Cooking web notes

Tupperware's Carrot Cake Cupcakes Recipe



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