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September 11, 2014: If you're visiting this blog on a page other than the front page, please note that today is the last new post on this blog. Come by and visit over at the new blog Anali's Next Amendment for new content.+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
September 11, 2014: If you're visiting this blog on a page other than the front page, please note that today is the last new post on this blog. Come by and visit over at the new blog Anali's Next Amendment for new content.
Friday, November 13, 2009
These cupcakes were inspired by a carrot, old banana, and mascarpone surplus. When ingredients are sitting around for a while, they scream to be used for something.
I remembered this carrot cupcake recipe from Pro Bono Baker and another carrot cupcake recipe from Pictures & Pancakes. I printed out both recipes and started looked for the similarities and differences. Then I started marking them up with my pen, figuring out what I had available and had a taste for, then created a new recipe based on the two.
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.
Banana Carrot Cupcakes
(Inspired by Pro Bono Baker and Pictures & Pancakes)
Makes a dozen cupcakes
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! : )
*Updated 2/8/10* Here is a gluten-free version of these cupcakes called ABC Muffins by Shirley of Gluten Free Easily.
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