Hydrangea Flower Carrot Cake Cupcakes Recipe

You probably know I love flowers. I adore them more as I age. The more I adore having them home! They may seem silly, but they quickly lift my mood. If flowers do that for me, they're worth buying for the blog. Don't argue otherwise. 

Ingredient

– 2 cups all-purpose flour – 1 teaspoon baking powder – 1/2 teaspoon baking soda – 3/4 teaspoon cinnamon – 3/4 teaspoon salt – 1 cup canola oil – 1/2 cup buttermilk – 2 large eggs – 3/4 cup granulated sugar – 1/3 cup light brown sugar – 2 teaspoons vanilla extract – 1 cup grated carrots MASCARPONE FROSTING – 8 ounces mascarpone or cream cheese, softened – 2 sticks (1 cup) salted butter, softened – 2-3 cups powdered sugar – 2 teaspoons vanilla extract – 1 cup freeze-dried strawberries or raspberries, ground until a fine powder

Direction

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1

Start with a 350-degree oven. Paper-line 18 muffin tins. Mix flour, baking powder, soda, cinnamon, and salt in a large bowl. 

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2

Mix canola oil, buttermilk, eggs, sugar, brown sugar, and vanilla in a stand mixer or hand mixer until smooth. Mix in carrots.  

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3

With the mixer on low, slowly add the dry components to the wet ingredients until no flour clumps remain. Not too thin, but pourable batter. 

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4

Bake the muffins 15-18 minutes until a tester inserted into the centre comes out clean. Before icing, remove and cool fully. In a large bowl, mix mascarpone and butter to make frosting. 

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5

Beat the mixture for 2 minutes with an electric mixer until light and frothy. Adding powdered sugar and vanilla. Beat until frosting is light and fluffy, 2-4 minutes. 

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6

Beat in strawberry or raspberry powder. For an ombre look, split the frosting across 2-3 bowls and colour each slightly differently. 

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7

Put the frosting in a piping bag with a star tip (1M Wilton). Starting at the cupcake's edge, pipe in. Repeat with remaining cupcakes.  

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Strawberry Conversation Heart Cupcakes Recipe 

also see

also see

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