I loved these cupcakes! So did my parents and my brother. These may be the best cupcakes I've ever made. They're fairly quick to make except for the carrot peeling. But with all the time you spend on the carrots, you can feel good about eating these cupcakes. You're getting your veggies! And with the bananas, some fruit too. What's not to love? I hope you give them a try.
1 1/2 cups all-purpose flour
1/4 tsp. baking soda
1 tsp. baking powder
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. salt
3/4 cup light brown sugar
1/2 cup oil (I used grapeseed)
2 ripe bananas (mashed)
3 medium carrots (about 1 cup peeled and finely shredded)
Place baking cups or liners in a muffin pan. Set oven to 350 degrees.
In a medium bowl combine ingredients as you like. Part of my baking philosopy is that most recipes are very forgiving. Many cookbooks insist that you mix things in a particular order, but I'm not too keen on that. If I had to follow all the directions to the letter, I would hate baking.
So if you're a new baker, relax. If you prefer some direction, I combined the bananas, eggs, sugar, and oil, then mixed well. I added the carrots and mixed again. Then I measured and added the nutmeg, cinnamon, salt, baking powder and baking soda. Stir well again. Then I added the flour and stirred until combined well.
Pour the mixture into the lined pan and bake for about 22 minutes or until a toothpick inserted comes out clean.
Maple Mascarpone Frosting
1 cup powdered sugar
1/4 cup mascarpone cheese
1/8 cup maple syrup
pinch of salt
Combine these ingredients in a small bowl until creamy. Frost cupcakes after they have cooled. Enjoy!
*Updated 11/13/09* I just learned about Bon Appétit's Blog Envy Bake-Off and decided to submit these cupcakes. They are pretty festive after all. Wish me luck! : )