♥ Here’s some MUSICA to take you halfway to heaven . . .
CARROT CAKE CUPCAKES
Chock full of nuts and fruit, these delicious morsels don’t fall apart when you break into them and the frosting is homemade cream cheese; these cupcakes are good enough to give to your children, almost classified as a vegetable if you expand your mind a little bit and are a creative thinker. The frosting can be colored any way you like. Here we go, here’s how to make them:
This recipe makes about 2 ½ dozen cupcakes; put liners in the cupcake tins and preheat the oven to 350°.
Set out cream cheese and butter to soften (for the frosting).
Put a can of crushed pineapple into a sieve to drain.
Beat 4 eggs in a large bowl . . . I’ll give you the measurements at the end so you can print them out if you like.
Whisk in the brown and granulated sugars.
And then the canola oil.
Add flour, soda and baking powder; whisk until well mixed.
Grate the carrots and add them along with
all the rest of the goodies: cinnamon, nutmeg, coconut, golden raisins, chopped walnuts and the drained pineapple. Stir the batter well. See what I mean? Pure health food!
Fill the cupcake liners 2/3’s full; put the trays into the oven and bake for 20 minutes, until a toothpick stuck in the middle of one comes out clean.
Cool slightly (now is the time to quickly down three of them). Frost . . . with
Cream Cheese Frosting
So easy, just mix softened cream cheese and butter together with a box of powdered sugar and 3 tsp. of vanilla until smooth. That’s it! Now the fun starts, they are so fun to decorate, and actually taste as good as they look! As you may have noticed, not all cupcakes are created equal, but these are.
Divide the frosting into four bowls; keep one white and add a drop of food coloring to each of the other bowls; frost them grass green, daffodil yellow, cherry blossom pink. ♥
Frost them . . .
Right now, with nothing else done to them, these are perfect cupcakes, creamy, delicious, crunchy, with nuts and fruit. BUT. . .
They are so fun to decorate! ♥
Kellee has been busy putting together kits of cute cupcake toppers for spring in our web store, including my dancing chickens . . . which you actually make yourself . . . in case you’d like to gild the lily a little bit!
They are so easy! Scroll down a bit for the cupcake recipe all written out for you to print. Hope you LOVE them ♥!
C A R R O T C U P C A K E S
- 4 eggs, well-beaten
- 1 c. packed brown sugar
- 1 c. granulated sugar
- 1 ½ c. canola oil
- 2 c. unbleached flour
- 2 tsp. baking soda
- 2 tsp. baking powder
- 2 tsp. cinnamon
- 1 ½ tsp. nutmeg
- 3 c. finely grated carrots
- 1 c. sweetened coconut
- 1-8oz. can crushed pineapple (drained)
- 1 c. golden raisins
- 1 c. coarsely chopped walnuts
Preheat oven to 350°. Put cupcake liners in two cupcake pans. See frosting recipe below and set out butter and cream cheese to soften. Put the pineapple into a sieve to drain. Beat eggs in a large bowl. Add sugars and beat until light and fluffy. Whisk in oil and mix well. Put in the dry ingredients and beat until smooth. Stir in remaining ingredients and pour batter into cupcake liners. Bake for 20 min. until toothpick comes out clean when inserted in center of cupcake. Cool slightly and frost with
C R E A M C H E E S E F R O S T I N G
- 1/2 c. butter, softened
- 8-oz. package cream cheese. softened
- 1-1 lb. box of powdered sugar, sifted into bowl
- 3 tsp. vanilla
Mix all ingredients together until smooth. If desired, divide frosting into several bowls. Add one drop of food coloring to each bowl until the color is correct. Enjoy girls!