Cooking web notes

When it comes to frosted treats, the cupcake reigns supreme!


Do you have a lot of carrots from your garden? This recipe is perfect for using them.


These moist cupcakes have all the luscious goodness of carrot cake blanketed with a rich, creamy frosting. Un-frosted, they make a tasty muffin. Either way, they are lovely to enjoy as a snack, or for dessert or breakfast; in other words, they’re great any time, delivering a delicious and scrumptious treat!




To-Die-For Carrot Cupcakes

Ingredients:

2 c. flour
1 ½ t. baking soda
½ t. salt
2 t. ground cinnamon
½ t. ground ginger
pinch ground cloves
4 eggs
1 c. sugar
1 c. canola or peanut oil
2 c. finely grated carrots
1 c. apple, chopped fine
1 c. raisins


Preheat oven to 350 degrees.
Place paper liners in 20 muffin cups.
In separate bowl stir together flour, baking soda, salt, cinnamon, ginger and cloves.


In another bowl, whisk the eggs, sugar and oil until slightly thickened. Fold in the flour mixture until incorporated.
Fold in the grated carrots, chopped apple, pecans and raisins.
Divide the batter into the 20 muffin cups.
Bake about 20 minutes or till a toothpick inserted in the middle of the cupcake comes out clean.

Remove from oven and let cool completely on wire racks.
Spread cream cheese frosting on cupcakes.


Cream Cheese Frosting

½ c. butter, room temperature
8 oz. pkg. cream cheese, room temperature
2 c. confectioner’s sugar, sifted
1 t. vanilla
½ c. chopped pecans


Beat butter and cream cheese with mixer until creamy and smooth.
Add vanilla. Beat well.
Spread on cupcakes.
Sprinkle chopped pecans on top.

 Enjoy!