Carrot & Walnut Cupcakes

IMG_1197a.k.a. Mr Orange, if you’re following my Reservoir Dogs themed cupcake experiment.  Warning!  Reservoir Dogs Cupcakes are bad for your health!

A cupcake spin on the traditional carrot & walnut cake, with a rich orange mascarpone frosting

Makes 12


  • 2 Large Eggs
  • 125g Castor Sugar
  • 125ml Vegetable Oil
  • 1 tsp Vanilla Extract
  • zest of 2 Clementines, or 1 Orange
  • 125g Plain Flour
  • 1 tsp Bicarbonate of Soda
  • 1 tsp Cinnamon
  • a pinch of Salt
  • 225g Carrot, peeled & grated
  • 100g Raisins
  • 40g Walnuts, chopped

For the frosting:

  • 250g Mascarpone
  • 320g Icing Sugar
  • 125g Butter, softened
  • zest of 2 Clementines, or 1 Orange


  • In a large bowl, beat the eggs and sugar together until light, then gradually add the oil and whisk well
  • Add in the vanilla and orange zest and beat again, before sifting in the flour, bicarb, salt & cinnamon.  Stir well
  • Stir in the carrot, raisins and nuts until evenly distributed.  The mixture should be quite gloppy
  • Line a muffin tin with paper cases and fill each to about 2/3rds
  • In a preheated oven, 160oC Fan, bake for about 25 minutes.  Check after 20 minutes & turn to prevent uneven baking
  • When cooked they’ll be firm and springy to the touch.  Leave in the tin for a few minutes to cool before transferring to a wire rack
  • Start to make the frosting by beating all of the ingredients together with a fork until smooth.  This will be much easier if the butter is at room temperature.  If the cheese or butter ids to firm, you may need to resort to an electric mixer
  • When the cakes have cooled, attach your favourite nozzle to a icing bag, fill with the frosting and top each cake with the rich, luscious orange mascarpone



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