Tupperware Carrot Cake Cupcakes Recipe
in Cakes on Wednesday, November 2, 2011
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Makes 12
1½ cups all-purpose flour
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
2 tsp. Simple Indulgence™ Cinnamon-Vanilla
1 cup sugar
¾ cup oil
2 large eggs
¼ cup buttermilk
1½ cups grated carrot (about 3)
Garnish: 1 tub prepared cream cheese frosting
Preheat oven to 350°F/175°C. In a Mix-N-Stor® Plus Pitcher, whisk flour, baking powder, baking soda, salt, sugar and Simple Indulgence™ Cinnamon-Vanilla. Measure oil, eggs and buttermilk in a Quick Shake® Container replace seal and shake well to mix. Add to flour mixture and blend in carrots with Saucy Silicone Spatula until well combined. Divide batter among muffin cups, filling two-thirds full. Bake until golden brown or until a toothpick inserted into center of cupcake comes out clean, 20-25 minutes. Transfer cupcakes to a wire rack to cool completely before frosting with prepared cream cheese frosting. Sprinkle additional Simple Indulgence™ Cinnamon-Vanilla over frosted cupcakes. Store in refrigerator.
If you like this recipe, please check out the mini carrot cakes recipe I have posted on my blog to at: http://wahmshelly.blogspot.com/2009/03/mini-carrot-cakes-recipe.html
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This entry was posted on Wednesday, November 2, 2011 at 6:39 AM and is filed under Cakes. You can follow any responses to this entry through the RSS 2.0. You can leave a response.
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