Carrot Cupcakes

I was in the mood for something sweet but that I could rationalize was good for me. My sister’s birthday party was having red velvet cupcakes, so I thought why not make some myself? And to pretend they’re good for me, I would make carrot cupcakes! So I found this recipe on Food Network and followed it (mostly) for some of the most delicious cupcakes ever! I cheated and didn’t make my own icing, I used Betty Crocker cream cheese frosting. However, it doesn’t affect the light, moist deliciousness.
Ingredients:
1 1/4 cups flour
1 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon & nutmeg
Sprinkle ground ginger
3/4 cup brown sugar
1/4 cup vegetable oil
2 eggs
1 cup shredded carrots
1/2 cup applesauce
1/2 tsp vanilla
Handful chopped walnuts

 Step 1: Mix the flour, salt, baking soda, and seasonings in a small bowl.

Step 2: In a separate bowl, mix the sugar, eggs, and oil. Add the vanilla, walnuts, carrots and applesauce and mix well.

 Step 3: Mix the dry ingredients into the wet until well blended.

 Step 4: Line cupcake tin with 12 liners. (It actually made 13).

 Step 5: Bake at 350 for 20-23 minutes, until nicely browned and a toothpick comes out clean.

Step 6: Let cool completely, then frost and enjoy!
These cupcakes were so deliciously moist and light, it is easy to rationalize having 2… or 3…

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