Monday, June 11, 2012

Carrot Cupcakes

Most of our carrots are ready to be harvested, so it's time for some carrot posts to join the blueberry posts!

Carrot Cupcakes with Cream Cheese Frosting
makes 12 cupcakes

2 eggs
1/2c (heaping) unsweetened applesauce
1c white sugar
1 tsp vanilla
1c all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1 1/2c grated carrots

2 tbsp butter, softened
2 oz cream cheese, softened
1c confectioners' sugar
1/2 tsp vanilla

1. Grate carrots (set the grater on a few layers of paper towel)

 2. Pat the carrots with paper towels to remove some of the liquid
 3. Mix eggs, applesauce, sugar and vanilla in large bowl

 4. Add flour, baking powder, baking soda and cinnamon.  Get brave and add more spices if you like.  We like pumpkin-pie type spices, so I added a little extra cinnamon along with some nutmeg, all spice and ground ginger.
 5. Stir until combined
 6. Fold in grated carrots

 7. Fill lightly greased muffin tin
 8. Bake at 350 degrees for about 30 minutes
 9. While the cupcakes cool, mix cream cheese, butter, vanilla and powdered sugar.  If frosting is too thick, add some water 1/2 tsp at a time.  This recipe is just enough to frost the 12 cupcakes.  If you like to go heavy on the frosting, you may want to double it.

 10.  You can easily frost the cupcakes by putting a zip top sandwich bag in a cup, filling it with frosting, then sealing it and clipping one corner off the bottom.  This gives you an easy, disposable piping bag.
 11. Voila! Carrot cupcakes!  Not that they're incredibly healthy, but they are just about the only way I'd ever get carrots into one of my children.

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