A philosophical question for you: When is a muffin a muffin and not a cupcake? I do declare that it is when you abstain from adding frosting to it. Crumbles are acceptable. And streusel toppings. And even glaze, but a muffin cannot have thick icing or frosting or whatever you like to call the sweet whipped stuff made with butter and sugar. Because then it is a cupcake. I realize this may be pedantic of me, but there you are. I’ll own it.
Which brings me to this week’s muffin. My younger daughter requested a carrot muffin because our ingredient this week is mascarpone. And nothing goes better with carrot cake than cream cheese icing. But, she knows how I feel about icing on muffins. (See above.) So she suggested I add a mascarpone filling. That girl is a genius and knows the way around her mother. These were perfect!
Ingredients
6 oz or 170g carrots
1 1/2 cups or 190g flour
3/4 cup or 170g sugar
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon salt + pinch for filling
8 oz or 226g mascarpone (Divided – half for muffins, half for filling)
1/2 cup or 120ml canola oil
1 egg
1/4 cup or about 30g powdered sugar (for filling)
1/2 teaspoon vanilla extract
Method
Peel your carrots and cut them into short lengths. Boil until tender. Drain and mash with a potato masher until fairly smooth. Set aside to cool.
Preheat your oven to 375°f or 190°C and prepare a 12-cup muffin pan by greasing it or lining the pan with muffin cups.
In a large mixing bowl, combine your flour, sugar, baking powder, cinnamon and salt.
In a small bowl, combine the egg, oil, cooled carrots and half of the mascarpone. Mix thoroughly. You will have to mash the mascarpone to get it mixed in.
Add the wet ingredients to the dry and stir until just mixed.
Divide the thick batter between the muffin cups in your prepared pan.
Bake for 15-20 minutes or until golden and a toothpick inserted comes out clean.
Remove from the oven and allow to cool.
Remove the muffins from the pan and cool completely on a rack.
Meanwhile, mix the other half of the mascarpone with the powdered sugar, vanilla and a pinch of salt. Refrigerate the filling until the muffins are completely cool.
When your muffins are cool, use a sharp knife to cut a circle out of the middle of the muffin.
Lift the core out of the muffin and fill with a small spoonful of the sweetened mascarpone.
Cut the bottom off of the little muffin plug you removed and stuff the top in back on top of the filling. Eat the pieces you cut off. Baker’s privilege. Remark to yourself that those are some fine bits of carrot mascarpone muffin.
Enjoy! If you are really feeling the need for carrot cake with cream cheese icing, head over here.
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