Carrot Cake Jam filled Flori Di Sicilia Walnut Crème Fraîche Spice Cupcakes

I started out today with an idea for a Crème Fraîche Frosting. But as it sometimes happens, plans change. Since it was my first time using Crème Fraîche as part of a cupcake creation, I started backwards and made the frosting first.

After whipping up the Crème Fraîche with a stand mixer, I noticed that it was solidifying into a hard mass. So I added a little cream and some powdered sugar. Once it hit the perfect consistency, I added the Flori Di Sicilia and placed it in a piping bag. It didn't take long to go from frosting to soup. I'm not sure if it was the cream or the extract that made it that way--but it doesn't really matter. This, even though good tasting, can't be frosting.

Instead of trashing the Crème Fraîche, I decided to use it within a cupcake base. I'm glad I did, its pretty yummy. Today my mistake has transformed into Carrot Cake Jam filled Flori Di Sicilia Walnut Crème Fraîche Spice Cupcakes.


Flori Di Sicilia Walnut Spice Cupcakes
adapted from Yellow Cupcakes
preheat oven to 400 degrees

3/4 cup butter

1 cup caster sugar
1/2 cup dark brown sugar

3 eggs

15 oz all purpose flour

2 tsp baking powder

1/2 tsp salt

1 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp cloves
1/2 tsp Flori di Sicilia extract or to taste 

1 cup madagascar vanilla crème fraîche (or add 2 tbsp vanilla bean paste)  
2/3 cup milk or cream
1/2 cup chopped walnuts

1. In a large bowl combine flour, baking powder, spices, and salt.
2. Cream butter and sugar with mixer on medium-high speed until light and fluffy.
3. Add eggs one at a time, mixing well between additions.
4. Add vanillas.
5. Using a wooden spoon, mix in flour and milk alternating between starting and ending with milk.

Fill liners to 3/4 full. Bake for about 20 minutes or until a tester comes out clean. Makes about 20 cupcakes. Set aside to cool.

Carrot Cake Jam

Cake Cake jam, room temperature

1. Core cupcakes and fill with a generous spoonful of jam.

Flori di Sicilia Cream Cheese Frosting

1 1/2 packages (12 ounces) cream cheese, slightly softened 

1/2 cup unsalted butter
1 tsp vanilla bean paste
1/2 tsp Flori di Sicilia extract or to taste
3-4 cups powdered sugar
salt to taste

1. In the bowl of a stand mixer fitted with the whisk attachment, cream cheese and softened butter.
2. Add vanilla, extract and salt. Mix well.
3. Add As much powdered sugar to get desired consistency. Mix well.

Place in piping bag and chill until ready to frost cupcakes. Make sure the cupcakes are completely cool before using or it will melt.