Mascarpone filled carrot cake muffins/cupcakes
Deliciously moist, extremely fluffy and completely irresistible
Mascarpone filled carrot cake muffins/cupcakes
Deliciously moist, extremely fluffy and completely irresistible
Cooking Instructions
- 1
Preheat the oven to 200 celsius and prepare 12 muffin liners
- 2
Whisk together the flour, baking powder, salt, and cinnamon
- 3
Take the egg and separate the yolk and egg white. Beat them separately until the yolk is creamy and the white has turned into snow
- 4
Whisk together the yolks and whites and then slowly procceed to add the sugar, buttermilk, oil and extract and whisk until combined
- 5
Slowly add the dry ingredients to the wet and fold in the grated carrots
- 6
In a small bowl, whisk together the flour, sugar, cinnamon and melted butter to create the crumb topping
- 7
Spoon the muffin batter into the muffin liners and top with the crumb topping
- 8
Bake for around 15 minutes, or until a toothpick inserted into the centre comes out clean
- 9
Whisk together the mascarpone and sugar until there are no lumps
- 10
Cut the muffins open and fill with mascarpone/spread the mixture on top
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