A big thanks to Bob’s Red Mill Natural Foods for sponsoring this post.
Chai Carrot Cupcakes with Mascarpone Cream Cheese Frosting are my new spin on plain old carrot cake and will take your spring baking to a whole new level. The Chai tea spices, especially the distinctly warm flavor of cardamom, are so good with this cake you’ll wonder why all carrot cakes don’t include those amazing flavors as a standard.
These cupcakes turn out perfectly light with just the right amount of moisture. Carrot cake is notorious for being soggy, especially the longer it sits uneaten (it’s a vicious cycle really…). Bob’s Red Mill Premium Organic Baking Flour made these cupcakes turn out beautifully and oh so yummy. This flour is freshly milled from organic hard red wheat and is a high protein flour that is not enriched with any additives. Translation; it’s a great high quality flour that is used by professionals everywhere and will give a little extra lift to your baked goods. For people who like to bake, it’s a bag of awesomeness, pure and simple :0)
If you happen to follow a gluten free or paleo diet, Bob’s has perfectly formulated baking flours for you too! So any of you lovely readers out there who may subscribe to those diets can still celebrate spring with my recipe for Chai Carrot Cupcakes. Bob’s Red Mill Organic Flour was the perfect choice for me when I was developing this recipe.
I like my carrot cake without raisins and nuts (I know… I’m kinda picky sometimes…) but I did decide to add a few finely chopped walnuts in with my Easter sprinkles on the frosting. My old food processor died a couple weeks ago, so I used that sad episode as an excuse to go out and get a big fancy replacement, which made whipping up this recipe a cinch. In fact, I decided to create the whole recipe in the food processor so I could have more playtime with my new toy (hehehe). I learned that slowly adding the oil through the feeding tube with the machine running creates a nice emulsion that keeps the oil suspended throughout the cake, which also helps to eliminate those soggy bottoms. (Seriously, who wants soggy bottoms???)
I fiddled and fiddled with the frosting recipe to get it just right~ not too sweet, not too ‘cream cheesy’ and not too heavy. I needed something to lighten up the traditional cream cheese frosting that accompanies carrot cake; mascarpone cheese was just what I was looking for. If you want to pipe this frosting on with a pretty tip, you’ll need to refrigerate it for about an hour so to get the right stiffness. These cupcakes would be a beautiful dessert for a springtime feast or the first backyard barbecue of the season. Enjoy!
This post has been sponsored by Bob’s Red Mill; all thoughts and opinions are my own.
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