Mascarpone filled carrot cake muffins/cupcakes

Name: Mascarpone filled carrot cake muffins/cupcakes
Total time: 3600 s
Yield: 12 servings
Cuisine: American
Ingredients: 180 grams all-purpose flour; 2 teaspoons baking powder; 1 pinch salt; 2 tablespoon cinnamon; 1 large egg; 150 grams granulated sugar; 120 ml buttermilk (or regular milk with 1/2 a tablespoon of lemon/lime juice); 60 ml vegetable/sunflower oil; 1 tablespoon almond extract; 2 semi-large carrots (around 200 grams), grated; 60 grams all-purpose flour; 50 grams brown sugar; 1 teaspoon cinnamon; 35 grams melted unsalted butter; 200 grams mascarpone; Sugar - the amount is up to personal preference😉

Katerzyna K. @polishdollblog

Krakow, Lesser Poland, Poland

Deliciously moist, extremely fluffy and completely irresistible

Katerzyna K. @polishdollblog

Krakow, Lesser Poland, Poland

Deliciously moist, extremely fluffy and completely irresistible

Saved

Ingredients

1 hour

12 servings

Muffins
180 gramsall-purpose flour
2 teaspoonsbaking powder
1 pinchsalt
2 tablespooncinnamon
1large egg
150 gramsgranulated sugar
120 mlbuttermilk (or regular milk with 1/2 a tablespoon of lemon/lime juice)
60 mlvegetable/sunflower oil
1 tablespoonalmond extract
2semi-large carrots (around 200 grams), grated
Crumb topping
60 gramsall-purpose flour
50 gramsbrown sugar
1 teaspooncinnamon
35 gramsmelted unsalted butter
Mascarpone filling
200 gramsmascarpone
Sugar - the amount is up to personal preference😉

Saved

Steps

1 hour

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