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Category: |
Category: |
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Cupcake Directions |
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Ingredients: |
Ingredients: Dry Ingredients:
2 cups flour
1 teaspoon baking soda
1/2 teaspoon. baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Wet Ingredients:
1 large eggs
1 cup sugar
1/2 cup packed brown sugar
1 cup canola oil
1 teaspoon vanilla
2 cup grated carrots (about 5)
1 cup chopped walnuts
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Directions: |
Directions:Whisk together in mixing bowl the dry ingredients.
Beat wet ingredients at medium speed in large bowl with electric mixer until light and thick:
With mixer on low speed add dry ingredients into the wet mixture- just until blended.
Stir in by hand the vanilla, carrots and walnuts until well blended.
Using a large scoop fill 2-12 cup muffin pans lined with cupcake liners 2/3 cup full.
Bake at 350 degrees for 20 minutes or until cupcakes are puffed and toothpick comes out clean.
Cool completely and ice with the cream cheese icing recipe below. |
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Cream Cheese Icing Directions |
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Ingredients: |
Ingredients: 1/2 stick butter, softened
8 oz. cream cheese, softened
3-1/2 cup powdered sugar in two parts incorporating
3/4 teaspoon vanilla
1/2 teaspoon cinnamon
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Directions: |
Directions:Beat together cream cheese and butter on medium speed with mixer until creamy.
Reduce mixer to low speed and add powdered sugar in two parts mixing in the vanilla after the 1st part of the powdered sugar.
Fold cinnamon in by hand.
Use a #30 cookie scoop to dollop icing on top of cupcakes |
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Number Of
Servings: |
Number Of
Servings:24 servings |
Personal
Notes: |
Personal
Notes: This recipe is from 2010 Food Network Cupcake Wars
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This recipe for Carrot Cake Cupcakes is from