made 12. I use an ice cream scoop to fold the batter into the cupcake paper holder (1 scoop in 1 cupcake holder).
|12 Cupcakes Ready to Bake|
|Out of the Oven|
The Mascarpone icing:
|The lemon zest is in.|
I stuck to the original instruction for the icing and used the Mascarpone. The recipe suggested Mascarpone or cream cheese. I went for the Mascarpone but be aware of its very high in fat content. 2 tablespoons are 130 calories with 120 from fat compared to 70 calories (62 from fat) for regular cream cheese.
I did not use all the icing that I made to cover the cupcakes and had around 1 cup of icing left. I am not a big fan of icing. I think that it masks the taste of the cupcakes. I am sure you can use all of it if your guests are fan of icing ;-)
Because the cupcakes were Easter dessert, I added some Jelly Beans on top and Voila!
|- 12 Easter Orange Carrot Cupcakes -|
- What do I think of the cupcake?