Carrot Cupcakes with Mascarpone Frosting | Mary DiSomma – Mary's Delishes LLC

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¾ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• A pinch of ground cloves
• ¾ teaspoon salt
• 1 cup canola oil
• ½ cup buttermilk
• 2 large eggs, room temperature
• ¾ cup granulated sugar
• ⅓ cup brown sugar
• 1 teaspoon Mary’s Cognac Barrel-aged Madagascar Pure Vanilla Extract
• 1 cup grated carrots (pack them tightly into the cup for accurate measurement)
• 8 ounces mascarpone cheese, room temperature
• 8 ounces (1 cup) unsalted butter, room temperature
• 2½ to 3 cups confectioners’ sugar
• Makes eighteen 1½ inch carrots
• 2½ ounces marzipan (you’ll just under ⅓ of a 7 ounce package…
• Orange food coloring gel
• Fresh parsley or mint leaves
• Toothpick