Carrot Cupcake, Mascarpone Frosting, and Candied Carrots

Candied Carrots
1/4 cup water
1/2 cup sugar
Approximately 2 handfulls peeled carrots that have been made into thin zest strips or thin shavings

To make the carrots

1. In a small saucepan boil water and sugar.
   
2. Add in carrot shavings then turn to med heat.
   
3. Let simmer for 10 minutes.
   
4. Then take saucepan off heat and let sit for another 10 minutes.
   
5. Place carrots on a wire wrack and let dry (usually takes 12 hours so be prepared, having a small fan right on them helps).
   
6. Then gently take dried carrots and store until ready to use.
   
7. To keep ultimate crunchiness, try to wait until the very last moment to put them on the cupcakes before you have to serve cupcakes.

Cupcake
1/3 cup butter at room temperature
1 tbsp maple syrup
1 tbsp finely grated orange zest
3/4 cup sugar
2 eggs at room temperature
1 cup grated carrots
1 cup self-rising flour
1/4 cup orange juice (warmed in the microwave for 15 seconds)

To make the cupcakes

1. Preheat oven to 350 F.
   
2. Cream the butter, sugar, maple syrup, and orange zest.
   
3. Add eggs one at a time and beat lightly.
   
4. Lightly mix in carrots with a wooden spoon.
   
5. Mix in orange juice.
   
6. Then sprinkle flour in and mix well but lightly.
   
7. Spoon into regular size cupcake papers and bake 20 minutes.
   
8. Let cool.

Frosting
6 tbsp unsalted butter at room temperature 1 tsp finely grated lemon zest 1 cup powdered sugar 8 oz mascarpone cheese

To make the frosting

1. Cream butter and lemon zest until fluffy.
   
2. Sprinkle in powdered sugar and mix well.
   
3. Then mix in cold mascarpone cheese until smooth.

Storing: Once frosted, you should keep the cupcake in the fridge, then when 10-20 minutes before serving take them out and put the crispy carrot garnish on the cupcakes.