Prep Time: 1 hr Bake Time: 25 min Makes 24 cupcakes
2 cups shredded carrots (about 3 carrots)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ginger1/4 cup mascarpone cheese
1/2 cup sliced almonds
Visit the techniques section of the Cooking With Weston Recipe Book for tips on dying fondant. Roll out fondant with a Roma by Weston Pasta Machine (electric or manual - both work) and lay on parchment paper. With a round cookie cutter or a measuring cup (measuring cups are typically the exact size of a "cup"cake), cut out fondant and adhere to cupcakes (the light layer of the frosting will help the fondant adhere to the cake). With mini cookie cutters, cut out fondant shapes and adhere to tops of cupcakes.