I wouldn’t say I was exactly an expert at cupcakes, but I found I enjoyed making these, so thank you Ivy, my Taste & Create partner this month. Some of Ivy’s cupcake creations are amazing; as a rank beginner in the field, I decided to be relatively unambitious, and went for the carrot cakes with mascarpone frosting — largely because I like carrot cake, and they involved apricot jam — I have lots of that.
I made the candied carrots a couple of days before, and left them on a windowsill by an open window for 24 hours before storing them. They look great and are easy to make.
As usual I battled with the American cup measurements; my cakes came out a bit moist yet again, and I wasn’t sure whether it was bad measuring or the fact that I baked them in muffin tins as I don’t have any cupcake cases. Ivy didn’t mention an oven temperature, so I guessed at 180 and baked them for 25 minutes. Anyway, even if they were a bit soggy in the middle, they tasted fab — I loved the subtle combination of maple syrup and orange, and the mascarpone frosting really is yummy. Read on for my metric version of the recipe.