Two-Bowl Carrot Cupcakes
Last week on the 1,000th dark and rainy day in a row (okay that’s a little dramatic – maybe it was the 6th dark and rainy day in a row) I received a copy of my friend Melissa’s new cookbook in the mail and immediately opened to the dessert section in search of something to lighten our mood.
I knew Melissa’s book would be good – she always has smart cooking tips and simple recipe ideas on her website and I was right – this cookbook is good. But what is a minimalist kitchen? Here is how she describes it…” is as much of an art form as it is a practical cooking philosophy. From paring down your tools and ingredients, to building a successful pantry, to using efficient cooking techniques, this book will help make over the most complicated room in the house – the kitchen – so that dinnertime feels doable again.”
Chapter 1 walks you through her strategy including her essential kitchen tools and how to build a minimalist pantry. The following recipe chapters are divided into Breakfast, Main Dishes, Burgers – Wraps – Sandwiches, Soup & Salads, Sides, Drinks, and Desserts. The recipes are familiar like Soba Bowls with Peanut Sauce, Chickpea Tikka Masala, and Beef Tacos with Chimichurri. I really like the book’s recipe notes flagging items that are appropriate for weekdays, weekend, or make ahead.
But back to the cupcakes…they’re delicious and easy – truly two bowls and not much work to get them in the oven. The list of ingredients is simple, the process is straight forward, and the end result is a nicely spiced carrot cake topped with my new favorite frosting. Yes, my new favorite frosting. You should make the cupcakes just to try this frosting (once you read this list of ingredients you’ll know why).
Two-Bowl Carrot Cupcakes from
Makes 12 cupcakes
DRY
1 cup unbleached all-purpose flour
1/2 cup whole-wheat pastry flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon ground cardamom
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground nutmeg
Dash of ground cloves
WET
3/4 cup roughly chopped and peeled carrots (around 2 to 3)
Thumbtip of peeled fresh ginger
1 cup granulated sugar
1/2 cup olive oil
2 large eggs, room temperature
2 tablespoons heavy cream
1 teaspoon pure vanilla extract
FROSTING
1 cup heavy cream
3/4 cup powdered sugar
1/2 teaspoon cream of tartar
1/2 teaspoon pure vanilla extract
Dash of cardamom (optional)
4 ounces mascarpone, chilled
SPRINKLES (OPTIONAL)
Large flaked unsweetened coconut, roughly broken up
Hemp seeds
Preheat the oven to 350F. Line a muffin tin with liners.
Prepare the dry ingredients. In a small bowl, whisk together all of the dry ingredients. Set aside.
Prepare the wet ingredients. In a high-powered blender or food processor, add the carrots and ginger (*I shredded them through a food processor grating blade). Blend on medium-low until shredded. In a medium bowl, whisk together the carrot mixture and all of the remaining wet ingredients until well combined. Pour the dry ingredients into the wet ingredients. Fold together until just combined.
Using a 4 tablespoon-sized spring-release scoop (2-ounce scoop/#16 scoop), scoop the batter evenly into the lined tin, filling a little less than two-thirds full. Bake for about 22 minutes or until a light press in the middle bounces back. Let cool in the pan for 1 minute before transferring to a cooling rack to cool completely before icing, about 30 minutes.
Make the frosting. In a stand mixer fitted with a whisk attachment and a completely clean bowl, add the cream, powdered sugar, cream of tartar, vanilla, and if desired, cardamom. Beat on high until stiff peaks form, as if you were making whipped cream. Add the mascarpone and beat again just until stiff peaks. The frosting will be light yet spreadable. Note: The cream of tartar is necessary as a stabilizer for this frosting.
Evenly divide the frosting in the middle of the cooled cupcakes. Using a butter knife, gently smooth off the top. Lightly sprinkle with the coconut and hemp seeds, if desired. The cupcakes are best after at least a 2-hour rest. Store in an airtight container at room temperature for up to 3 days