Receta Mini Carrot Cupcakes with Lemon Cream Cheese Frosting ~ March 2013 Daring Bakers’ challenge: Hidden Veggies
Ingredientes
- mints
- â cup (80ml) vegetable oil
- ½ cup (110gm) firmly
- packed light brown sugar
- 1 cup firmly packed,
- coarsely packed grated carrot
- â cup (40gm) finely chopped
- walnuts (or you can either use pistachios, cashew nuts, walnuts or a mix of
- all)
- ¾ cup (110gm) self-raising
- flour
- ½ tsp mixed spices (I used
- a mix of cardamom, cinnamon, cloves and nutmeg)
- Lemon Cream Cheese
- Frosting
- 90gm cream cheese, softened
- 30gm unsalted butter,
- softened
- 1 tsp finely grated lemon
- rind
- 1 ½ cups (240gm) icing
- sugar
View Full Recipe at Swapna's Cuisine
Nutrition Facts
Amount Per Recipe | %DV |
---|---|
Recipe Size 413g | |
Calories 1103 | |
Calories from Fat 694 | 63% |
Total Fat 78.46g | 98% |
Saturated Fat 46.53g | 186% |
Trans Fat 0.0g | |
Cholesterol 247mg | 82% |
Sodium 681mg | 28% |
Potassium 782mg | 22% |
Total Carbs 90.83g | 24% |
Dietary Fiber 3.6g | 12% |
Sugars 63.37g | 42% |
Protein 14.8g | 24% |