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carrot & orange cupcakes
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carrot & orange cupcakes

By chizylass (GoodFood Community)
  • Preparation and cooking time
    • Total time
    • 30 minutes
  • More effort
  • Makes Cakes
scrummy !!!!!!


  • 1 stick soft butter
  • 2/3 cup brown sugar
  • 1 tbsp golden syrup
  • 1 small orange (zest + juice)
  • 1 cup all-purpose flour (slightly heaping)
  • 1 tsp five-spice powder
  • 1 cup grated carrot
  • 2 oz walnuts
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 2 eggs
  • Frosting
  • 2 cups mascarpone (10 oz)
  • 4 to 5 tbsp confectioners sugar
  • zest from 1 orange


  • STEP 1
    Wash, dry and grate the zest off of 1 orange and squeeze out the juice.
  • STEP 2
    Chop the walnuts but don’t pulverize them too much. You can leave them out all together or replace them with a nut of choice. Nut of choice, that sounds kinda weird, I like it.
  • STEP 3
    Lightly beat two eggs. Use a big bowl to combine the soft butter (I’m using salted butter), with the brown sugar and orange zest.
  • STEP 4
    Add 1 tbsp golden syrup (or honey). Man, that stuff is shiny, anything looking this pretty is bound to be really bad for your hips.
  • STEP 5
    Start mixing until it’s a fluffy and creamy concoction.Slowly pour in the eggs while continuing to mix.
  • STEP 6
    Pour in the orange juice, add the grated carrot and walnuts and mix it all up. Sieve 1 cup all-purpose flour, 1 1/2 tsp baking powder, 1 tsp baking soda and 1 tsp five-spice powder over the butter mix. And stir it with a metal spoon.
  • STEP 7
    Line a muffin tin with cupcake liners and fill them with the batter. Bake the cupcakes in a preheated oven at 350F (180C) for 20 minutes. Until a toothpick stuck in the center comes out clean. Let them cool off completely.
  • STEP 8
    Mascarpone, food of the Gods. Because mascarpone is already rather sweet and thick of itself, there’s no need to add loads of sugar or even butter. Use the mascarpone straight from the fridge. Grate the zest of one more orange and combine it with roughly 2 cups mascarpone (about 10 oz). Add 4 or 5 tbsp confectioners sugar and mix ‘til fluffy. Top the cupcakes with the mascarpone frosting and serve immediately.
  • STEP 9
    Take one bite of these and, like me, you’ll be a convert. They’re really all that and a side of fries. Unless you’re my kid, then you don’t care about fries.

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