Pairings and Recipes

Carrot Cupcakes with Mapple Wine Icing

Recommended Wine Pairing: *Mapple

We did this recipe not long ago as a fun pairing for our Maple Wine (also an excellent choice for spring 😀 ), but it would be just as tasty using our *Mapple wine. The added pop of rich apple flavor, along with the maple, is an added bonus. Feel free to experiment with this recipe too; instead of doing a frosting you could use this cake recipe as an alternative base to an upside down cake, baked on top of apples caramelized in butter, maple syrup, and *Mapple wine! There are so many fun things to do with apples and maple, and you have both flavors in one bottle! Explore away.


2 cups sugar

1 ¼ cups vegetable oilIMG_0644

4 eggs

2 tsp vanilla extract

2 cups all purpose flour

2 tsp baking powder

2 tsp baking soda

2 tsp ground cinnamon

½ tsp salt

¼ tsp ground allspice (we hand ground allspice berries for this!)

¼ tsp ground cloves

¼ tsp ground nutmeg

3 cups grated carrots

¾ cup raisins, rough chopped

2 Tbsp Maple Wine (or *Mapple)



12 oz mascarpone cheese, locally sourced if available

1 lb confectioners sugar

3 Tbsp Maple Wine (or *Mapple)

½ tsp vanilla extract

Maple sugar, for sprinkling

Preheat the oven to 350F. Grease two 12 count cupcake pans, or line them with cupcake liners.

Beat the sugar, vegetable oil, vanilla, and eggs together at medium speed until they are light in color, about 2-3 minutes. Mix in the flour, baking powder and soda, salt, and spices, being careful not to over mix. Fold in the carrots, raisins, and Maple with a spatula until just combined.

Scoop batter into the greased/lined cups so they are 2/3 full. You may not fill all the cups; remove the liners of the unused cups. Bake for 20-30 minutes (this will depend on the efficiency of your oven, so keep an eye on it) or until an inserted toothpick comes out clean. Remove the cupcakes from the oven and let cool for at least 15 minutes.

In a medium bowl, beat the mascarpone cheese, Maple Wine, vanilla, and ¾ of the confectioners sugar together at medium speed until smooth and silky. Taste the icing; if it is too thin or not sweet enough, add the rest of the sugar. Fill a ziplock bag with half the icing, and cut of the very tip of one of the corners. Frost the cupcakes by gently squeezing the icing through the tip of the bag. Sprinkle the frosted cupcakes with a little maple sugar.

Serve any time of day, preferably with our Maple Wine or the *Mapple wine, whichever you happened to use, that you have conveniently left over from this recipe 🙂