Rum Raisin Carrot Cupcakes

makes 12 cupcakes

cake recipe adapted from my Mom

frosting recipe adapted from Cookie Confessions

prep time: 20 min / cook time: 15 min

CARROT CAKE INGREDIENTS

1/2 c raisin

1/2 c dark rum

1 1/2 c all-purpose flour

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1 tsp ground cinnamon

1 tsp freshly grated nutmeg

2 large eggs, room temperature

1 c white sugar

2/3 c vegetable oil

1 tsp vanilla extract

2 c grated carrots

2 tsp orange zest

VANILLA MASCARPONE FROSTING INGREDIENTS

3 oz. cream cheese, softened

6 tbsp unsalted butter, softened

1/3 c mascarpone cheese, softened

1 tsp vanilla

2-3 c confectioners sugar

CARROT CAKE INSTRUCTIONS

• Soak raisins in dark rum for at least an hour, preferably overnight.

• Preheat oven at 375˚ F.

• Sift together flour, baking powder, baking soda, salt and spices.

• In a large bowl, beat eggs until light and fluffy.

• Add sugar and continue beating until well blended.

• Stir in oil, vanilla extract, carrots, orange zest and rum raisins (do not add left over rum).

• Stir in sifted ingredients.

• Pour into prepared cupcake tin.

• Bake for 15 minutes or until a skewer inserted in the middle comes out clean.

• Remove cupcakes from pans and cool.

VANILLA MASCARPONE FROSTING INSTRUCTIONS

• Mix cream cheese, butter, mascarpone cheese and vanilla together until creamy.

• Gradually add in confectioners' sugar and whip until light and fluffy.

ASSEMBLY INSTRUCTIONS

• Using your favorite tip, fill your pastry bag and pipe a small amount of frosting onto the cupcake.

* Optional: dust frosting with cinnamon.

ADDIECAKES' DIFFICULTY RATING

ADDIECAKES' TASTE RATING