Today, a special recipe: delicious carrot cupcakes with lemon zest and almond, topped with a mascarpone cheese frosting 😀 .
The cupcakes contain half wholemeal spelt flour. Spelt is probably the oldest cereal cultivated by man, and leaves a sweet aroma more intense than wheat. Also, this grain is more easily digestible, even by people intolerant to gluten.
Spelt was extremely important in Roman times, was not only used as food but was an integral part of the traditions. Consider that the oldest Roman marriage ceremony, the confarreatio, was focused on this cereal; the bride and groom had to share a spelt cake in the presence of at least 10 witnesses in order to valid the union 🙂 .
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Carrot cupcakes with lemon and almonds
- 150 g of carrots
- 150 g of almonds
- 110 g of brown sugar
- 50 g of muscovado sugar
- 50 g spelt flour
- 50 g of wholemeal spelt flour
- 2 eggs
- zest of 1/2 lemon untreated
- 1/2 teaspoon cream of tartar or baking powder
For the frosting
- 250 g mascarpone
- 50 g butter
- 70 grams of brown sugar
Peel and grate the carrots, then mix them with the sugar. Add the grated lemon zest. Let them a moment aside in order to form a little bit of liquid.
Take the eggs, separate the egg whites from the yolks and add the latter to carrots.
Chop the almonds and add to the rest of the ingredients. Add sifted flour.
Finally add the cream of tartar, or if you prefer baking powder.
Prepare the muffin pan inserting paper cups in each cup.
Now add a drop of lemon juice to the egg whites and mount them until stiff, integrate them gently to the rest of the ingredients. Remember to always mix from the bottom up, your cupcakes will be softer 😉 .
Bake the cupcakes in the oven at 180 °C for 25-30 minutes, after this time, remove them from the baking tin and let cool covered with a cloth.
For the frosting
While the cupcakes bake and cool prepare the frosting.
Helping with a mixer, finely grind sugar to reduce it in powder.
With a whisk mix the butter with the sugar until soft and creamy, then add the mascarpone cheese.
Whisk vigorously for a few minutes and fill a pastry bag.
Frost the cupcakes once they havel cool down 🙂 .
You can easily replace the spel flour with the classic wheat, the cupcakes will be however less aromatic.