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Carrot Cupcakes With Le Mamirolle


24 portions

Ingredients

  • 625 ml (2 1/2 cups) all-purpose flour
  • 10 ml (2 tsp.) baking powder
  • 10 ml (2 tsp.) cinnamon
  • 5 ml (1 tsp.) salt
  • 750 ml (3 cups) carrots, finely grated
  • 250 ml (1 cup) Le Mamirolle, rind removed, grated
  • 250 ml (1 cup) soft butter
  • 500 ml (2 cups) sugar
  • 4 eggs
  • 5 ml (1 tsp.) vanilla extract

Orange and Carrot Mousseline

  • 30 ml (2 tbsp.) cold water
  • 15 ml (1 tbsp.) gelatin
  • 85 ml (1/3 cup) orange juice
  • 85 ml (1/3 cup) carrot juice
  • 60 ml (1/4 cup) sugar
  • 250 ml (1 cup) 35% cream, whipped

Preparation

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  • Preheat oven to 350° F (180° C).
  • In a large bowl, mix flour, baking powder, cinnamon and salt.
  • Add carrots and grated cheese, and mix well. Set aside.
  • In another bowl, using an electric mixer, beat butter, sugar, eggs and vanilla extract until light and frothy (around 8 minutes).
  • Add the first mixture and blend well.
  • Pour the batter into greased and floured muffin tins.
  • Bake for 25 to 30 minutes.
  • Garnish with orange and carrot mousseline.

Orange and Carrot Mousseline

  • In a small bowl, mix gelatin with cold water and let expand for 5 minutes. Set aside.
  • In a saucepan, heat the orange and carrot juices with sugar. Bring to a boil.
  • Add the gelatin and allow it to melt. Let cool.
  • Add the whipped cream, mix together well, and set aside in a cool place.

You can use this cheese for this recipe

Accompaniments

Fruity and sweet

These wines are set apart by their sugar content. The dominant scent is fruity. Some are lighter (semi-dry), and others are more full-bodied (sweet).

See wines