Apple Carrot Cupcakes

Instructions

1 Preheat oven to 350°F and place the rack in the center of the oven. Place paper
liners in muffin tins. Make the batter in a large bowl by whisk together the
flour, sugar, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
Stir in oil and eggs. Mix in carrots, apples, and pecans. Spoon the batter into
the paper cups, three quarters of the way to the top. Bake at 350°F for 20 to 25
minutes or until a tester inserted in the middle comes out clean. Let them cool
completely.
2 Heat 1 cup granulated sugar in a saucepan over medium heat. Stir constantly with
a rubber spatula until the sugar melts and becomes amber in color, making sure
not to burn it. That might take about 5-7 minutes. When the sugar is melted, add
6 tablespoons unsalted butter. Constantly stir while the butter melts and mixes
together with the sugar. As soon as the butter is incorporated, stir in ½ cup
heavy cream. The mixture will bubble because of the temperature difference.
Continue to stir all the time. When the sauce is the right consistency and
color, remove it from the heat and add salt. Core out the middle of a cupcake
leaving some cupcake at the bottom of your hole. Now fill the hole with
carmel filling.
3 Now frost the cupakes. You can use whatever kind you like, but I love this
mascarpone frosting as it is so milk it balances out the sweet filling so well.
Place the mascarpone in a bowl and start beating on medium speed. While beating,
add the almond extract and vanilla followed by the powdered sugar. Scrape sides
and continue beating until light and fluffy. With the mixer running on high
speed, slowly add the whipping cream until the frosting becomes light and
fluffy, about 1-3 minutes. DO NOT OVERMIX as it will cause the frosting to
curdle. Spread onto cake or cupcakes.

Apple Carrot Cupcakes

Course:

Cuisine:

🧂 Ingredients

Instructions

Apple Carrot Cupcakes

Course:

Cuisine:

🧂 Ingredients

Instructions

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