Carrot Almond Cupcakes with Mascarpone Frosting

Pre-heat oven 350*F

Makes 22 to 24 cupcakes

*2 and 1/2 cups All-purpose Flour

*2 teaspoons Baking Powder

*1 teaspoon Baking Soda

*1 teaspoon Sea Salt

*2 teaspoons Cinnamon

*1 teaspoon ground Ginger

*1/2 teaspoon Allspice

*1/3 cup Vegetable Oil

*1 cup Extra Light Olive Oil or Vegetable Oil (Olive Oil has to be extra light)

*1 and 1/2 cups Sugar

*6 Eggs

*2 teaspoons Vanilla Extract

*1 and 1/2 cups grated Carrots

*1/2 cup sliced Almonds, chopped

In a mixing bowl sift together the flour, baking powder, baking soda, cinnamon, ginger, allspice and salt. Set aside.

In a stand mixer on medium low-speed add the vegetable oil, extra light olive oil, vanilla and sugar mix until combined. Then add the eggs one at a time until all are incorporated.

Stir in the carrots and almond slices.

Fill/scoop in muffin pan with cupcake cup liners 3/4 full of batter and bake 25 to 30 minutes or until tooth pick comes out clean.  Cool completely before frosting.

Malted White Chocolate Pretzels

*1/2 cup Ghirardelli Classic White Chips

*1 cup Roughly Crushed Pretzels

*1/4 cup Carnation Malted Milk Powder, more if needed

Place white chips in 2 cup glass measuring cup and melt in the microwave in 30 second increments, stirring after each increment until chips are melted. Add the pretzels, tossing together.

Then in a Ziplock bag add the malted milk powder coated pretzels shake until all the pretzels are coated and allow to dry on baking mat or wax paper, allow them to set.

Frost or pipe frosting on cupcakes and then add toppings, pretzels and candied carrots.

Candied Carrots

*1 large Carrot, peeled and shaved into strips

*1 cup Granulated Sugar

*1 cup Water

Preheat the oven 250*F.

In a small sauce pan add the sugar and water, bring to a simmer and add the carrots strips. Simmer for about 10-15 minutes. Turn off the heat and allow to cool slightly. Then pour the carrot mixture into a strainer and discard sugar syrup.

On a parchment covered half baking sheet place the wet candied carrots, twisting them if desired, careful not to overlap the carrots.

Place baking sheet in the middle rack of the oven and allow them to dry. About 30 minutes to an hour or until dry. Depending on how thick carrots strips. Allow to dry on the parchment paper. Break carefully into desired size for topping cake or cookies

Mascarpone Cream Cheese Frosting

*
*8 ounces Cream Cheese, room temperature

*8 ounces Mascarpone, cold

*1/2 cup Heavy Cream, cold

*1/3 cup Granulated Sugar

*4 teaspoons Vanilla Extract, clear

*pinch of Sea Salt

*
In a stand mixer with bowl, on medium-low-speed, add the cream cheese and cream until smooth. Then add the Mascarpone, heavy cream, sugar and salt. Beat on low-speed until thick and creamy and add vanilla. Pipe or frost cupcakes.  Top with candied carrots and Malted White Chocolate Pretzels.

Enjoy!

Lindy