Before I tell you about cupcakes, let me just show you why my dog gets a bite of everything we do. Could YOU turn down that face? The answer is no. Especially when it's coupled with a sweet little nudge from that heart-shaped nose.
I made cupcakes. This was quite a determined, much talked-about, when's-it-gonna-actually-happen batch of cupcakes. We came home one weekend with five pounds of carrots from my mom's garden, and I wanted miniature-sized carrot cakes with cream cheese icing. But I didn't have a lot of brown sugar, and I didn't have cream cheese, and, in short, I just wanted something different.
Enter the Google search. I typed in "carrot cupcakes mascarpone icing" and picked a result that sounded delicious. After halfheartedly checking for the ingredients, I went for this one: Carrot Cupcakes With Mascarpone Icing from the Food Channel.
You've heard it before, though--me being me, I couldn't let the recipe just unfold the way it was written. I ran out of fresh OJ, so I used 5 tablespoons of fresh-squeezed juice plus two tablespoons of water. I ran out of granulated sugar and used some light brown sugar. And I scrapped their mascarpone icing all together and made up my own. Light and Creamy Mascarpone Icing
8 oz mascarpone
juice from 1 lemon
1/2 cup confectioner's sugar
splash of vanilla extract, to taste
Add more of whichever ingredient seems to be missing. This makes for a VERY creamy icing and is not as heavy-handed as a buttercream. In short, it's light and delicious and not too sweet. The perfect compliment to tangy-sweet and moist cupcakes.
I iced all the cupcakes (I made a double batch so I could take some to work and leave some for Ryan), but topped some with Texas pecans for a nice nutty crunch. In the end, the dozen or so cupcakes that made their way to my office were all eaten up by the end of the day, and the ones at home are dwindling by the day.
But I've got a couple pounds of carrots left, so I'm thinking I'll try a more traditional, dense, orange-less, breakfast-y carrot cake later this week.
- Sustainable Diet
- Here you'll find recipes, gardening advice, news, and more. This is a place to learn and explore along with us, as we try to live in a way that keeps our resources (whether that's land and plants or mind and spirit) happy and healthy. It's a small way to illustrate how soul, body, earth, and others are so tightly intertwined. Come on in and stay a while! All images and content (c) Amber Byfield Pollei, 2007-2012, unless otherwise noted.
Here's the garden plan which has helped me tremendously. No more impulse buys or super-crowded beds. Well, almost. I hope this is as...
Lemon tartlette with a graham cracker crust. I'm gonna go out on a limb here and say brunch is my favorite meal. It's an excuse ...
We had plenty of okra from Greenling and needed something to do with it. Pickled okra was the obvious choice. So, one hot Saturday morning a...
Fried Green Tomato Sandwiches with Lone Stars on a hot summer day. PERFECT. Sliced green tomatoes (purple cherokee heirloom variety...
New Year and Spring always get all the "fresh start" glory. But for me, Fall feels so full of hope! There is so much to look forwa...