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Gluten-Free, Oil-Free Mini Carrot Cupcakes With Mascarpone Frosting

Meriem Chiadmi
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Servings 14 mini cupcakes

Equipment

  • 1 box grater (to shred the carrots)
  • 1 electric hand mixer
  • 1 mini cupcake tray or muffin tin (roughly 5 cm diameter and 3 cm deep)

Ingredients
  

Carrot Cupcakes

  • 2 cups shredded carrots (roughly 250g or 4 medium-large carrots)
  • 2 tsp lemon juice
  • 1 tsp four spices
  • 1 sachet instant coffee (roughly 1.8g or 1 heaping tsp)
  • 1/4 cup warm water
  • 1/2 cup brown sugar
  • 1/2 cup mascarpone (roughly 125g)
  • 1/2 cup walnuts (coarsely chopped and toasted)
  • 1 1/2 cups rice flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda

Mascarpone Frosting

  • 2 egg whites
  • pinch of salt
  • 1/2 cup mascarpone (roughly 125g)
  • 1/2 cup icing sugar
  • zest of 1 lemon

Topping

  • walnuts

Instructions
 

Carrot Cupcakes

  • Preheat the oven to 175°C (347°F).
  • In a large bowl, add the shredded carrots, lemon juice, mascarpone and 4 spices. Mix well.
  • In a separate bowl, combine the instant coffee, warm water and brown sugar using the electric hand mixer until creamy and thickened. Add to the carrot mixture and combine.
  • Add the rice flour, baking soda and baking powder to the carrot mixture. Mix well.
  • Add the walnuts and mix to evenly distribute.
  • Grease the bottom and the top of your mini muffin tin or cupcake tray. Fill up each holder (I used about 1 1/2 tablespoons of batter in each case, filling them to the top).
  • Bake in the middle rack for 14 minutes. Then lower heat to 160°C (320°F) and bake for another 4 minutes. The cupcakes should be golden brown and a skewer inserted into the middle of the cake should come out clean.
  • Leave them to cool completely.

Mascarpone Frosting

  • In a stainless steel bowl, beat the egg whites at medium speed using an electric mixer until soft peaks form. Then add a pinch of salt and whisk at high speed until stiff peaks form.
  • Add the sugar, one tablespoon at a time while whisking.
  • In a separate bowl, whisk the mascarpone to soften it before folding in the egg whites and lemon zest.

Decorate!

  • Frost the cooled cupcakes and decorate with walnuts.