Esta es una exhibición prevé de cómo se va ver la receta de 'Mini Carrot Cake Cupcakes' imprimido.

Receta Mini Carrot Cake Cupcakes
by Mellie Duffy

Mini Carrot Cake Cupcakes




This is a revised version of the Joy of Baking Carrot Cupcake Recipe. I omitted the chopped walnuts & added raisins instead to reduce the fat of the cupcake part. I omitted butter & powdered sugar from cream cheese frosting & added honey instead to reduce fat & sugar. It's important to use freshly grated carrots to keep them moist. I like to cook them in mini muffin tins because it requires less cooking time than standard muffins. I think the trick to carrot cake is preventing it from getting dry. These cupcakes come out really moist and are reduced fat & sugar. This recipe also doesn't require using a mixmaster.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 24

Ingredientes

  • 1 1/3 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 2 large eggs
  • 2/3 cup granulated white sugar
  • 2/3 cup canola oil
  • 1/2 tsp vanilla extract
  • 2/3 cup unsweetened applesauce (if using sweetened reduce sugar)
  • 1 1/3 cups finely grated raw carrots (about 3 medium size carrots)
  • 1/2 cup raisins
  • 1 c whipped cream cheese
  • 2 TBS honey

Direcciones

  1. Preheat oven to 350 degrees.
  2. In a large bowl whisk together the flour, baking soda, salt & ground cinnamon. Set aside.
  3. In another large bowl, whisk eggs until lightly beaten.
  4. Whisk in sugar, oil & vanilla until lightly thickened.
  5. Fold in applesauce, carrots & raisins.
  6. Fold this mixture into flour mixture and mix until completely blended.
  7. Fill muffin cups 3/4 full.
  8. Bake 10-12 minutes or until toothpick inserted into center of cupcake comes out clean.
  9. Whip together whipped cream cheese & honey for frosting
  10. Cool before frosting.