Cardamom & carrot cupcakes

Name: Cardamom & carrot cupcakes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12
Ingredients: 12 cardamom pods; 175 g light brown soft sugar; 200 g self-raising flour; ½ tsp baking powder; ¼ tsp fine salt; 2 eggs; 150 ml olive oil; 200 g (about 2 medium) carrots, coarsely grated; 2 oranges (scrubbed), zest; 150 g mascarpone; 120 g icing sugar; ¼ tsp vanilla extract

The tenderest crumb, a fragrant hit of citrus and spice, plus fluffy mascarpone frosting... These are the mini cakes dreams are made of.

5 out of 5 stars(3) Rate this recipe

Vegetarian

Makes12
CourseDessert
Prepare30 mins
Cook20 mins
Total time50 mins
Pluscooling

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12 cardamom pods
175g light brown soft sugar
200g self-raising flour
½ tsp baking powder
¼ tsp fine salt
2 eggs
150ml olive oil
200g (about 2 medium) carrots, coarsely grated
2 oranges (scrubbed), zest
150g mascarpone
120g icing sugar
¼ tsp vanilla extract

Preheat the oven to 180°C, gas mark 4. Line a 12-hole muffin tin with cupcake cases. Bash open the cardamom pods, then grind the seeds into a powder with a pestle and mortar or in a bowl using the end of a rolling pin. In a large bowl, whisk the sugar, flour, baking powder, salt and ground cardamom.
In a separate bowl, whisk together the eggs and olive oil, then pour over the dry ingredients with the grated carrots and zest of 1 orange. Fold together to a smooth batter, then divide among the cupcake cases. Bake for 18-20 minutes until golden, risen and a skewer inserted into the middle comes out clean. Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
In a bowl, use an electric hand mixer to beat the mascarpone for 1 minute. Sift over the icing sugar and a pinch of salt, add the vanilla, then beat for 3-5 minutes until fluffy. Transfer the icing to a piping bag and pipe onto the cupcakes, or spread it on with a spoon. Scatter over the remaining orange zest and serve.

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