Saturday, 28 July 2012

Carrot cupcakes with raspberry sauce

This is my first post ever and I have decided to celebrate it by sharing with you my all-time favourite cupcake recipe which is...
a carrot cupcake with raspberry filling and mascarpone topping :D 

Here are the details on the process of making these absolutely lovely carrot treats ;) 



cupcake base
1 1/2 cup all-purpose flour
1 cup brown sugar
1 tsp baking soda
3/4 cup milk
1/2 cup canola oil
2 tsps vanilla extract
3 grated carrots                     
1 cup natural yoghurt

raspberry sauce
1 cup raspberries
1/2 cup brown sugar
1tsp vanilla extract
1tsp lemon juice
250g mascarpone
2 tbsps honey
2 tbsp milk


First, combine the dry ingredients in the separate bowl (flour, sugar, baking soda) and the wet ingredients in another (milk, canola oil vanilla extract, yoghurt). Stir the wet mixture into the dry mixture and add the grated carrots.
Bake in 150°C for about 15 minutes. 
Next, prepare the sauce on a pan combine all the ingredients and stir until the raspberries melt. Sieve the seeds and set aside. Mix the ingredients for the topping and set aside in the fridge for about an hour or two. 
When the cupcakes are ready cut off the tops and spoon in the raspberry sauce. Top the cupcakes with the mascarpone mixture and decorate with caramelized heart-shaped carrots*, chocolate and roasted almond slices, enjoy! :)   

*For the caramelized heart-shaped carrots dissolve 1 glass of sugar in one glass
of water and boil for 15-20 minutes.
When ready, soak them in the mixture
for another 10 minutes. Let them dry on
a paper towel and then decorate
the cupcakes.

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