• D96be75a50dbfe418fe98edb69d3bd04

Carrot Cupcakes

Great taste , iv tried this recipe bout 5 times and only made it perfect 2 times. Im going to continue till its right.

Prep
Cook
Serves 12people
Ingredients
1
cup all purposed flour
1 1/2
tsp cinnamon
1
tsp baking soda
1/2
tsp salt
2
large eggs
3/4
cup canola oil
1
cup sugar
1
tsp pure vanilla extract
1 1/2
cups shredded carrots
Directions
1.
Preheat the oven to 350 F. Line 12 standard muffin cups with paper cupcake liners.
2.
Sift together the flours, baking soda, salt, cinnamon and nutmeg. In a large stand mixer with the paddle attachment, combine the brown sugar, oil and eggs until well combined. Add the carrots, applesauce and vanilla. Add the dry ingredients and mix until combined. Stir in 1/4 cup of the chopped walnuts.
3.
Divide the batter among the muffin cups. Bake until a toothpick comes out clean, about 20 minutes. Transfer to a wire rack to cool completely.
4.
With an electric mixer, beat together the cream cheese, confectioners' sugar and lemon zest until smooth and creamy. Frost the cooled cupcakes and sprinkle with the remaining 2 tablespoons chopped walnuts. Store any leftovers in an airtight container in the refrigerator.)
5.
Read more at: http://www.foodnetwork.com/recipes/ellie-krieger/carrot-cupcakes-with-cream-cheese-frosting-recipe/index.html?rsrc=search&oc=linkback

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